HERBED SPAGHETTI SQUASH
Steps:
- Preheat the oven to 375 degrees F.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
- Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Nutrition Facts : Calories 144 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 336 milligrams, Protein 2 grams, Sugar 0 grams
LEMON BUTTER HERB PASTA
A quick, delicious, and light-tasting sauce with a zesty lemon flavor! You can easily add chicken, shrimp, or your favorite veggies to personalize this basic sauce. Serve with Parmesan cheese.
Provided by Elizabeth Sanford
Categories Main Dish Recipes Pasta
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
- Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 28.3 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 83.8 mg, Sugar 1.5 g
SPAGHETTI WITH BUTTER
The ultimate comfort food, only 2 ingredients and ready in minutes.
Provided by Christina Conte
Categories Pasta
Time 19m
Number Of Ingredients 3
Steps:
- Bring a pot of water to a boil, then add a good amount of salt. Taste the water, it should taste salty, almost like sea/ocean water. Then add the spaghetti.
- Cook until al dente, not too hard, though (if you use a good quality pasta it won't get mushy).
- Use a pasta fork and remove the pasta from the water and place directly into two plates. Top with butter and mix until well-coated.
Nutrition Facts : Calories 277 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 341 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HERBED SPAGHETTI WITH BUTTER
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
- Stir in butter, lemon zest, juice, and herbs; season with salt and pepper. Add some of the reserved pasta water to adjust consistency, if needed. Serve.
Nutrition Facts : Calories 228 g, Fat 4 g, Fiber 9 g, Protein 9 g
PASTA WITH HERBED TOMATO BUTTER AND PARMESAN CHEESE
Pantry pasta dinner has never been easier with help from tomato powder, our new favorite seasoning. Made from dehydrated tomatoes, the super-concentrated flavors come alive when you stir in a little Italian seasoning and plenty of Parmesan cheese and butter. Voila! A no-cook sauce that will make you think pizza pasta in all the right ways.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 1/2 cups of the pasta water, then drain.
- Combine the tomato powder, Italian seasoning, 1/2 teaspoon salt and 1/2 cup of the pasta water in a large bowl and stir until smooth. Add the hot pasta to the bowl and toss twice to coat. Add the Parmesan and butter and continue to toss, adding up to 1 cup more of the pasta water to loosen the sauce. Top with more Parmesan and some parsley and crushed red pepper, if using.
HERB-BUTTERED SPAGHETTI
Make and share this Herb-Buttered Spaghetti recipe from Food.com.
Provided by SouthernBell2627
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook spaghetti as indicated on pacakge directions.
- Drain.
- Combine cooked spaghetti, butter, basil, parmesan, salt, and pepper in a bowl.
- Heat until hot.
Nutrition Facts : Calories 167.6, Fat 6.9, SaturatedFat 4.2, Cholesterol 17.5, Sodium 80.6, Carbohydrate 21.4, Fiber 0.9, Sugar 0.5, Protein 4.8
HERBED SPAGHETTI SQUASH
Easy recipe for a simple spaghetti squash that goes great with anything!
Provided by SuperMom
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
- Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 15.9 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 722.3 mg
PASTA WITH HERB BUTTER
Make and share this Pasta with Herb Butter recipe from Food.com.
Provided by Audrey M
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions and then drain.
- Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
- Place pasta and butter back into saucepan used to cook the pasta in.
- Cook pasta for two minutes until reheated; stir constantly.
- Put cooked pasta into serving bowl topped with Parmesan cheese.
HERB BUTTER
This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta.
Provided by Taste of Home
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.
Nutrition Facts : Calories 102 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GARLIC-BUTTERED PASTA
This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.
Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
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- Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
- Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
- Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.
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