Posts Tagged ‘spaghetti’
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!
Two years ago: Baked Zucchini Fries with Balsamic Aioli
1-1/4 cup cooked whole wheat spaghetti, 1/2 cup cooking water reserved
1 Tbsp chopped fresh basil
1 tsp extra-virgin olive oil
Garlic powder, to taste
Salt and pepper, to taste
1/2 cup cauliflower florets, steamed
1 Tbsp toasted pine nuts
- While the pasta is cooking, mash the avocado in a small bowl. Stir in basil, olive oil and seasonings to taste.
- When the pasta is done, thin avocado sauce to desired consistency using a tablespoon at a time of the reserved cooking water (I used about 1/4 cup).
- Serve sauce over pasta, with steamed cauliflower and toasted pine nuts.
Source: Adapted from Fitness, January 2013.
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.
Serves about 8 alone or 10 when served with a side)
8 oz. uncooked spaghetti (I used elbow noodles)
1 pound ground beef
1 large can (26.5 oz.) spaghetti sauce
1 Tbsp unsalted butter
1/2 cup chopped green peppers
1/3 cup chopped onions
8 oz. reduced fat cream cheese, room temperature
2 Tbsp milk
Fresh grated Parmesan cheese, to taste
1 small can (3 oz.) French fried onions
- Preheat oven to 350 degrees. Lightly grease an 9 x 13-inch baking dish and set aside.
- Cook pasta to al dente, drain and set aside.
- While the pasta cooks, brown ground beef in a large skillet. Drain excess grease. Add spaghetti sauce to skillet and heat on low while you prepare the rest.
- While the beef cooks, combine onions, peppers and butter in small glass bowl. Cover and microwave 3-4 minutes on high until soft.
- Add cream cheese and milk to vegetables and stir well.
- Assemble in the following order: half of that spaghetti sauce, pasta, cream cheese/vegetable mixture, remainder of the spaghetti sauce, Parmesan cheese (amount subject to your own taste)
- Bake for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.
Source: Adapted slightly from Colie’s Kitchen.
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!
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
- 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.
- Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Top with Parmesan cheese.
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.
1/4 small onion, diced
2 cloves garlic, minced
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
- Preheat oven to 350 degrees. Lightly grease a medium baking dish.
- Bring a pot of water to a boil. Add spaghetti and cook until al dente. Drain and place in the prepared dish.
- Saute onion and garlic with olive oil in a medium saucepan over medium heat. Melt 1/4 cup butter and stir in flour.
- Mix in chicken broth, white wine, and milk. Cook and stir until it comes to a boil.
- Stir in the cheese, season with salt and pepper, and remove from heat.
- Mix in the turkey and green peas, and combine with spaghetti. Top with melted butter and bread crumbs.
- 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