f o o d
° N TOP ° F SPAGHETTI
RECIPES
PICK-A-PASTA
America’s most popular pasta,
spaghetti, has become heartier,
more colorful, and more
healthful. As you sample the
variety of grains in these flavorful
strands, here’s what you need to
know to be spaghetti-sawy.
Pasta is traditionally made with
coarsely ground durum wheat
flour, or semolina, and a liquid,
usually water. In the U.S.,
because the Food and Drug
Administration (FDA) requires
that pasta be enriched with iron,
folic acid, and B vitamins, the
food is labeled “Enriched
Macaroni Product.”
Some pasta makers substitute or
incorporate additional grains,
such as whole wheat, ground
lentils, chickpeas, and flax seeds
in their products; these foods are
labeled “multigrain.” Read
package ingredient lists to
determine which grains were
used to make the pasta.
Pasta products labeled “whole
grain” can range from 5 1% to
10 0 % whole grain. Pasta with
5 0 % or less whole grain may be
labeled “made with whole
wheat.” Both multigrain and
whole wheat pastas have chewier
texture than regular pasta.
And if your diet is gluten-free,
you don’t have to give up your
favorite pasta. More and more
companies are producing
high-quality pastas from corn
and rice flours.
SPAGHETTI W ITH ROASTED
BUTTERNUT SQUASH
G a rlic becomes soft and m ild tasting when
roasted. To peel the cloves before roasting,
place them in a bowl, pour over boiling water,
let stand
15
minutes, pour off water, and peel.
START TO FINISH:
40
MIN. OVEN:
425
°F
i
2-lb . b uttern u t sq uash , peeled and
cu t in 1-in c h pieces
1
bulb g a rlic, separated in clo ves and
peeled (h alve large clo ves)
3
T b sp . olive oil
1
14 - to 16 -o z. pkg. d ried m ultigrain ,
w hole w heat, o r re g u lar spaghetti
'/4
cu p b utter
3
slices bacon, c risp -co o k e d and
cru m b led
'/2
cu p w alnuts, ch o p ped and toasted
V*
tsp. fre sh ly grated n utm eg or
'/4
tsp. g ro u n d nutm eg
V3
cu p sh red d ed p eco rin o ch eese
S lice d green o n io n s (o p tio n al)
1. H eat oven to 425°F. In 15xl0xl-inch
b aking pan toss to g e th e r squash, peeled
garlic cloves, oil, and
lA
teaspoon each
salt
and
black pepper.
Evenly spread squash in
pan. Bake 15 to 18 m in u tes o r until squash
is te n d e r an d lightly brow ned.
2.
M eanw hile, cook spaghetti, w ith
1 tablespoon
salt
added to w ater, according
to package directions. D rain; keep w arm .
3.
In sm all saucepan h e at b u tte r over
m edium h eat u n til it tu rn s th e co lo r of
light b ro w n sugar, stirrin g frequently.
4.
In serving bow l toss spaghetti w ith about
h a lf
th e brow ned butter. Toss squash, garlic,
bacon, nuts, and n utm eg w ith
rem aining
brow ned butter. Serve squash m ixture over
spaghetti. Sprinkle w ith cheese and green
onions.
MAKES 8 SERVINGS.
EACH SERVING
398
cal,
19
gfat (6gsat. fat),
22
mgchol
,250
mg sodium,
47
gcarbo, 6 gfiber,
13
gpro. Daily Values:
206
% vit. A ,
36
% vit. C,
12
% calcium,
15
% iron.
SPAGHETTI W ITH BEST-EVER
BOLOGNESE SAUCE
Th is rich, hearty meat sauce is a natural
with whole wheat spaghetti.
PREP:
25
MIN. COOK:
20
MIN.
i V2
lbs. 8 5 % lean g ro u nd beef ch uck
1
large o n io n , ch o p p ed (1 cup)
2
m e d iu m ca rro ts, ch o p ped ( i cu p )
3
clo ves g a rlic, m inced
1
cu p h a lf-a n d -h a lf o r m ilk
1
cu p ch icken broth
1
T b sp . w hite w ine vinegar
1
28 -o z. can cru sh e d to m ato es
1
6 -o z. can to m ato paste
2
tsp. Italian seasoning, cru sh e d
i
tsp. g ro u n d b lack p ep p er
’/a
tsp. salt
1
14 - to 16-o z. pkg. d ried w hole w heat,
m ultig rain , o r reg ular spaghetti
G rate d P arm esan , Rom ano,
o r A siago ch eese (o p tio nal)
Fresh oregano (o p tio nal)
1.
In 12-inch skillet b row n beef, onion,
carro ts, and garlic u n til m eat is no longer
pink, stirrin g occasionally. D rain off fat.
2.
A dd half-and-half. B ring to boiling.
R educe heat; sim m er, uncovered, 5 m inutes
or until half-and-half is nearly evaporated.
Stir in broth, th e n vinegar. R eturn to
boiling. R educe heat; sim m er, uncovered,
15 m inutes o r until liquid is nearly
evaporated. Stir in crushed tom atoes,
tom ato paste, seasoning, pepper, and salt.
B ring to boiling. R educe heat; sim m er,
uncovered, 5 m inutes o r until thickened.
3.
M eanw hile, cook spaghetti, w ith
1 tablespoon
salt
added to w ater, according
to package directions. D rain. Serve
spaghetti w ith sauce. Sprinkle w ith cheese
and oregano,
makes
8
servings
.
EACH SERVING
474
cal,
18
gfat (
7
gsat.fat),
69
mg
chol,
645
mg sodium,
53
gcarbo, 6 gfiber,
26
gpro.
Daily Values:
73
% vit. A,
28
% vit. C,
10
% calcium,
36
% iron.
2 12
SEPTEMBER 2009 BETTER HOM ES AND GARDENS
