Spaghetti With Green Basil Sauce Recipes

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SPAGHETTI WITH GARLIC AND BASIL



Spaghetti with Garlic and Basil image

This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.

Provided by MARILYN PERZIK

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked spaghetti
¼ cup extra-virgin olive oil
¼ cup unsalted butter, melted
4 cloves garlic, minced
1 cup fresh basil, coarsely chopped
salt and pepper to taste
½ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

SPAGHETTI WITH GREEN BASIL SAUCE



Spaghetti With Green Basil Sauce image

My family loves Basil, and I found this recipe, when I was looking to use an abundance of basil. If you like Basil Pesto, you will like this.

Provided by Tisme

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups chopped parsley
4 tablespoons chopped basil
salt
pepper
1 garlic clove
60 g ground almonds
60 g walnuts
1 cup oil
90 g gated parmesan cheese
750 g spaghetti
60 g butter
parmesan cheese, extra

Steps:

  • Combine the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil in a blender. Blend on high speed until smooth, stir in the parmesan cheese.
  • Cook spaghetti in boiling salted water until tender: Drain well.
  • Add the softened butter, toss lightly until butter melts through the pasta. Add the sauce, toss well. Serve with extra grated or shredded parmesan cheese.

Nutrition Facts : Calories 1673.4, Fat 93.8, SaturatedFat 20.7, Cholesterol 51.9, Sodium 453.9, Carbohydrate 167.3, Fiber 10.5, Sugar 5.3, Protein 42.9

BASIL PASTA SAUCE



Basil Pasta Sauce image

Nothing beats the aroma of this speedy simmered pasta sauce...except its wonderful taste. To round out the meal, toss together a green salad and pop some garlic bread in the oven as shown in the photo at right. Or, steam asparagus for a swift side dish and pick up a chocolate cream pie from the supermarket.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
2 tablespoons white wine or chicken broth
1 tablespoon minced fresh basil
1/8 teaspoon salt
1/4 pound bulk Italian sausage, cooked and drained
3 tablespoons tomato paste
Hot cooked fettuccine or pasta of your choice

Steps:

  • In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

Nutrition Facts :

SWEET BASIL SPAGHETTI SAUCE



Sweet Basil Spaghetti Sauce image

This a simple, sweet basil spaghetti sauce. It is a family size version of Skip Tyndale's spaghetti sauce served at Brookwood Baptist Church in Shreveport, Louisiana. It is good with or without meat.

Provided by Sped Chef

Categories     < 15 Mins

Time 15m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 7

1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
1/2 tablespoon brown sugar
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon oregano
1 garlic clove, crushed

Steps:

  • Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

SECRET GREEN SAUCE SPAGHETTI



Secret green sauce spaghetti image

Sneak some extra green veg into pesto-based pasta sauce

Provided by Cassie Best

Categories     Pasta

Time 17m

Number Of Ingredients 7

400g spaghetti
100g bag baby spinach
140g frozen pea
small bunch basil , leaves picked, a few reserved to serve
3 tbsp green pesto
150ml pot single cream
50g parmesan (or vegetarian alternative), grated, plus a little extra to serve

Steps:

  • Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.

Nutrition Facts : Calories 549 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

BASIL SPAGHETTI SAUCE



Basil Spaghetti Sauce image

My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield about 8 servings.

Number Of Ingredients 9

1 cup chopped onion
8 garlic cloves, minced
1/4 cup canola oil
8 cups coarsely chopped peeled tomatoes (about 5 pounds)
1/3 cup minced fresh basil or 2 tablespoons dried basil
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar

Steps:

  • In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Nutrition Facts :

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