SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS
Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.
Provided by Martha Rose Shulman
Categories dinner, easy
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
- Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.
GARLIC PARSLEY SPAGHETTI
Recipe from Quick Cooking July/Aug 2003. Quick Cooking credits Evelyn Sparish for this yummy side dish. Posting for safe keeping.
Provided by KaraRN
Categories Spaghetti
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook spaghetti according to package directions.
- Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat.
- Drain spaghetti; add to the skillet.
- Sprinkle with parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 337, Fat 14.8, SaturatedFat 2.1, Sodium 152.6, Carbohydrate 39.3, Fiber 0.2, Sugar 0.1, Protein 11.5
GARLIC PARSLEY SPAGHETTI
This simple recipe from Evelyn Sparish calls for only a few ingredients. The Cumberland, Wisconsin cook combines pasta, garlic and parsley to create the versatile savory dish.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 267 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE
Steps:
- In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.
LEMON & PARSLEY SPAGHETTI
Fast food doesn't have to be at the end of a phone line. This 15-minute meal is the perfect pick me up after a long day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
- Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.
Nutrition Facts : Calories 455 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.37 milligram of sodium
SPAGHETTI WITH BASIL AND PARSLEY
Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
- Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
- Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.
GARLIC SPAGHETTI
"I make this family favorite at least two or three times a month," remarks Jackie Messina of Chardon, Ohio. "It's wonderful with a salad and fresh Italian bread." Besides being easy to prepare, this meatless main dish is easy on the pocketbook at just 61 cents per serving.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.
Nutrition Facts : Calories 601 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 788mg sodium, Carbohydrate 88g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
SPAGHETTI WITH MUSHROOMS, GARLIC & PARSLEY
Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference.
Provided by Manami
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Heat the olive oil in a large skillet over medium heat.
- Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes.
- Add as many of the mushrooms as will fit comfortably into the skillet.
- Season lightly with salt and pepper and toss in the sage.
- Add the remaining mushrooms as the mushrooms in the skillet wilt and make room.
- Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you'll have to wait for that liquid to boil off before the mushrooms begin to brown.).
- Stir the spaghetti into the boiling wate; return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer.
- Cook until the liquid is reduced by about half, about 5 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce.
- Check the seasoning, adding salt and peppers if necessary.
- Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls.
Nutrition Facts : Calories 451, Fat 14.3, SaturatedFat 3.8, Cholesterol 9.6, Sodium 242.1, Carbohydrate 62.8, Fiber 3.9, Sugar 4.5, Protein 19
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