Summertime Spaghetti Recipes

SUMMERTIME SPAGHETTI SAUCE

Summertime Spaghetti Sauce image

My husband and I look forward to this flavorful sauce when our tomatoes become so abundant and we need to use them up...or even just when they're ripe and at their peak. -Kay Kaepp, Coldwater, MI

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 5 cups.

Number Of Ingredients 12

Ingredients

3 Italian sausage links (4 ounces each)
1 tablespoon olive oil
3 medium onions, chopped
1 small green pepper, chopped
3 cups chopped seeded peeled tomatoes (about 8 medium)
1 jalapeno pepper, seeded and chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1-1/4 teaspoons salt
1/4 teaspoon pepper
Hot cooked pasta
Parmesan cheese

Steps:

Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender., Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. , Serve sauce with pasta; top with cheese.

Nutrition Facts : Calories 173 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 767mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

SUMMERTIME SPAGHETTI

Summertime Spaghetti image

Light and delicious spaghetti made in the microwave!

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 lemons
12 oz (350 g) uncooked thin spaghetti noodles
2 cans (14.5 oz each) reduced-sodium chicken broth (about 3½ cups/875 mL)
1 cup (250 mL) grape tomatoes
3 garlic cloves, peeled
1 oz (30 g) fresh Parmesan cheese
1/2 cup (125 mL) fresh parsley
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) ground black pepper
2 cups (500 mL) diced cooked chicken breasts
1 cup (250 mL) small broccoli florets

Steps:

Zest lemons using Microplane® Zester to measure 1 tbsp (15 mL); set aside. Juice lemons using Juicer to measure ¼ cup (50 mL). Break noodles in half. Combine noodles, broth and lemon juice in Deep Covered Baker. Microwave, covered, on HIGH 11-13 minutes or until most of liquid is absorbed stirring once halfway through cooking using Chef's Tongs. Cut tomatoes in half lengthwise using Color Coated Tomato Knife. Grate Parmesan using Microplane® Adjustable Fine Grater. Process garlic, Parmesan, parsley, zest, oil and pepper in Manual Food Processor until parsley is finely chopped. Carefully remove baker from microwave using Microwave Grips. Add Parmesan mixture to baker; mix well using Chef's Tongs. Stir in tomatoes, chicken and broccoli. Microwave, covered, on HIGH 2-3 minutes or until broccoli is crisp-tender.

Nutrition Facts :

SUMMERTIME SPAGHETTI

Summertime Spaghetti image

Make and share this Summertime Spaghetti recipe from Food.com.

Provided by KiwiMegan

Categories Spaghetti

Time 50m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb spaghetti
1/2 cup olive oil
1 garlic clove
grated parmesan cheese (to garnish)
3 sprigs fresh basil (or 1 teaspoon dry basil)
1 1/2 cups cherry tomatoes

Steps:

1. Wash the cherry tomatoes and cut them all in half. Put them in a bowl.
2. Wash and dry the basil. Pull the leaves off the stalks and cut or tear them in thin strips (or use dry basil). Add to the tomatoes.
3. Peel the garlic. Squash with the side of your knife and chop into tiny pieces. Add to the bowl.
4. Pour olive oil over the ingredients. Stir and set aside.
5. Put a large covered pot of water on to boil.
6. When the water boils, slip the pasta into the pot carefully and stir with a long fork. Boil for 6-8 minutes, follow the directions on your spaghetti package.
7. Drain the pasta in a colander in the sink. Shake but do not rinse.
8. Put the pasta back in the pot, pour the tomatoes over it and stir with a long fork.
9. Serve on plates and sprinkle with the cheese.

Nutrition Facts : Calories 461.4, Fat 28, SaturatedFat 3.9, Sodium 6.3, Carbohydrate 45, Fiber 2.5, Sugar 2.5, Protein 8

SUMMER SPAGHETTI

Summer Spaghetti image

This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.

Provided by Dona England

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb spaghetti, cooked al dente
1/4 cup green olives
1 bell pepper, diced
3 garlic cloves, minced
1/2 English cucumber, diced
1/4 teaspoon dried oregano
1/2 cup feta cheese
1/4 cup red onion, diced
2 tomatoes, diced
1 (16 ounce) can white beans, drained and rinsed
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 cup fresh basil, chopped
salt and pepper

Steps:

Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8

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