Posts Tagged ‘spaghetti’

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.

Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Three years ago: Guiltless Cajun Chicken Alfredo
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Spicy Thai Noodles with Tofu

I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.

With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.

For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!

Spicy Thai Noodles with Tofu

Two years ago: Chewy Peanut Butter Cookies with Chocolate Candied Bacon
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Spaghetti Avocado

Posts on Sunday? Yes because it’s Single Serving Sunday! Remember the leftover avocado from the breakfast taco I shared last Sunday? Well today I am sharing a simple pasta dish that uses it for a sauce. Using some of the cooking water and a little bit of seasoning, the avocado turns into a creamy delicious sauce. You may even find yourself whipping this up in larger quantities when cooking for others. No one has to know how easy it was to prepare.

Add some red pepper flakes if you want a little kick!

Spaghetti Avocado

Two years ago: Baked Zucchini Fries with Balsamic Aioli
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Scooter’s Spaghetti

The end of October is upon us folks. As much as I am disturbed by that fact, The Secret Recipe Club is here to save the day. This month I was assigned to Colie’s Kitchen. At first I really wanted to be a kid in the kitchen and make her Mall Style Pretzel Dogs, but I then found myself torn between the Gnocchi with Spicy Tomato and Wine Sauce and Scooter’s Spaghetti. I hope your powers of observation figured out which one won the battle. I mean come on, it has cream cheese in it which is like peanut butter in a dessert to me = weakness.

While making this I had the pasta boiling, the beef browning and the vegetables cooking in the microwave all at the same time. They all had about 5 minutes of time to get going, so I prepared as much as I could in advance and then threw it all together at once to cut down on time in the kitchen. I think everyone can appreciate a little less time spent cooking and more time enjoying your efforts afterwards.

Not to my surprise, the cream cheese mixture was my favorite part. It added such a creamy deliciousness that I could not stop eating it (and made me think about making lasagna with cream cheese instead of ricotta). The original recipe said it serves 10 but there’s no way that was happening for me. Maybe if you served it with a side salad or veggies. Or maybe I just have the appetite of a 16 year old boy.

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Spaghetti with Feta and Sun-Dried Tomatoes

A dinner that’s easy, quick, have all the ingredients on hand, and it’s delicious? Sounds like a good deal to me. In fact that is exactly why I made this for dinner. I would suggest serving with grilled chicken, but it can easily stand alone for a lighter meal.

Substituted angel hair from the original recipe for regular whole-wheat spaghetti because I dislike the texture of angel hair pasta. Thicker noodles are preferred, in all shapes and sizes!

Ingredients:

1-16 oz package whole wheat spaghetti

1/4 cup olive oil

4 cloves garlic, minced

3 oz sun-dried tomatoes, chopped

1-8 oz package tomato basil feta cheese, crumbled

1 cup grated Parmesan cheese, plus more for garnish

1 bunch fresh cilantro, chopped

Salt and pepper to taste

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Return pasta to the pot.
  2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Top with Parmesan cheese.
Source: Adapted slightly from All Recipes

Leftover Turkey Tetrazzini

Leftover thanksgiving sandwiches are my favorite. Slathering on the cranberry sauce as the condiment and loading up on turkey, stuffing and whatever else I feel so inclined to add. Today I am trying out something different with my leftovers.


Ingredients:

1/4 small onion, diced

2 cloves garlic, minced

Olive oil

1/2-12 oz package uncooked whole wheat spaghetti

1/4 cup butter + 2 Tbsp

1/4 cup flour

1-1/2 cups reduced sodium chicken broth

2 Tbsp white wine

1 cup milk

3/4 cup italian cheeses (mozzarella, provolone, romano, asiago, parmesan)

Salt and pepper

6 oz frozen green peas

2 cups chopped cooked turkey

1/2 cup bread crumbs

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a medium baking dish.
  2. Bring a pot of water to a boil. Add spaghetti and cook until al dente. Drain and place in the prepared dish.
  3. Saute onion and garlic with olive oil in a medium saucepan over medium heat. Melt 1/4 cup butter and stir in flour.
  4. Mix in chicken broth, white wine, and milk. Cook and stir until it comes to a boil.
  5. Stir in the cheese, season with salt and pepper, and remove from heat.
  6. Mix in the turkey and green peas, and combine with spaghetti. Top with melted butter and bread crumbs.
  7. Bake for 30 minutes in the oven, or until lightly browned.

I halved the original recipe which I found on Allrecipes, and followed some of the reviewers suggestions. Although I do not believe that even after halving it that the servings are only for four – probably six. Unless you are not serving this with anything else. Personally I am gonna throw some of the other leftovers on my plate, MmmMmm!

Also, I thought while eating this dish that I could’ve substituted leftover gravy for the base of the sauce. Next time…

What are your leftover ideas??

Source: Allrecipes, with minor adjustments

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