November 9, 2010 at 4:03 pm (cilantro, cream cheese, Main Dish, medium shrimp, Mexican, mozzarella, parmesan, poblano pepper, spaghetti, stovetop, tomato sauce)
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Yield: 8 servings
6 large poblano chiles, roasted, peeled and deveined, divided
1 can (8 oz) tomato sauce
4 oz cream cheese, softened
1 lb spaghetti, uncooked
2 lb medium raw shrimp, peeled and deveined
1 cup shredded mozzarella
2 T chopped cilantro
2 T grated Parmesan cheese
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Cut 4 chiles in thin strips; set aside. Liquify the remaining chilies in the blender along with the tomato sauce and cream cheese.
Cook the spaghetti in an 8-qt pot as indicated on the package, without salt. Meanwhile, cook the shrimp, in 2 batches, stirring, en a large nonstick skillet over high heat for 3 minutes or until they turn pink. Remove from heat; cover to keep hot.
Drain the spaghetti, reserving 1/2 C of the cooking water. Put the spaghetti and the water in the pot. Add the chile sauce, the strips of chile and the shrimp; cook and stir 2 minutes over medium-low heat or until the mixture is hot. Incorporate 1/2 C of mozzarella; stir while cooking until melted. Sprinkle with the rest of the mozzarella, the cilantro and the Parmesan.
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June 11, 2010 at 4:39 pm (apple juice, black pepper, broccoli florets, carrots, chicken broth, chives, fettuccine, garlic, grainy mustard, honey, Main Dish, onion, parmesan, red bell peppers, ricotta cheese, salt, sour cream, spaghetti, stovetop, yogurt)
Serves 4.
10 to 12 oz fettuccine or spaghetti
1/4 C apple juice OR chicken broth
1 C chopped onion
4 to 6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 C grated carrots
1 1/2 C broccoli florets
1 T minced fresh chives
1/2 C plain nonfat yogurt
2 T grated Parmesan
1/3 C part-skim ricotta
1/2 C nonfat sour cream
1/3 C stone-ground mustard
1 t honey
Salt and freshly ground black pepper to taste
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Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add juice or broth, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell pepper, carrots, broccoli and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt and pepper. Toss with vegetables and pasta. Serve immediately.
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February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
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February 11, 2010 at 8:35 pm (7 ingredients or less, extra virgin olive oil, heavy cream, Main Dish, pecorino, pepper, Quick Dishes, salt, spaghetti, stovetop)
(Pasta alla cacio e pepe)
Serves 4 – 6.
6 oz Pecorino Romano, 2 C finely grated and 1 C coarsely grated
1 lb spaghetti
Salt
2 T heavy cream
2 t extra-virgin olive oil
1 1/2 t finely ground black pepper
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Place finely grated Pecorino Romano in medium bowl. Set colander inside large bowl.
Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 t salt; cook, stirring frequently, until al dente. Drain pasta into colander, reserving cooking water. Pour 1 1/2 C cooking water into liquid measuring cup and discard remainder; reture pasta to now empty bowl.
Slowly whisk 1 C of reserved pasta water into finely grated Pecorino until smooth. Whisk in cream, oil and black pepper. Gradually pour mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining pasta water. Serve, passing coarsely grated Pecorino separately.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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October 9, 2009 at 3:47 pm (breadcrumbs, broiler, carrots, coarse kosher salt, crushed tomatoes, eggs, ground beef, italian seasoning, Main Dish, olive oil, onion, parmesan, pepper, spaghetti, stovetop, tomato sauce)
Prep: 30 minutes
Total: 1 hour
Serves 4
1 medium onion, grated (1 cup)
4 teaspoons Italian seasoning
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1/4 cup plain dried breadcrumbs
1 large egg
Coarse salt and ground pepper
1 pound ground beef sirloin
1 tablespoon olive oil
1 medium carrot, grated
28 ounces crushed tomatoes
15 ounces tomato sauce
12 ounces spaghetti
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1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.
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September 11, 2009 at 11:16 am (7 ingredients or less, lemons, Main Dish, olive oil, pancetta, pepper, Quick Dishes, red pepper flakes, salt, spaghetti, stovetop)
Recipe by David Myers, Sona, Los Angeles
6 quarts of water
1 pound spaghetti
4 ounces pancetta
Chili flakes (to taste)
¼ cup olive oil
2 lemons (juiced)
Salt and pepper
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1. Salt the water and bring to a boil.
2. Add pasta and cook until al dente. Drain.
3. While pasta is cooking, dice pancetta in 1/4-inch pieces.
4. In a large saute pan, cook pancetta until crispy.
5. Pour out all excess fat and add cooked pasta to the same pan.
6. Add chili flakes to taste.
7. Evenly mix in the olive oil and lemon juice.
8. Season with salt and pepper.
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September 11, 2009 at 10:58 am (7 ingredients or less, coarse kosher salt, garlic, olive oil, pepper, Quick Dishes, roma tomatoes, Side dish, spaghetti, stovetop, Summer)
Prep: 15 minutes
Total: 30 minutes
Serves 4
Coarse salt and ground pepper
12 ounces spaghetti
3 tablespoons olive oil
6 garlic cloves, slivered
6 plum tomatoes, diced
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1. In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions; drain. Rinse with cool water.
2. Wipe pasta pot dry; heat remaining 2 tablespoons oil over medium-high heat. Add garlic; cook, stirring, until soft, about 1 minute. Add tomatoes, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tomatoes are saucy, 2 to 3 minutes.
3. Return remaining pasta to pot; cook, tossing occasionally, until heated through, 1 to 2 minutes.
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July 31, 2009 at 10:06 am (black pepper, butter, fresh tomatoes, garlic, Italian, italian seasoning, Main Dish, mozzarella, olive oil, onion, parmesan, Quick Dishes, salt, stovetop, Summer, whole-grain thin spaghetti, zucchini)
Makes: 4 servings
Total Time: 25 min
8 oz. whole wheat spaghetti
2 medium zucchini, halved and sliced
1/3 cup chopped onion
2 tablespoons Italian seasoning
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
4 medium tomatoes, quartered
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
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Cook spaghetti according to package directions.
Meanwhile, in a large skillet, saute the zucchini, onion, Italian seasoning, garlic, salt and pepper in oil and butter for 4 to 5 minutes or until tender.
Add tomatoes. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Sprinkle with cheeses; cover and simmer for 2 to 3 minutes or until cheese is melted. Drain spaghetti; serve with vegetable mixture.
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May 22, 2009 at 1:43 pm (7 ingredients or less, Aldi ingredients, eggs, ground beef, italian-flavored bread crumbs, Main Dish, mozzarella, pasta sauce, spaghetti, stovetop)
by Ragu
Prep Time: 20 minutes
Cook Time: 20 minutes
1 lb ground beef
1/2 C Italian seasoned dry bread crumbs
1 egg
1 jar (26 oz) pasta sauce
8 oz spaghetti, cooked and drained
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Combine ground beef, bread crumbs and egg; shape into 12 meatballs. Bring pasta sauce to a boil in 3-quart saucepan. Gently stir in uncooked meatballs. Reduce heat and simmer covered, stirring occasionally 20 minutes or until meatballs are done. Serve over hot spaghetti.
Variation: Try adding a cube of mozzarella cheese to the center of each meatball for an easy but fun recipe twist.
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