SPAGHETTI WITH GREEN SAUCE
This fresh green pasta sauce made with cilantro and green peppers is made with on-hand ingredients.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.
- Drain spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.
- Bake 10 min. or until spaghetti mixture is heated through and mozzarella is melted.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 14 g
SPAGHETTI SAUCE WITH GROUND BEEF
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
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
SPAGHETTINI WITH GARLIC AND LEMON
Categories Garlic Pasta Side Lemon Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 to 8 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
- While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
- Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)
SPAGHETTINI AND MUSSELS WITH GREEN SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
- In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
- Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
- Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
- Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
- Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 11 grams, Carbohydrate 103 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 1321 milligrams, Sugar 5 grams, TransFat 0 grams
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
SPAGHETTINI WITH CHECCA SAUCE
I saw this recipe on Everyday Italian and simply had to try it right away! I am so glad I did too, because it was fabulous! It is a no cook sauce and all the ingredients are fresh, so easy and so light you will hardly believe it! I can easily see this sauce use on bruchetta, or as an accompiment served with crackers. I hope you will enjoy this recipe as much as I do!
Provided by Bev I Am
Categories Spaghetti
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
- Meanwhile, combine the next 7 ingredients in a food processor.
- Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain pasta, reserving some of the pasta water.
- Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
- Add some of the reserved water (about 1/4 cup) if the sauce looks dry.
- Serve immeidately.
- Serves 4.
SPAGHETTINI WITH LOBSTER SAUCE
From Ann Dean of South Tomaston, this recipe placed third in the Maine Lobster Cook-off. Truly unique in that the lobster is cooked in a tomato sauce. Haven't tried this yet but summer's coming and my SIL will be lobstering again.
Provided by Julie Bs Hive
Categories Lobster
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- In a pot large enough to hold the lobsters, warm olive oil and crush the garlic through a garlic press into the oil, stirring; do not let garlic brown.
- With your hands, crush tomatoes into pot. Bring sauce to a simmer and once simmering, add parsley, oregano, bay leaf, and peppercorns to sauce and stir. Add live lobsters, cover pot, and cook over medium-high heat until lobsters are red, about 12-15 minutes.
- While lobsters are cooking, bring a large pot of salted water to a boil and cook spaghettini. Drain and plate. Place lobsters over spaghettini and pour sauce over lobsters and pasta. Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 881.1, Fat 13.5, SaturatedFat 2.1, Cholesterol 142.5, Sodium 1137, Carbohydrate 137.7, Fiber 10.2, Sugar 16.4, Protein 52.8
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SPAGHETTI WITH GREEN SAUCE RECIPE - LOS ANGELES TIMES
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Servings 2Estimated Reading Time 2 minsCategory MAINS, VEGETARIANTotal Time 20 mins
- Bring large pot of water to a boil over high heat. Add salt and spaghetti and stir for a good minute so spaghetti strands don't stick together. After 12 minutes, fish a strand of spaghetti out with a fork and run it under cold water. If spaghetti is tender and not firm or hard, it is ready. (If you haven't finished preparing sauce, just turn heat off under pot of spaghetti and let it stay hot until sauce is finished.)
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- Place garlic, cilantro, onion, pepper and tomatillos in small saucepan and set aside. Just before draining spaghetti, warm green sauce 3 to 5 minutes over medium heat; this isn't to be cooked, just barely warmed so spaghetti stays hot.
- Drain spaghetti into colander and shake colander to remove as much excess water as possible. Combine spaghetti and warmed sauce in mixing bowl and serve. Garnish with Parmesan cheese.
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