Spaghetti Al Melone Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPAGHETTI AL LIMONE



Spaghetti al Limone image

A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.

Provided by Molly Baz

Categories     Bon Appétit     Dinner     Pasta     Lemon     Butter     Parmesan     Vegetarian     Peanut Free     Soy Free     Tree Nut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 7

1 lemon
12 oz. spaghetti or other long pasta
Kosher salt
¾ cup heavy cream
6 Tbsp. unsalted butter
3 oz. Parmesan, finely grated (about ¾ cup)
Freshly ground black pepper

Steps:

  • Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
  • Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
  • Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
  • Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
  • Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.

CHEF JOHN'S SPAGHETTI AL TONNO



Chef John's Spaghetti al Tonno image

Spaghetti al tonno is one of my all-time favorite go-to pasta dishes. I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. What if you don't like fish? Then this is perfect. The taste and texture is really closer to a veal sauce than one made with fish.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
1 anchovy fillet
2 tablespoons capers
3 cloves minced garlic
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
3 cups crushed Italian (plum) tomatoes (such as San Marzano)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (7 ounce) can oil-packed tuna, drained
¼ cup chopped fresh flat-leaf parsley
1 (12 ounce) package spaghetti
1 tablespoon extra-virgin olive oil, or to taste
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
  • Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
  • Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
  • Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Nutrition Facts : Calories 619.5 calories, Carbohydrate 79.5 g, Cholesterol 14.2 mg, Fat 17.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 3.4 g, Sodium 706.5 mg, Sugar 2.7 g

SPAGHETTI AL LIMONE



Spaghetti al Limone image

This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.

Provided by The New York Times

Categories     pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 lemon
1 1/2 cups dry white wine
3/4 to 1½ cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, in pieces
3 1/2 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil, to taste
Sea salt and fresh black pepper, to taste.

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
  • Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
  • Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
  • Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
  • Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 12 grams, Carbohydrate 61 grams, Fat 31 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 501 milligrams, Sugar 4 grams, TransFat 0 grams

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE



Spaghetti al Limone: Spaghetti with Lemon Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound/457 g spaghetti
1 clove garlic, for rubbing
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano cheese, plus extra for sprinkling
Bunch fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
  • Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
  • When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.

SPAGHETTI AL LIMONE WITH SHRIMP



Spaghetti al Limone With Shrimp image

There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.

Provided by Lidey Heuck

Categories     pastas, seafood, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound spaghetti
1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
1/4 cup olive oil
2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, plus more for serving
1/2 cup dry white wine
3 tablespoons cold unsalted butter, diced
3/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
  • Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
  • Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
  • Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
  • Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
  • Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

More about "spaghetti al melone recipes"

SPAGHETTI AL LIMONE - SPAGHETTI WITH LEMON SAUCE
spaghetti-al-limone-spaghetti-with-lemon-sauce image
Directions. Get the Spaghetti needed for this recipe HERE. Drop the pasta in salted boiling water. While the pasta is cooking, chop the basil finely (you can also tear it by hand as small you can or use a mortar and pestle to prevent …
From cookingwithnonna.com


SPAGHETTI AL MELONE - GRAPE TO TABLE
spaghetti-al-melone-grape-to-table image
Sarah O'Kelley. Sep 1, 2020; 3 min read
From grapetotable.com


LEMON PASTA RECIPE | BON APPéTIT
lemon-pasta-recipe-bon-apptit image
2022-03-23 Step 1. Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot ...
From bonappetit.com


SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE | BON APPéTIT
spaghetti-al-limone-with-asparagus-recipe-bon-apptit image
2020-03-17 Step 2. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on ...
From bonappetit.com


SPAGHETTI AL LIMONE - ITALY MAGAZINE
spaghetti-al-limone-italy-magazine image
2020-03-20 Bring to a boil. Cook, stirring, until the cream is heated through and just beginning to simmer, 3 to 5 minutes. Gradually whisk in the lemon juice, 1 tablespoon at a time. The sauce will thicken slightly. Turn off the heat and …
From italymagazine.com


SPAGHETTI WITH MELON : RECIPE - GOURMETSLEUTH
spaghetti-with-melon-recipe-gourmetsleuth image
Instructions. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Pare away the rind of the melon, down to the orange flesh. Discard the seeds and cut the melon into 1/2-inch dice. Put the butter in …
From gourmetsleuth.com


BEST SPAGHETTI AL LIMONE RECIPE - HOW TO MAKE …
best-spaghetti-al-limone-recipe-how-to-make image
01. In a 12-inch skillet over medium, melt 3 tablespoons of the butter. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the pepper flakes and cook, stirring constantly, until the garlic begins to turn …
From 177milkstreet.com


SPAGHETTI AL MELONE – RECIPES NETWORK
2014-04-25 Ingredients. 1 pound spaghetti pasta; 1 1/2 cups grated Parmesan; 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups
From recipenet.org


HOW TO MAKE SPAGHETTI AL LIMONE, AND MEDITERRANEAN ... - CHICAGO …
2022-04-06 Heat 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add shallot and 1/2 teaspoon salt and cook about 2 minutes or until softened. Stir in cream and 3/4 cup reserved pasta ...
From chicago.suntimes.com


LEMON SPAGHETTI RECIPE - SKYE MCALPINE'S SPAGHETTI AL LIMONE …
2021-07-16 Step 4. When the pasta is cooked, drain in a colander, reserving a little of the cooking water (roughly 1⁄4 cup). Squeeze the juice of the remaining lemons into the sauce, add salt and pepper to taste, then toss the pasta into the frying pan. Add the reserved cooking water, throw in the lemon slices and toss everything together so the pasta ...
From houseandgarden.co.uk


SPAGHETTI AL MELONE | RECIPES, FAVORITE RECIPES, PASTA
Mar 5, 2012 - Thirty Minute Pasta by Giuliano Hazan You are probably thinking why is there a melon in this pasta recipe- I say try this recipe especially when you have a dinner party! Try to have your guests figure out what’s the. Mar 5, 2012 - Thirty Minute Pasta by Giuliano Hazan You are probably thinking why is there a melon in this pasta recipe- I say try this recipe especially …
From pinterest.co.uk


LEMON SPAGHETTI | EASY PASTA AL LIMONE RECIPE - RECIPES FROM ITALY
2022-04-23 Directions. Step 1) – Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside. Step 2) – Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end. Melt the butter and sauté it.
From recipesfromitaly.com


SPAGHETTI AL MELONE - MASTERCOOK
1 pound spaghetti pasta; 1 1/2 cups grated Parmesan; 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups; 1 cup heavy whipping cream
From mastercook.com


SPAGHETTI AL MELONE RECIPE - THATNAIVESIDE3.BLOGSPOT.COM
2019-01-29 spaghetti al melone recipe.Our site gives you recommendations for downloading video that fits your interests. You can also share Tagliatelle speck e melone (ricetta pazzesca) Video videos that you like on your Facebook account, find more fantastic video from your friends and share your ideas with your friends about the videos that interest you.
From thatnaiveside3.blogspot.com


SPAGHETTI AL MELONE | RECIPE CART
1 pound spaghetti pasta 1 1/2 cups grated Parmesan 1 (2 pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces to yield about 4 cups 1 cup heavy whipping cream 1/2 stick (4 tablespoons) unsalted butter, diced into 1/2-inch pieces, at room temperature 1/4 cup whiskey 2 tablespoons fresh lemon juice (from 1/2 large lemon) 1 tablespoon kosher salt, plus extra for …
From getrecipecart.com


SPAGHETTI AL MELONE - PRESSREADER
2016-08-10 Spaghetti al melone 2016-08-10 - Prep: 15 minutes Cook: 25 minutes Makes: 4 to 6 servings Recipe from the Food Network, by Giada De Laurentiis. 1 pound spaghetti 1 1⁄2 cups grated Parmesan 1 cantaloupe (about 2 pounds), peeled, seeded, cut into 1-inch pieces (about 4 cups) 1 cup heavy cream 1⁄2 stick (4 tablespoon­s) unsalted butter, in 1/2-inch pieces, at room …
From pressreader.com


SPAGHETTI AL MELONE - SAN ANTONIO EXPRESS-NEWS
2016-08-11 4 tablespoons (½ stick) unsalted butter, diced into ½-inch pieces, at room...
From expressnews.com


RECIPE: SPAGHETTI AL MELONE | RECIPES | RICHMOND.COM
2016-08-02 Spaghetti al Melone
From richmond.com


HOW TO MAKE NOSTRANA’S CANTALOUPE SPAGHETTI | PORTLAND MONTHLY
2021-08-24 Nostrana’s Spaghetti al Melone. 1. In a large saute pan, heat butter and oil. Add cantaloupe and saute over high heat until softened slightly, about 2 minutes. Add cream, lemon juice, and tomato paste. Cook over high heat until liquid …
From pdxmonthly.com


SPAGHETTI AL MELONE RECIPE
2019-12-05 spaghetti al melone recipe.Our site gives you recommendations for downloading video that fits your interests. You can also share Tagliatelle speck e melone (ricetta pazzesca) Video videos that you like on your Facebook account, find more fantastic video from your friends and share your ideas with your friends about the videos that interest you.
From alarmonthesidekicklx.blogspot.com


SPAGHETTI AGLIO E OLIO - THE MEDITERRANEAN DISH
2021-08-04 Add pasta water. Ladle the reserved pasta cooking water to the pan. Allow it to simmer until the liquid reduces by about ⅓. Add the pasta to the aglio e olio sauce. Once the sauce mixture has reduced, add in the cooked pasta. Toss for a few minutes, then turn off the heat and add parmesan and parsley. Toss to combine.
From themediterraneandish.com


SPAGHETTI WITH MELON: A LUSCIOUS SUMMER PASTA
2011-06-29 Live. •. Summertime brings the onset of sweet, succulent melons, and one of our family’s favorite recipes is this surprisingly fresh tasting Spaghetti with Melon pasta. Pasta with melon might sound like an unlikely combination, but this dish is REALLY good. While on our European extravaganza trip, we stopped off to visit our friends Mike ...
From giulianohazan.com


SPAGHETTI AL LIMONE AMALFITANO RECIPE | LEITE'S CULINARIA
2021-05-28 Drain the pasta, and dump it into the bowl with the lemon sauce mixture. Add a spoonful or two of the reserved pasta water to help loosen and bind the sauce, and toss the hot pasta until it is coated with sauce and tastes of lemon and salt. Adjust the seasoning with more fish sauce, lemon, or pasta water. Stir in the parsley, chile flakes, and ...
From leitesculinaria.com


SPAGHETTI AL MELONE | RECIPE | FOOD NETWORK RECIPES, MELON …
Jun 17, 2012 - Get Spaghetti al Melone Recipe from Food Network. Jun 17, 2012 - Get Spaghetti al Melone Recipe from Food Network. Jun 17, 2012 - Get Spaghetti al Melone Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


PASTA AL LIMONE RECIPE - SERIOUS EATS
2021-03-07 In a large skillet, melt butter over medium heat until foaming. Lower heat to low, add lemon zest and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Meanwhile, in a medium pot of boiling salted water, cook pasta until just shy of al dente. Reserve about 1 cup (240ml) of the starchy pasta water, then drain pasta.
From seriouseats.com


SPAGHETTI AL MELONE | RECIPE | FOOD NETWORK RECIPES, MELON …
Sep 12, 2011 - Get Spaghetti al Melone Recipe from Food Network. Sep 12, 2011 - Get Spaghetti al Melone Recipe from Food Network. Sep 12, 2011 - Get Spaghetti al Melone Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


24 SPAGHETTI RECIPIES IDEAS | PASTA DISHES, COOKING, MEALS
Sep 14, 2015 - Explore Karin Barrett's board "SPAGHETTI RECIPIES" on Pinterest. See more ideas about pasta dishes, cooking, meals. Sep 14, 2015 - Explore Karin Barrett's board "SPAGHETTI RECIPIES" on Pinterest. See more ideas about pasta dishes, cooking, meals. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows …
From pinterest.ca


SPAGHETTI AL MELONE | RECIPES | THESOUTHERN.COM
Yield: 4 to 6 servings
From thesouthern.com


LINGUINE WITH MELON - GIULIANO HAZAN
2020-08-14 1/2 cup heavy cream. 1/2 cup freshly grated Parmigiano-Reggiano. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Pare away the rind of the melon, down to the orange flesh.Discard the seeds and cut the melon into 1/2” dice. Put the butter in a 12” skillet and place over medium high heat.
From giulianohazan.com


PASTA AL LIMONE {PASTA WITH LEMON AND PARMESAN} – WELLPLATED.COM
If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn’t become watery). Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine.
From wellplated.com


GETRECIPECART.COM
Redirecting to /recipe/spaghetti-al-melone (308)
From getrecipecart.com


SPAGHETTI AL MELONE | RECIPES | STLTODAY.COM
Yield: 4 to 6 servings
From stltoday.com


#SPAGHETTI AL MELONE | NEWSBREAK
Sign in. Home; Local; Headlines; Coronavirus; Original; Recommend. Entertainment. Entertainment
From newsbreak.com


MAIN - SPAGHETTI AL MELONE
1 lb Spaghetti 1 1/2 cups Parmesan ; grated 1 ea Cantaloupe ; cut into bite sized pieces
From bigoven.com


Related Search