Dreamy Garden Spaghettini Recipes

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

DREAMY GARDEN SPAGHETTINI

Steps:

• 1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
• 2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
• 3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
• 4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI

Steps:

• Bring a large pot of water to a boil. Salt the water and add the spaghetti.
• Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
• When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

OLIVE GARDEN SPAGHETTINI WITH TUNA

Steps:

• In a large skillet heat the olive oil, brown the clove of garlic and add the drained tuna and brown.
• Sprinkle with the Chardonnay wine and evaporate.
• Add the tomato and cook for 15 minutes.
• Cook spaghettini in a large pot of salted boiling water.
• Drain the pasta when it is al dente, but retain some of the water.
• Add the pasta with the sauce immediately.
• If pasta looks dry, add some of the cooking water.
• Garnish with chopped parsley and drizzle with extra virgin olive oil.
• Salt and pepper to taste.

DREAMY SPAGHETTI RECIPE - (5/5)

Steps:

• Cook spaghetti until just tender, not well done. Brown ground chuck in 1 tbsp butter. Add salt, pepper and tomato sauce. In a bowl, combine cottage cheese, cream cheese, sour cream, and onion. Drain spaghetti. Using a 2 qt. casserole, place spaghetti in the bottom; add ½ mixture of cheeses and ½ of the meat. Add remaining mixture in the same order with meat mixture on top. Pour 2 tbsp. melted butter over top and bake uncovered at 350 degrees for 30 minutes. *May be doubled, tripled, or frozen. *I used 2 14 oz. cans of tomato sauce (or one large can) and 16 oz. cottage cheese. Use a 9x13 pan and only do one layer.

DREAMY SPAGHETTI CASSEROLE

Steps:

• Brown ground beef with onion, green pepper and garlic.
• Drain and add tomato sauce.
• In 2 qt casserole, spread 1/2 of the spaghetti.
• Mix together the sour cream, cream cheese and cottage cheese.
• Cover the spaghetti layer with the cheese mixture.
• Top with remaining spaghetti.
• Drizzle melted butter over all.
• Cover with the hamburger sauce mixture.
• Chill for at least 1 hour.
• Remove from refrigerator at least 20 minutes before baking.
• Bake at 350 for 45 minutes.

CREAMY GARDEN SPAGHETTI

Steps:

• In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

SPAGHETTI WITH GARDEN VEGETABLES (SPAGHETTI DELL'ORTOLANO)

Steps:

• Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
• Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

HEARTY GARDEN SPAGHETTI

Steps:

• In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.