Spaghetti With Garlic Parmesan And Balsamic Vinegar Recipes

GARLIC SPAGHETTI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water. Set spaghetti aside.
• Heat oil in same saucepan on medium-low heat. Add garlic; cook 1 to 2 min. or until lightly browned, stirring frequently. Add cream cheese, 3/4 cup Parmesan and 1/2 cup of the reserved pasta cooking water; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved pasta cooking water until sauce is of desired consistency. Top with remaining Parmesan.

SPAGHETTI WITH GARLIC

Steps:

• Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
• Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.

SPAGHETTI WITH GARLIC AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

SPAGHETTI WITH GARLIC, PARMESAN, AND BALSAMIC VINEGAR

Steps:

• Bring 4 quarts of water to a boil in a big pot.
• Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water.
• Heat the oil, diluted garlic, and 1 teaspoon salt in a small skillet on low heat.
• Cook very slowly until the garlic turns golden, about 3 minutes.
• Be careful not to brown the garlic or your sauce will be bitter; remove pan from heat.
• When the water boils, add 1 tablespoon salt and the pasta.
• Cook until al dente; drain, letting some of the cooking water cling to the noodles.
• Return the dripping noodles to the pot and toss with the oil mixture, cheese, and vinegar.
• Season with salt and pepper to taste; divide among 4 warmed pasta bowls; serve immediately.

BALSAMIC TOMATO-BASIL PASTA

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

GARLIC SPAGHETTI

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.

PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.

GARLIC AND PARMESAN GEMELLI PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
• Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta and return to the pot. Pour in sauce and toss to coat.