Spaghetti With Brown Butter And Feta Recipes

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PASTA WITH BROWN BUTTER AND PARMESAN



Pasta With Brown Butter and Parmesan image

Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.

Provided by Ali Slagle

Categories     easy, quick, weekday, pastas, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1 pound spaghetti, linguine or other long noodle
8 tablespoons unsalted butter
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper

Steps:

  • Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
  • In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
  • Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
  • Serve with black pepper and more Parmesan on top.

Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram

MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

The mizithra cheese adds a unique taste to this yummy dish!

Provided by Donna

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 3

1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g

SPAGHETTI WITH BROWN BUTTER AND FETA



Spaghetti With Brown Butter and Feta image

Make and share this Spaghetti With Brown Butter and Feta recipe from Food.com.

Provided by Dienia B.

Categories     Spaghetti

Time 25m

Yield 1 serving(s)

Number Of Ingredients 6

8 ounces spaghetti
4 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
2 ounces feta cheese
1/8 cup parmesan cheese

Steps:

  • Cook and drain spaghetti.
  • In saute pan melt butter and oil together; add garlic; cook just until butter turns brown.
  • Add spaghetti; toss.
  • Add feta and Parmesan cheese; toss.

SPAGHETTI WITH SAUTEED ONIONS, FETA AND HERBS



Spaghetti with Sauteed Onions, Feta and Herbs image

Provided by Giada De Laurentiis

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound spaghetti
4 tablespoons Meyer lemon olive oil (recommended: Da Vero)
2 large red onions, cut into 1/4-inch-thick rings
2 teaspoons chopped fresh marjoram
8 ounces feta cheese, cubed
Sea salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and saute until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and saute until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls and serve.

SPAGHETTI WITH FETA, OLIVES AND GARLIC BEANS



Spaghetti With Feta, Olives And Garlic Beans image

Provided by Linda Wells

Categories     dinner, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
1 medium-sized onion, diced
3 large cloves garlic, peeled and minced
1 pound mixture of green and yellow beans, ends trimmed, and sliced at an angle into 1/2-inch pieces
Salt and freshly ground pepper to taste
1 1/4 pounds spaghetti, fresh or dried
30 Calamata olives, pitted and chopped
2 cloves garlic, finely chopped
2 large tomatoes, peeled, seeded and diced
2 teaspoons fresh lemon juice
6 tablespoons butter
1/2 pound feta cheese, cubed

Steps:

  • In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
  • Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
  • In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
  • In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
  • In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
  • Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 84 grams, Fat 32 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 6 grams, TransFat 0 grams

EGG NOODLES WITH BROWN BUTTER AND FETA



Egg Noodles with Brown Butter and Feta image

Provided by Diane Kochilas

Categories     Cheese     Dairy     Pasta     Side     Vegetarian     Quick & Easy     Feta     Summer     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 side dish servings

Number Of Ingredients 3

1 pound dried egg noodles or egg pasta
1 stick (1/2 cup) unsalted butter
6 ounces Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 1/2 cups)

Steps:

  • Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
  • While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
  • Spread one third of noodles on a large platter and sprinkle with one third of cheese. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.

EGG NOODLES WITH BROWN BUTTER AND FETA



Egg Noodles With Brown Butter and Feta image

Make and share this Egg Noodles With Brown Butter and Feta recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 lb dried egg noodles or 1 lb egg pasta
1/2 cup butter
6 ounces greek feta, crumbled

Steps:

  • Cook noodles according to package directions, until just tender.
  • While noodles cook, melt butter in a small sauce pan over low heat until it begins to turn golden brown, about 6 minutes. Remove from heat.
  • Spread 1/3 of noodles on a large platter and sprinkle with 1/3 of the cheese.
  • Repeat the layering 2 more times.
  • Pour brown butter over noodles and toss.
  • Season with salt and pepper.

Nutrition Facts : Calories 506.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 131.3, Sodium 460.3, Carbohydrate 55.4, Fiber 2.5, Sugar 2.7, Protein 15.2

SPAGHETTI WITH FIGS, BASIL, BROWN BUTTER, AND HAZELNUTS



Spaghetti with Figs, Basil, Brown Butter, and Hazelnuts image

This recipe for spaghetti with figs, basil, brown butter, and hazelnuts is from Ron Suhanosky of Sfoglia and is sure to please the whole family.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter
1 pound fresh ripe black mission figs, cut into quarters
1/2 pound blanched, toasted hazelnuts, coarsely ground in a mortar and pestle
6 large, fresh basil leaves, thinly sliced
Coarse salt and freshly ground black pepper
1 pound good quality spaghetti
Parmesan cheese, for garnish (optional)

Steps:

  • Fill a large pot with water and bring to a boil over high heat.
  • Meanwhile, heat butter in a large skillet over medium heat. Continue cooking butter until light brown and fragrant. Add figs, hazelnuts, and basil; season with salt and pepper. Continue cooking until figs begin to soften, about 5 minutes. Remove from heat; set aside.
  • Add pasta to boiling water and cook until al dente, according to package directions. Drain pasta reserving 2 tablespoons pasta water. Add pasta and reserved pasta water to skillet; toss to combine.
  • Serve immediately with Parmesan cheese, if desired.

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