Sarasotas Spinach And Onion Fried Spaghetti Recipes

MONTEREY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

SPAGHETTI WITH SPINACH, PEAS, AND HERBED RICOTTA

Steps:

• In a bowl, combine ricotta, lemon zest and juice, and basil; season with salt and pepper. Heat oil in a large skillet over medium. Add onion and garlic; cook, stirring, until softened, 6 to 8 minutes. Add spinach; season generously and cook, stirring, until just wilted, about 2 minutes.
• Meanwhile, cook pasta in a pot of salted boiling water 2 minutes less than per package instructions. Add peas; cook 1 minute more. Reserve 1 cup pasta water; drain. Add pasta, peas, and 3/4 cup ricotta mixture to skillet.
• Reduce heat to low and stir, adding enough reserved pasta water to create a silky sauce; season to taste. To serve, dollop pasta with remaining ricotta mixture, drizzle with more oil, and sprinkle with basil leaves.

CREAMY GARLIC AND ONION SPAGHETTI

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

SARASOTA'S SPINACH AND ONION FRIED SPAGHETTI

Steps:

• Pasta -- Now you can use leftover pasta which I do. If you make spaghetti one night - Add in a little extra and keep it in the fridge for a couple of days, pull it out and make this to serve along side another meal. Easy, inexpensive and just a nice change. I use spaghetti or a thin spaghetti, not a fan of angel hair for this dish. So either bring your leftover spaghetti or cooked spaghetti to ROOM temperature Make sure that the spaghetti is done and tender, not undercooked.
• Onions -- In a medium heavy non-stick saute pan (important for this dish), add the olive oil, onions, garlic and scallions and cook on medium heat for 3-4 minutes until tender. Stir in the spinach and cook another minute just to combine with the onions and garlic. Remove and add to the bowl with the pasta. Stir to combine.
• Egg Mixture -- In a small bowl, add the eggs, milk, cheese, red pepper, nutmeg, salt and pepper and mix well. Pour over the pasta and vegetable mixture.
• Spaghetti -- In that same pan you cooked the veggies inches Melt the butter and bring to medium heat, when butter is past the point of foaming and melted, add in the pasta and flatten into a big pancake. Press down well -- you really want to flatten it. I use my potato masher to flatten mine, but you use the palm of your hand, a can, or any spatula. Use what works best for you.
• Cook -- Medium heat until the bottom crust is golden brown. I just take a peak from the side using my spatula to check. Usually 5-10 minutes, depending on the size and type of pan.
• Flip. Just use a spatula, it will flip very easily - like a pancake. Cook side 2 until golden brown as well.
• Serve -- Once golden on both sides, remove to a serving plate and garnish with Parmesan or Romano cheese. Let set a minute or two and slice in wedges. Serve with anything you want. I happen to love a ham steak and a crisp salad for an easy dinner in no time.