Dreamy Garden Spaghettini Recipes

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HEARTY GARDEN SPAGHETTI



Hearty Garden Spaghetti image

My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 small onion, finely chopped
1 medium sweet red pepper, finely chopped
1 medium zucchini, finely chopped
1/2 pound sliced fresh mushrooms
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked multigrain spaghetti
Grated Parmesan cheese, optional

Steps:

  • In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS



Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs image

Roasted Tomato Pasta with Basil and Toasted Garlic Breadcrumbs. This quick, easy, and flavorful spaghettini is tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs! A delicious summer meal.

Provided by Laura / A Beautiful Plate

Categories     Pastas, Risottos, and Grains

Time 40m

Number Of Ingredients 15

2½ lbs small heirloom tomatoes or large cherry tomatoes
2 tablespoons extra virgin olive oil
6 large cloves of garlic (smashed)
kosher salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1 medium shallot (finely chopped)
½ cup panko breadcrumbs
1 garlic clove (finely chopped)
kosher salt
freshly ground black pepper
¾ lb (12 oz) dried spaghettini pasta (otherwise known as 'thin spaghetti)
extra virgin olive oil
2 ounces fresh basil leaves (sliced into ribbons, plus more for garnishing)
grated parmigiano-reggiano cheese (for serving)

Steps:

  • Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
  • Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
  • Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
  • Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
  • Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 53 g, Protein 11 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 440 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 16 g

GARDEN SPAGHETTI



Garden Spaghetti image

I got this recipe a few years ago, but I cannot recall where. But it's a great light dinner dish for those hot summer nights when you don't feel like cooking or on those evenings when all you want is a refreshing and light meal. But we also have this year-round, and sometimes serving it warm with a bit of diced roasted chicken or proscuitto ham for a more substantial meal.

Provided by Northwestgal

Categories     Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 15

1 lb spaghetti or 1 lb fettuccine
2 tomatoes, diced
1 green pepper, seeded and diced
1 red pepper, seeded and diced
2 zucchini, diced
3 celery ribs, cut in 1/4 inch slices
2 carrots, cut in 1/4 inch slices
6 ounces sliced black olives, drained
1/4 cup olive oil
3 tablespoons parmesan cheese
2 teaspoons minced garlic
1 teaspoon basil
salt and pepper
shredded mozzarella cheese
1 1/2 cups cooked chicken, chopped (optional)

Steps:

  • In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp. Set noodles aside in a colander to allow water to drain.
  • Lightly steam all of the vegetables just until they are starting to become tender. Remove them from the heat and let them cool a bit. Place all vegetables in a medium bowl and toss lightly.
  • In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper. Mix well.
  • Add the oil mixture to the vegetables and toss gently until vegetables are well coated with the oil mixture.
  • To serve, place pasta on each individual plate, and top with the vegetables. Sprinkle the top with shredded mozzarella. Serve either slightly warm, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.

Nutrition Facts : Calories 535.8, Fat 17.2, SaturatedFat 2.9, Cholesterol 2.6, Sodium 348.2, Carbohydrate 80.7, Fiber 7.4, Sugar 8.9, Protein 15.6

DREAMY SPAGHETTI CASSEROLE



Dreamy Spaghetti Casserole image

Tasty casserole, different way to fix the same old spaghetti. Serve with garlic bread and salad and dinner is served. Cook time does not include chilling time.

Provided by LAURIE

Categories     Spaghetti

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 (7 ounce) package spaghetti, cooked and drained
1 lb ground beef
1/2 cup sour cream
2 tablespoons melted butter
2 (8 ounce) cans tomato sauce
1 cup cottage cheese
1 (3 ounce) package cream cheese, softened
1/3 cup chopped onion
1/4 cup chopped green pepper
2 cloved garlic, minced

Steps:

  • Brown ground beef with onion, green pepper and garlic.
  • Drain and add tomato sauce.
  • In 2 qt casserole, spread 1/2 of the spaghetti.
  • Mix together the sour cream, cream cheese and cottage cheese.
  • Cover the spaghetti layer with the cheese mixture.
  • Top with remaining spaghetti.
  • Drizzle melted butter over all.
  • Cover with the hamburger sauce mixture.
  • Chill for at least 1 hour.
  • Remove from refrigerator at least 20 minutes before baking.
  • Bake at 350 for 45 minutes.

DREAMY GARDEN SPAGHETTINI



Dreamy Garden Spaghettini image

When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.

Yield Makes 4 servings

Number Of Ingredients 11

8 ripe plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon sugar
Freshly ground black pepper, to taste
1/4 cup loosely packed whole, small flat-leaf parsley leaves
1 tablespoon drained tiny capers
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
12 ounces dried spaghettini
1/4 pound snow peas, blanched
1 bunch arugula, rinsed and patted dry (for garnish)

Steps:

  • 1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
  • 2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
  • 3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
  • 4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

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