No Pasta Crunchy Spaghetti Recipes
NO PASTA, CRUNCHY, SPAGHETTI
Make and share this No Pasta, Crunchy, Spaghetti recipe from Food.com.
Provided by dr stever
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a skillet, brown the ground turkey,.
- Heat the spaghetti sauce and add turkey.
- Make an Iceberg Salad with your favorite ingredients AND Italian (vinegar/oil) dressing.
- Toss the salad into the spaghetti sauce.
- Heat the sauce some more and serve medium hot.
- Yummy!
Nutrition Facts : Calories 276.8, Fat 12.4, SaturatedFat 3, Cholesterol 89.7, Sodium 697.4, Carbohydrate 17.5, Fiber 2.1, Sugar 13, Protein 23.4
CRISPY PASTA
A Paul Newman recipe that calls for crisping cooked orechiette pasta in oil and serving with broccoli, fresh parmesan and pine nuts. It sounds divine for a special meal, suppose you could sub small shells.
Provided by MNLisaB
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until tender, but firm.
- Drain and rinse in cold water, drain well.
- Have ready two medium saute pans.
- Heat 1/4 oil in each until smoking.
- Add pasta carefully to each pan, dividing equally.
- Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
- Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
- Transfer pasta and oil in a large bowl and keep warm.
- Heat remaining 1/4 cup oil in one pan until hot.
- Add garlic and broccoli, saute and toss for about 5 minutes.
- Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
- Transfer to 13 X 9 flame proof baking dish.
- Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
- Add 1/2 cup of cheese and toss again.
- Serve with remaining cheese and additional fresh ground pepper.
Nutrition Facts : Calories 713, Fat 25.9, SaturatedFat 11.1, Cholesterol 45.2, Sodium 282.5, Carbohydrate 93.7, Fiber 4.2, Sugar 5.2, Protein 25
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
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