Pasta with Italian-Seasoned Veggies

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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Chinese-Style Pork Stir-Fry

April 28, 2009 at 1:32 pm (7 ingredients or less, Aldi ingredients, Asian, boneless pork chops, cooked brown rice, frozen stir-fry vegetables, ground ginger, honey, hot cooked rice, italian dressing, Main Dish, soy sauce, spaghetti, stovetop, vegetable oil, whole-grain thin spaghetti)

Prep Time:10 min
Total Time:20 min
Makes:4 servings

1 Tbsp. oil
1 lb. boneless pork chops, cut into strips
2 cups frozen stir-fry vegetables
1/4 cup Italian dressing
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. ground ginger
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Heat oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 min. or until cooked through.

Add remaining ingredients; stir-fry 5 min. or until vegetables are heated through.

Serve over hot cooked spaghetti or rice.

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Baked Thin Spaghetti or Little Macaroni

April 8, 2009 at 4:17 pm (7 ingredients or less, Aldi ingredients, butter, cheddar, cheese, eggs, elbow macaroni, farfalle, fully cooked ham, Main Dish, milk, oven, parmesan, peas, pepper, Side dish, stovetop, swiss cheese, whole-grain thin spaghetti)

Serves 2.

1/2 lb thin spaghetti, small elbows or soup-size bow ties
3 T butter, cut into bits or melted
2 oz Parmesan cheese, about 2-by-3-inch chunk (1 loosely packed cup of grated cheese)
Freshly ground pepper
2 eggs
1/2 C milk
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1. Preheat oven to 425 degrees.

2. Cook the spaghetti or macaroni in boiling salted water until still slightly firm. Drain well.

3. Immediately toss the pasta with the butter.

4. Toss again with the cheese, until the pasta is evenly coated.

5. Pour the dressed pasta into a baking dish–an 8-inch-square pan, 10-inch oval gratin dish or equivalent rectangular or similarly sized oven-to-table ware. Spread the pasta evenly. Season the top lightly with pepper. (Can be put aside until ready to be baked. If refrigerated, bring back to room temperature, if possible.)

6. In a small bowl or cup, beat the eggs and milk together.

7. Pour the egg mixture over the pasta and bake about 20 minutes in the preheated oven, or until lightly browned.

8. Serve immediately or at room temperature.

Substitutions: Instead of butter, use olive oil. Instead of Parmesan, use a combination of cheeses, or all Swiss or all cheddar. Use 1 egg instead of 2.

A Fresh Touch: Diced boiled ham (up to about 1/2 cup) is a fine addition, so are peas. So are both together.

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Pasta con Aglio e Olio

April 1, 2009 at 6:34 pm (7 ingredients or less, Aldi ingredients, cooked beef, cooked pork, cooked seafood, cubed cooked chicken, garlic, garlic powder, Italian, Main Dish, mixed vegetables, olive oil, oregano, pepper, salt, Side dish, stovetop, whole-grain thin spaghetti)

14 1/2 oz whole grain thin spaghetti
6 T olive oil
4 t minced garlic OR 1/2 t garlic powder
1 t salt
Pepper to taste
1/2 t dried oregano leaves
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Cook pasta according to package directions. In small saucepan over medium heat, heat oil; add garlic, salt and oregano. Cook 1 minute or until garlic is lightly browned; do not burn. Toss hot pasta with oil mixture; season with salt and pepper, if desired. Serve immediately. Makes 4 servings.

Variations: Toss with 2 cups cooked chicken, seafood, beef or pork pieces OR include 2 cups of your favorite cooked vegetables.

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Bruschetta-Style Thin Spaghetti

March 22, 2008 at 8:03 pm (balsamic vinegar, basil, fresh tomatoes, garlic, Italian, Main Dish, olive oil, oregano, parmesan, Salad, stovetop, whole-grain thin spaghetti)

Bruschetta-Style Thin Spaghetti (served hot)

Total Cooking Time: 15 min.
Serves: 3-4 people

1 box (12-13.25 oz) whole-grain thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups diced fresh tomatoes
2 tablespoons balsamic vinegar
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
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1. Cook pasta according to package directions.

2. Heat a large saute pan on medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).

3. Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).

Bruschetta-Style Thin Spaghetti (served cold)

Substitute balsamic vinegar, minced garlic and olive oil with:
1 cup of your favorite salad dressing
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1. Cook pasta according to package directions.

2. In a mixing bowl, toss pasta, tomatoes and salad dressing.

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