f o o d
ON TOP OF SPAGHETT|
r e c ip e s
SPAGHETTI WITH
TW O-TOM ATO TOSS
SPAGHETTI W ITH ITALIAN
SPAGHETTI W ITH FRESH PESTO
SAUSAGE AND SPINACH
sta r t t o fin ish : 30 m in .
Gluten-free corn or cornmealpasta
contributes texture and appetizing color. With
a ll gluten fre e pastas, it's important to follow
package cooking directions exactly.
START TO FINISH:
35
MIN.
1/2
a 7- to 8-oz. jar oil-packed dried
tomatoes
4
cloves garlic, minced
2
pints red and/or yellow cherry or
grape tomatoes
1
tsp. cracked black pepper or
V2
to 1 tsp. crushed red pepper
V2
tsp. salt
1
14- to 16-oz. pkg. dried corn, multigrain,
whole wheat, or regular spaghetti
4
oz. bite-size fresh mozzarella cheese
balls (bocconcini), halved
V2
cup chopped Italian (flat-leaf)
parsley or fresh basil
1. For sauce, d rain dried tom atoes, reserving
1 tablespoon oil. H alve large tom atoes. In
12-inch skillet cook garlic in oil from
tom atoes over m edium h eat until tender,
about 1 m inute. A dd c h erry and oil-packed
tom atoes. Cook, stirring, until fresh tom ato
skins blister, about 8 to 10 m inutes. Season
w ith p ep p er and salt.
2.
M eanw hile, cook spaghetti, w ith
1 tablespoon
salt
added to w ater, according
to package directions. Reserve 1 cup pasta
cooking w ater (see “U sing Pasta W ater,”
page
216
).
D rain pasta.
3.
Toss sp ag h etti w ith to m ato m ix tu re
in skillet, ad d in g enough cooking w ater
to th in sauce. Serve im m ediately w ith
fresh m ozzarella balls and parsley.
MAKES 8 SERVINGS.
EACH SERVING
264
cal, 6gfat (
2
gsat.fat),
10
mgchol,
229
mg sodium,
47
gcarbo,
7
gfiber,
8gpro. Daily Values:
28
% vit. A,
49
% vit. C,
12 % calcium, 8 % iron.
Sweet peppers and onions balance the
spiciness o f this Italian -insp ired dish.
START TO FINISH:
35
MIN.
1
19- to
20-0Z.
pkg. uncooked mild
or hot Italian sausage links, cut in
1-inch pieces
2
medium yellow or green sweet
peppers, cut in bite-size strips
1
small sweet onion, cut in wedges
1
14- to 16-oz. pkg. dried multigrain,
whole wheat, or regular spaghetti
1
tsp. crushed red pepper
V4
tsp. salt
V*
cup chicken broth
6
cups packaged fresh baby spinach
2
to 3 oz. Asiago cheese, shaved
Crushed red pepper, optional
1. In 12-inch skillet cook sausages, tu rn in g
occasionally, for 15 m in u tes o r until no
longer pink.
2.
A dd sw eet p ep p ers and onion to sausage
in skillet. Cook for 5 m inutes, stirrin g
occasionally, u n til vegetables are tender.
3.
M eanw hile, cook spaghetti, w ith
1 tablespoon
salt
and 1 teaspoon crushed
red p ep p er added to w ater, according to
package directions. R eserve 1 cu p pasta
cooking w ater (See “U sing Pasta W ater,”
page
216
).
D rain pasta; retu rn to pan.
4.
Toss sausage m ix tu re and salt w ith
sp ag h etti in pan. S tir in chicken b ro th and
enough reserved pasta w a ter to th in . A dd
spinach; toss ju s t u n til com bined and
spinach is slightly w ilted. S prinkle
servings w ith A siago cheese and additional
c ru sh ed red pepper,
makes
8
servings
.
EACH SERVING
466
cal,
24
gfat (
9
gsat. fat),
59
mgchol,
745
mg sodium,
41
gcarbo,
5
gfiber,
21
gpro. Daily Values:
47
% vit. A,
157
% vit. C,
13
% calcium,
18
% iron.
1
14- to 16-oz. pkg. dried multigrain,
whole wheat, or regular spaghetti
12
oz. green beans, trimmed
1
medium onion, chopped
2
cloves garlic, minced
1
Tbsp. olive oil
i
cup packed fresh spinach
3/4
cup packed fresh basil
V
2
cup toasted almonds
V
2
cup grated Parmesan cheese
1
tsp. lemon-pepper seasoning
V
2
cup olive oil
3
hard-cooked eggs, chopped
Fresh lemon juice
Sliced green onions
Toasted baguette slices (optional)
1.
C ut one-third of the green beans in
2-inch pieces; set aside. Cook spaghetti, w ith
1 tablespoon
salt
added to w ater, according
to package directions; add cut beans the last
5 m inutes o f cooking tim e. Reserve 1
V 2
cups
pasta cooking w ater (See “U singPasta
W ater,”pag e276). D rain pasta; keep w arm .
2.
For pesto, in skillet cook onion and garlic
in 1 tablespoon oil until softened. Add
w hole beans. Cook, covered, 5 to 7 m inutes,
o r until tender, stirrin g occasionally.
3.
In food processor add bean m ixture,
spinach, basil, alm onds, cheese, and
seasoning. Cover. Pulse to coarsely chop.
W ith processor running; add
V
2
cup olive oil
in thin stream until nearly sm ooth. Season
w ith
salt
and
pepper.
Toss w ith spaghetti
m ixture, adding enough reserved pasta w ater
to thin. Sprinkle w ith chopped eggs and
green onions. D rizzle lem on juice. Serve w ith
baguette slices.
MAKES 6 TO 8 SERVINGS.
EACH SERVING
555
cal,
30
gfat ('
5
gsat. fat),
112
mgchol,
419
mg sodium,
54
gcarbo, 8 gfiber,
21
gpro. Daily Values:
27
% vit. A,
27
% vit. C,
27
% calcium,
21
% iron,
ini)
2 1 8
SEPTEMBER 2009 BETTER HOMES AND GARDENS
For purchased pasta sauce fix-up ideas
visit
BHG.com/spaghettisauce
