Best Garden Spaghetti Recipes

THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)

Steps:

• Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
• Add meat and cook 10 minutes over medium heat, stirring occasionally.
• Deglaze pan with wine, let it reduce.
• Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
• Serve over fresh, hot pasta.

OLIVE GARDEN SPAGHETTI SAUCE

Steps:

• Brown meat in oil.
• Drain and run under hot water to get rid of excess fat.
• Combine meat in a pot with rest of ingredients.
• Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

HEARTY GARDEN SPAGHETTI

Steps:

• In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

CREAMY GARDEN SPAGHETTI

Steps:

• In a large skillet, saute the broccoli, zucchini, mushrooms and carrot in oil until crisp-tender. Remove from the heat and set aside., Cook spaghetti according to package directions. In a large saucepan, saute onion and garlic in butter until tender. Stir in the flour, bouillon and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat to low; stir in cheeses until melted. Add the vegetables; cook until heated through. Drain spaghetti; Add to vegetable mixture; toss to coat.

SUMMER SPAGHETTI WITH GARDEN FRESH ZUCCHINI

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

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.

GARDEN FRESH SPAGHETTI SAUCE

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.

OLIVE GARDEN SPAGHETTI CARBONARA

Steps:

• Add the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until golden, not brown.
• Add the bacon strips, stir well and turn off the heat.
• Add the warm spaghetti and blend all ingredients together thoroughly.
• Add the warm becahmel sauce, pepper, parsley and salt and blend thoroughly.
• Serve immediately with Parmesan.
• Sauce:.
• In a heavy non-aluminum pot, melt butter and flour and cook on moderate heat for 2 minutes, stirring constantly with wire whisk.
• Do not allow the roux to color more than blond.
• Add milk (no skim or low-fat) and bring to just below the boiling point.
• Remove from heat immediately and keep warm.

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 425°F
• Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
• Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
• Place in hot oven and roast 20 minutes.
• Stir and roast 10 minutes longer.
• Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
• Drain well and keep warm until the vegetables are done.
• Heat pasta sauce in a large pot to a simmer.
• When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
• Scrape the spaghetti squash with a fork onto 6 plates.
• Top with vegetables and sauce.
• Sprinkle each serving with 1 teaspoon parmesan cheese.

GARDEN HARVEST SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

NO MEASURE GARDEN FRESH SPAGHETTI SAUCE

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.

OLIVE GARDEN'S SPAGHETTI SAUCE RECIPE - (4/5)

Steps:

• In large skillet; add oil and brown meat. When browned stir in; tomatoes V-8 juice, Prego, soup mix and grape jell.. Cook till jelly melts and sauce blends (about 15-20 mins.). I slso like to add 1 container fresh mushrooms.

SPAGHETTI WITH GARDEN VEGETABLES (SPAGHETTI DELL'ORTOLANO)

Steps:

• Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
• Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot.
• Serve vegetable mixture over spaghetti. Sprinkle with cheese.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

OLIVE GARDEN LOBSTER SPAGHETTI

Steps:

• Preparing the lobster:
• Boil water in pot large enough to hold the lobsters.
• Drop lobsters in pot and boil for 3 minutes. When finished cooking, remove lobsters from pot.
• Twist off the two front claws where they join the body.
• Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise.
• Season lobster with Old Bay, thyme and crushed red pepper.
• Preparing the sauce:
• Heat olive oil in large pot. Saute onions over medium heat until translucent, approximately 4 minutes.
• Add garlic and saute another minute, add wine and sherry, salt and pepper.
• Add lobster. Bring to boil, cook for 4 minutes.
• Remove lobster meat from sauce and set aside, cook another 4 minutes.
• Add cream and bring to a boil for 7 minutes. Strain sauce and add liquid back to the pan. Add spinach and tomatoes and butter and bring to a boil.
• Add lobster to reheat.
• Preparing Lobster Spaghetti entree: Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce.

CREAMY GARDEN SPAGHETTI

Steps:

• cook noodles; set aside SAUCE 1. heat oil in pan 2. saute onion, cloves and butter 3. add flour, chicken bouillon granules, thyme, and milk 4. Boil for 2 minutes 5. reduce heat and stir in cheeses 6. Pour sauce over veggies and fold into pasta noodles then serve

GRAPE JELLY SPAGHETTI SAUCE - COPY OLIVE GARDEN'S

Steps:

• In a large pot, brown meat in oil until no longer pink. Crumble with a fork. Stir in tomato, V-8 juice, spaghetti sauce, soup mix, and grape jelly. Cook, stirring often for 15 to 20 minutes or until jelly melts and sauce is hot. Serve over cooked spaghetti.

GARDEN SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. , In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill.

GARDEN SPAGHETTI

Steps:

• In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
• Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
• In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
• Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
• To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.