SPRINGTIME SPAGHETTI
Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.
Provided by CAK0609
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
- Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 33.3 g, Cholesterol 59.7 mg, Fat 18.5 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 223.2 mg, Sugar 2.8 g
SPRINGTIME SPAGHETTI CARBONARA
Have all the sauce ingrediants ready to combine with the pasta. Once the pasta is al dente, toss it with the sauce mixture for 30 seconds to coat.
Provided by Jean R
Categories Spaghetti
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan over medium heat, add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to a paper towel to drain, reserve about 1 tablespoon of bacon fat in the pan for future use.
- Bring a large pot of salted water to a boil. Add the pasta and cook following package directions.
- While the pasta cooks, heat the reserved bacon fat in the frying pan over medium heat. Add the peas and asparagus, saute for about 5 minutes. Remove from the heat and stir in the basil. Set aside.
- Whisk together the eggs and milk.
- Drain the pasta and transfer it immediately to a large serving bowl. Pour the egg mixture and parmesan on top of the pasta and toss for about 30 seconds to coat the pasta and gently cook the eggs. It should form a creamy sauce. Add the vegetable and bacon, toss to incorporate them. Season with sauce and pepper.
- Serve in individual bowls.
SPRINGTIME SPAGHETTI CARBONARA
Steps:
- 1. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use. 2. Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente. 3. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside. 4. Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta. 5. Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste. 6. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
SPRINGTIME SPAGHETTI & MEATBALLS
For a warmer weather take on this Italian classic replace beef with pork and swap tomato sauce with garden greens
Provided by Good Food team
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Mix the mince, onion, garlic and zest with half the Parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden.
- Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml pasta water to the meatballs, scraping the bottom of the pan to get all the sticky bits off. Bubble until thick and the meatballs are cooked through.
- Add the peas, cook for a further 2 mins, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining Parmesan and serve.
Nutrition Facts : Calories 699 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium
SPRINGTIME SPAGHETTI CARBONARA
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in "Almost Meatless: Recipes That Are Better for Your Health and the Planet" by Joy Manning and Tara Mataraza Desmond. It is incredibly simple - if you can chop vegetables, boil water and whisk eggs, you can make this dish - but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.
Provided by Tara Parker-Pope
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
- Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
- While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
- Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
- Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
- Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 5 grams, TransFat 0 grams
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