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Archive for the ‘Spaghetti’ Category

Serves 4

  • 4 boneless chicken breast halves
  • 2 cups Pasta Sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp. Grated Parmesan cheese
  • 4 cups hot cooked spaghetti
  1. Place chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
  2. Bake at 400°F. for 25 min. or until done. Serve with spaghetti.
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Serves 6

  • 1 lb spaghetti
  • 3/4 tsp garlic-herb seasoning
  • 3/4 tsp lemon pepper seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp garlic salt
  • 1/3 cup olive oil
  • 3 tbsp unsalted butter
  • 1/4 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 lb medium shrimp, shelled and cleaned
  • 3/4 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  1. Cook spaghetti following package directions.  Reserve 1/4 cup of the cooking water and drain.  Return pasta to pot. 
  2. While spaghetti is cooking, mix garlic-herb seasoning, lemon pepper, black pepper, paprika, Italian seasoning and garlic salt in small bowl.  Set aside. 
  3. In a large skillet, heat oil and butter over medium heat.  Add onion and garlic and cook for 3 minutes, stirring occasionally.  Add shrimp and seasoning and stir to coat.  Increase heat to medium high and cook for about 4 minutes, turning shrimp halfway through cooking. 
  4. In pasta pot, mix together drained pasta, shrimp, and all liquid from the skillet.  Add 1/4 cup of the pasta water if more liquid is needed.  Stir in both kinds of cheese and serve immediately. 

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Serves 4

  •  1/4 cup olive oil
  • 1 jar (16 oz) pasta sauce
  • 8 oz spaghetti
  • 1/4 cup grated Parmesan cheese

For the meatballs:

  • 1 lb ground beef
  • 1 tbsp bread crumbs
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 egg, beaten
  1. For meatballs, in a large bowl, combine beef, bread crumbs, parsley, oregano, pepper, garlic, onion and egg.  Form beef mixture into 1 inch meatballs.  Place in a single layer on a plate; cover withs plastic wrap.  Refrigerate for 30 minutes. 
  2. In a large skillet, heat oil over medium-high heat; add meatballs.  Cook until lightly browned, about 3 minutes; drain oil. 
  3. Add pasta sauce to meatballs; reduce heat to low.  Cook meatballs for about 25 minutes.  Meanwhile, cook pasta according to package directions. 
  4. Drain pasta; place in a serving bowl.  Spoon meatballs and sauce over top.  Sprinkle with Parmesan. 

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Serves 4

  • 1 lb spaghetti, uncooked (or linguine)
  • 3 medium zucchini, sliced into 1/2″ thick pieces
  • 1 tsp vegetable oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 1 (12 oz) jar bottled roasted red peppers, drained (liquids reserved) and diced
  • 12 black olives, pitted and sliced
  • 1/2 tsp red pepper, crushed
  • salt, to taste
  • fresh ground pepper, to taste
  • 1/4 cup crumbled feta cheese
  1. Prepare the pasta according to package directions.  Drain and set aside.  The pasta can be served warm or at room temperature. 
  2. Preheat oven to 500°F.  Spray 2 large cookie sheets with vegetable oil cooking spray. 
  3. Lay the zucchini on the baking sheets in a single layer and spray lightly with cooking spray.  Roast for 8-10 minutes or until tender.  Transfer to a mixing bowl. 
  4. In a medium, non-skillet, heat the vegetable oil over medium heat.  Add the onion and garlic and sauté for about 5 minutes or until lightly browned and softened. 
  5. Add the onions and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and drained pasta.  If the pasta seems dry, add the reserved pepper juice.  Season with salt and pepper and sprinkle with feta cheese.

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Serves 4

  • 2 tbsp cornstarch
  • 1 can (14.5 oz) chicken broth
  • 2 cloves garlic, minced
  • 3 tbsp chopped fresh parsley or 1 tbsp dried parsley flakes
  • 2 tbsp lemon juice
  • 1/8 tsp ground red pepper
  • 1 lb medium shrimp, shelled and deveined
  • 4 cups hot cooked thin spaghetti, cooked without salt
  1. Mix cornstarch, broth, garlic, parsley, lemon juice and pepper in saucepan.  Heat to a boil.  Cook until mixture boils and thickens, stirring. 
  2. Add shrimp.  Cook 5 minutes or until done.  Toss with spaghetti. 

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Makes 2 servings

  • 4 oz (1/4 of 16 oz pkg) spaghetti, uncooked
  • 1/4 cup Zesty Italian dressing
  • 2 cloves garlic, minced
  • 1/2 lb boneless skinless chicken breasts, cut into strips
  • 2 cups broccoli florets
  • 1/2 cup tomato chunks
  • 1/2 cup shredded mozzarella cheese, divided
  • 4 tsp grated Parmesan cheese
  1. Cook pasta as directed on package. 
  2. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat.  Add chicken and broccoli.  Cook and stir 5-7 minutes or until chicken is cooked through. 
  3. Add tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly.  Cook until heated through.  Spoon over pasta; toss.  Sprinkle with remaining mozzarella cheese and the Parmesan cheese. 

Jazz it up: For a lemon zing, add 1 tsp lemon pepper seasoning as you cook and stir the chicken and broccoli. 

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Makes 4 servings

  • 1 lb ground beef
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1 egg
  • 2 oz mozzarella cheese cut into 12 (1/2 inch) cubes
  • 1 jar (1 lb 10 oz) old style pasta sauce
  • 8 oz spaghetti, cooked and drained
  1. In a medium bowl, combine ground beef, bread crumbs and egg; shape into 12 meatballs.  Press 1 cheese cube into each meatball, enclosing completely.
  2. In 3-quart saucepan, bring pasta sauce to a boil over medium-high heat.  Gently stir in uncooked meatballs. 
  3. Reduce heat to low and simmer covered, stirring occasionally for 20 minutes or until meatballs are done.  Serve over hot spaghetti.

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