Asparagus Spaghetti Pie Recipes

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ASPARAGUS & LEMON SPAGHETTI WITH PEAS



Asparagus & lemon spaghetti with peas image

This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 19m

Number Of Ingredients 8

150g wholemeal spaghetti
160g asparagus, ends trimmed and cut into lengths
2 tbsp rapeseed oil
2 leeks (220g), cut into lengths, then thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and juiced, plus wedges to serve

Steps:

  • Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  • Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium

SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
  • In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
  • In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

ASPARAGUS PIE



Asparagus Pie image

This dish is similar to a clafoutis but is savory.

Provided by Chef John

Categories     Side Dish     Casseroles

Time 57m

Yield 8

Number Of Ingredients 11

½ cup flour
½ teaspoon salt
¾ teaspoon white sugar
1 pinch fresh ground black pepper
1 teaspoon chopped fresh thyme
1 ¼ cups milk
3 large eggs
1 tablespoon lemon zest
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the inside edges of a 2-quart casserole dish.
  • Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth.
  • Whisk eggs and lemon zest into milk mixture to form a smooth batter.
  • Melt butter in a heavy skillet over medium heat.
  • Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes.
  • Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top.
  • Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.

Nutrition Facts : Calories 113.4 calories, Carbohydrate 10.7 g, Cholesterol 80.4 mg, Fat 5.6 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 281.7 mg, Sugar 3.4 g

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

PASTA WITH ASPARAGUS



Pasta with Asparagus image

This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.

Provided by S. Butters

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 7

1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
¼ cup chicken broth
½ pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese

Steps:

  • Cook pasta according to package instructions.
  • Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  • Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 39.4 g, Cholesterol 8.8 mg, Fat 8.4 g, Fiber 5.7 g, Protein 15.5 g, SaturatedFat 2.3 g, Sodium 338.6 mg, Sugar 4.1 g

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

MAMA'S SPAGHETTI PIE



Mama's Spaghetti Pie image

This savory pie for two has an uncomplicated pasta crust and a satisfying Italian filling. It freezes well before baking. -Kathleen Williams, Leesburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 9

3 ounces uncooked spaghetti or angel hair pasta
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/3 pound bulk pork sausage
1/4 cup chopped onion
1/2 cup Italian tomato sauce
1/3 cup sour cream
1/2 teaspoon Italian seasoning
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook spaghetti according to package directions; drain. In a small bowl, combine the pasta, egg and Parmesan cheese. Press onto the bottom and up the sides of a 7-in. pie plate or shallow 2-cup round baking dish coated with cooking spray; set aside., Crumble sausage into a small skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, sour cream and Italian seasoning. Spoon into crust., Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with mozzarella cheese; bake 2-3 minutes longer or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 511 calories, Fat 19g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 1139mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 2g fiber), Protein 34g protein.

TEX-MEX SPAGHETTI PIE BY TWISSIS & BON IN MICHIGAN



Tex-Mex Spaghetti Pie by Twissis & Bon in Michigan image

This dish is actually a "marriage" of 2 distinctly different RZ recipes. It was created as a variation of my Tex-Mex Spaghetti recipe #168025, but was inspired by the spaghetti crust part of Bon in Michigan's Ham & Swiss Asparagus Pie recipe #142923. With her kind permission, I have borrowed & repeated the spaghetti crust portion of her recipe + prep instructions related to it (as they appear in her recipe). I also admit to being guided by other ingredient amts & parts of her recipe. Thank you so much Bon in Michigan! - The "heat level" of this dish is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your preferences or using a mild picante sauce. For a family dinner or small dinner party, all you need to complete your meal is a guacamole salad & a flan or sopaipillas for dessert. Enjoy!

Provided by twissis

Categories     Savory Pies

Time 1h20m

Yield 6 Pie Wedges, 6 serving(s)

Number Of Ingredients 13

8 ounces spaghetti (uncooked)
1/3 cup parmesan cheese (grated)
1 tablespoon butter (softened)
2 eggs (slightly beaten)
3/4 lb ground beef
1/2 onion (medium & roughly diced)
1/3 cup mexicorn (drained)
1 (4 1/2 ounce) can sliced black olives (drained)
3 eggs (slightly beaten)
3/4 cup Pace Picante Sauce (Thick & Chunky, heat level of choice & drained)
1/2 cup monterey jack cheese (shredded)
1/2 cup cheddar cheese (shredded)
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F Grease 9-in deep-dish pie pan or 9-in square pan. Cook spaghetti to desired doneness as directed on pkg. Drain & rinse w/hot water.
  • In a lrg bowl, combine cooked spaghetti, Parmesan cheese, butter & 2 eggs. Toss lightly. Press evenly over bottom & up the sides of the greased pan to form the crust.
  • Sauté ground beef & onions together till the meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & scatter evenly over the crust.
  • Add drained mexicorn & drained black olives, scattering evenly over the crust.
  • In a medium-sized bowl, beat the eggs. Then add the 4 remaining ingredients (1 at a time) & mix well after each addition. Pour this mixture evenly over the ingredients already in the pie crust.
  • Bake at 350F for 35-45 minutes or till crust is golden brown & a knife inserted near the center comes out clean. Let pie cool for 15 minutes.
  • Cut pie in 6 equal wedges & garnish ea w/a tomato slice placed near the crust & a dollop of guacamole or sour cream atop the tomato slice (optional).

Nutrition Facts : Calories 519.7, Fat 28.7, SaturatedFat 13.2, Cholesterol 231.8, Sodium 719.5, Carbohydrate 36.1, Fiber 2.6, Sugar 3.4, Protein 29

HAM AND SWISS ASPARAGUS PIE



Ham and Swiss Asparagus Pie image

This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends.

Provided by Bon in Michigan

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces uncooked spaghetti
1/3 cup grated parmesan cheese
1 tablespoon butter, softened
2 eggs, slightly beaten
6 3/4 ounces can chunk ham, drained
19 ounces can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.)
4 1/2 ounces jar Green Giant sliced mushrooms, drained
6 ounces shredded swiss cheese
2 eggs, slightly beaten
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon chopped fresh chives

Steps:

  • Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
  • In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
  • Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
  • You may substitute leaner ham to eliminate some of the salt.

CREAMY VEGAN LEMON ASPARAGUS PASTA



Creamy Vegan Lemon Asparagus Pasta image

A vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you're gluten-free or not vegan.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 9

1 bunch asparagus ((trimmed and washed // ~12 ounces as original recipe is written))
1 pinch each sea salt + black pepper
2 medium lemons ((sliced thinly))
3 1/2 Tbsp olive oil ((divided))
3-4 large cloves garlic ((minced))
10 ounces bow tie pasta ((~5 cups as original recipe is written // see notes if GF*))
2 1/2 cups unsweetened plain almond milk*
3-4 Tbsp all-purpose flour ((sub another thickener if GF*))
1-2 Tbsp nutritional yeast ((optional // for a subtle cheesy flavor))

Steps:

  • Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper (amounts as original recipe is written // alter if adjusting batch size). Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
  • In the meantime, bring a pot of water to a boil and salt generously.
  • While the water's heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
  • Add 3 Tbsp flour (amount as original recipe is written // adjust if altering batch size) and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
  • Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
  • For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
  • Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
  • Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
  • Divide between 2-3 serving plates (per original recipe // adjust if altering batch size) and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.
  • Store leftovers in the refrigerator for up to a few days.

Nutrition Facts : ServingSize 1 serving, Calories 458 kcal, Carbohydrate 67 g, Protein 16 g, Fat 14 g, SaturatedFat 1.7 g, Sodium 180 mg, Fiber 4.7 g, Sugar 1.8 g

ASPARAGUS FETTUCCINE CARBONARA



Asparagus Fettuccine Carbonara image

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 cup grated Parmesan, plus more for serving, optional
3 large egg yolks
1 pound jumbo asparagus
8 ounces fettuccine
6 slices thick-cut bacon, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup fresh parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
  • Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
  • Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
  • Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

SPAGHETTI SQUASH WITH ASPARAGUS, RICOTTA, LEMON & THYME RECIPE - (4.6/5)



Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 9

1 small spaghetti squash, about 1 1/2 pounds
Olive oil
1 pound asparagus
1 medium lemon
3/4 cup ricotta
1 clove garlic, unpeeled
1 teaspoon fresh thyme leaves, from 4 to 5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 375°F. Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside. After the squash has roasted for about 35 to 40 minutes, add the asparagus to the tray and tuck the clove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. Take the baking tray from the oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta. Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

SPAGHETTI PIE



Spaghetti Pie image

Leftover spaghetti? Use it up by making a delicious spaghetti pie!

Provided by Patricia Kutchins @Delisha

Number Of Ingredients 5

1/2 pound(s) leftover cooked spaghetti
2 - eggs
1/2 cup(s) parmesan cheese
1/4 cup(s) goat cheese
1/4 cup(s) aspargus for garnish

Steps:

  • Chop and cook asparagus for garnish.
  • Put the spaghetti with it's leftover sauce in a bowl.
  • Beat 2 eggs and pour into spaghetti.
  • Add the goat cheese.
  • Pour mixture into sprayed 9 inch pie plate.
  • Sprinkl top of pie with grated parmesan cheese and bake 350 degrees for 25 minutes.
  • Garnish the pie with asparagus before cutting.

LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN



Lemon-Asparagus Spaghetti with Basil Chicken image

My version of lemon-asparagus spaghetti served with chicken and pesto.

Provided by Libby Quijano

Time 35m

Yield 4

Number Of Ingredients 10

½ (16 ounce) package spaghetti
2 tablespoons olive oil, divided
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup basil pesto, or to taste
1 bunch asparagus, cut into 2-inch pieces
4 cloves garlic, chopped
1 teaspoon red pepper flakes
½ medium lemon, juiced
1 cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
  • While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
  • Chop chicken and add on top of spaghetti. Season with salt and pepper.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g

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ALFREDO SPAGHETTI PIE - TODAY.COM
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2016-03-02 Preheat the oven to 350° and butter a 3½- to 4-quart baking dish. Sprinkle with 2 tablespoons of the Parmesan cheese, turning to evenly coat …
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  • 1. Preheat the oven to 350° and butter a 3½- to 4-quart baking dish. Sprinkle with 2 tablespoons of the Parmesan cheese, turning to evenly coat the dish.
  • 2. In a large bowl, whisk the eggs with the remaining 2 cups Parmesan cheese, the heavy cream, salt, pepper and nutmeg.
  • 3. Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and add to the bowl, tossing to evenly combine. Stir in half of the coarsely shredded cheese and transfer to the baking dish; scatter the remaining cheese on top.
  • 4. Cover with buttered foil and bake for 30 minutes. Uncover and bake until the top is golden and bubbling, about 30 minutes longer. Let cool 15 minutes before cutting into wedges and serve.


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  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
  • Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.
  • Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.


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CREAMY SPAGHETTI SQUASH WITH ASPARAGUS & ROSEMARY RECIPE ...
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Estimated Reading Time 3 mins


ASPARAGUS SPAGHETTI RECIPE - GREAT BRITISH CHEFS
2017-06-09 Drain with a slotted spoon and plunge into iced water to halt the cooking. Drain, pat dry, and set aside. 3. Let the water come back to a rolling boil and add the spaghetti. Cook until al dente, drain and add to a large, warm serving bowl. Add the asparagus, peas and pesto and toss until evenly coated. 4.
From greatbritishchefs.com
Servings 2
Estimated Reading Time 2 mins
Category Main


ASPARAGUS SPAGHETTI PIE RECIPE
Asparagus spaghetti pie recipe. Learn how to cook great Asparagus spaghetti pie . Crecipe.com deliver fine selection of quality Asparagus spaghetti pie recipes equipped with ratings, reviews and mixing tips. Get one of our Asparagus spaghetti pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Asparagus, broad …
From crecipe.com


SPAGHETTI PIE, MOUNT CARMEL HEALTH, COLUMBUS, OH
Coat a 9- or 10-inch pie pan with cooking spray. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with remaining meat mixture, then scatter the remaining 1/2 cup mozzarella cheese on top. Bake the pie in the oven for 30-35 minutes. Remove from the oven and let sit about 10 ...
From mountcarmelhealth.com


ASPARAGUS RECIPES | BBC GOOD FOOD

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THE BEST ASPARAGUS RECIPES | MARTHA STEWART
2020-04-20 The heat of the just-out-of-the-oven pie slightly wilts the fresh watercress that's added at the end. 14 of 35 View All. 15 of 35. Pin More. Facebook Tweet Email Send Text Message. Roasted Asparagus with Lemony Breadcrumbs. roasted-asparagus-mld108276.jpg. View Recipe this link opens in a new tab. It's hard to play favorites with baked asparagus …
From marthastewart.com


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