Best Garden Fresh Spaghetti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI



Summer Spaghetti with Garden Fresh Zucchini image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces dried spaghetti
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ear corn, shucked and kernels removed from cob
1 zucchini, sliced into 1/4-inch rounds
2 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup baby tomatoes, halved
1/4 cup walnuts, rough chopped
1/2 cup grated Parmesan
10 fresh basil leaves, torn

Steps:

  • Bring a large pot of water to a boil. Salt the water and add the spaghetti.
  • Heat the olive oil in a large straight-sided pan over medium-high heat. Add the corn, zucchini, garlic and red pepper flakes and saute, stirring occasionally, until the zucchini is tender but not browned, 4 to 6 minutes.
  • When the spaghetti is al dente, drain and add to the zucchini. Turn off the heat and toss lightly. Add the tomatoes, walnuts and half the Parmesan. Drizzle with olive oil and gently mix together. Garnish with basil and additional Parmesan. Divide the pasta among bowls and serve.

GARDEN-FRESH SPAGHETTI



Garden-Fresh Spaghetti image

This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 15 cups sauce.

Number Of Ingredients 19

4 cups sliced fresh mushrooms
3 medium carrots, coarsely chopped
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepepr
1/4 cup canola oil
4 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2 cans (15 ounces each) tomato sauce
1 can (12 ounces) tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1-1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup grated Parmesan cheese
Hot cooked spaghetti

Steps:

  • In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 271mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

GARDEN FRESH SPAGHETTI SAUCE



Garden Fresh Spaghetti Sauce image

Made from fresh San Marzano tomatoes from the garden. This sauce is great when served over hommade pasta.

Provided by kelly

Time 5h

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
24 san marzano tomatoes
1/2 onion
4 garlic cloves
1 teaspoon oregano
1 teaspoon basil
1/4 cup red wine
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
  • 1/2 and run the tomatoes through a food processor or blender.
  • Saute onion and galic in the olive out.
  • Add red wine.
  • Add tomato sauce from step 2.
  • Add oregano, basil, salt and pepper.
  • Let simmer. The length of time will depend on how thick you want the sauce.

NO MEASURE GARDEN FRESH SPAGHETTI SAUCE



No Measure Garden Fresh Spaghetti Sauce image

This sauce can be used for pizza sauce or whatever you need it for that is why I did not add any meat to it cuz that will change the flavor u just created. This also freezes well in freezer bags just keep them flat when in freezer. If you have frozen tomatoes u can throw them in to just follow the steps to remove skins. I serve...

Provided by Jamie Franks

Categories     Other Sauces

Time 3h30m

Number Of Ingredients 6

12 fresh garden tomatoes or more if you are making a lot
extra virgin olive oil
fresh garlic
1 can(s) tomato paste
celery,onion,jalapaneos,
salt pepper italian parsley oregano basil sugar

Steps:

  • 1. First of all get your garden tomatoes washed and cut the stem out of each and fill a stock pot of water and salt. Bring water to boil drop tomatoes in and let boil for a minute . You will see the skin start to peel
  • 2. Put tomatoes in strainer to drain out liquid and cool down some Once tomatoes have cooled slightly pull skins off and set aside.. Mean while dumb out water of your stock pot you are using and put some olive oil in it use your own judgement on how much. Now add your garlic and onion and celery and jalapenos (u can opt out of peppers if u don't like warm. cook till softened. While this is slowly cooking take the cooled tomatoes and put in blender to puree
  • 3. Once veggies are done add puree sauce to stock pot slowly and now add your seasons. You add to your liking, Now add your tomato paste and stir. Leave lid off for two hours on low but stirring once in awhile.
  • 4. After two hours it is time to taste, so you might need more sugar or salt and I added more oregano and salt to mine but add to your liking. Sauce should be nice and red now. Put lid on for another hour but still stir once in awhile.
  • 5. I cooked my ground sirloin in a separate skillet with soy sauce only and did not add to sauce. Then I cooked spaghetti noodles and dished them separately onto the plate.

GARDEN FRESH SPAGHETTI



Garden Fresh Spaghetti image

I needed to use up some tomatoes, and I decided to make spaghetti sauce to freeze for those recipes that call for already prepared spaghetti sauce. I chose this recipe because it's meatless, and I left out the parmesan cheese so it was as basic as possible. Recipe from Taste of Home/America's Best Church Supper Recipes and Sue Yaeger of Boone, Iowa.

Provided by AmyZoe

Categories     One Dish Meal

Time 1h30m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 19

4 cups fresh mushrooms, sliced
3 medium carrots, coarsely chopped
1 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
4 garlic cloves, minced
1/4 cup vegetable oil
56 ounces crushed tomatoes
30 ounces tomato sauce
12 ounces tomato paste
1 cup beef broth
2 teaspoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup parmesan cheese, grated
cooked spaghetti

Steps:

  • In a Dutch oven, saute the mushrooms, carrots, celery, onion, peppers, and garlic.
  • Add the next 10 ingredients and bring to a boil.
  • Reduce heat and cover. Simmer for 1 hour.
  • Serve over spaghetti.

Nutrition Facts : Calories 146.5, Fat 6.2, SaturatedFat 1.7, Cholesterol 5.9, Sodium 1017.7, Carbohydrate 19.9, Fiber 4.5, Sugar 11.4, Protein 6.3

Related Topics