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2015年02月13日

Crispy Spaghetti with Zucchini and Herbs

Zucchini, herbs, and a quick sauté create a delicious meal — the recipe here calls for freshly made pasta, but this recipe is also a great way to use up leftovers.

By Woman's Day Kitchen

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Nutritional Information


Calories334
Total Fat10g
Saturated Fat2g
Cholesterol6mg
Sodium242mg
Total Carbohydrate48g
Dietary Fiber4g
Sugars--
Protein12g
Calcium--
My Plate Inspired
crispy spaghetti with zucchini and herbs

Johnny Valiant

Serves: 4

Total Time: 30 min

Prep Time: 10 min

Ingredients
U.S. Metric Conversion chart

8 ounce(s) spaghetti
3 tablespoon(s) olive oil
1 small onion, finely chopped
Kosher salt and pepper
1 clove(s) (large) garlic, finely chopped
2 small (about 8 ounces) zucchini, grated
3/4 cup(s) chopped fresh-flat leaf parsley
1 ounce(s) (1/4 cup) grated Parmesan
Mixed green salad, for serving

Directions

Cook the spaghetti according to package directions.
Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.
Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.
Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.
  


Posted by ヘが at 12:46Comments(0)

2015年02月05日

Roasted Vegetable Pasta

Roast cauliflower florets, butternut squash and red peppers in garlic, sage and pepper before tossing with spinach and multigrain spaghetti for a heart-smart, autumn take on traditional pasta primavera.

By Woman's Day Kitchen

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Nutritional Information


Calories422
Total Fat9g
Saturated Fat1g
Cholesterol3mg
Sodium169mg
Total Carbohydrate71g
Dietary Fiber13g
Sugarsn/a
Protein19g
Calcium--

Anastasios Mentis

Serves: 6

Total Time: 1 hr

Prep Time: 20 min

Ingredients
U.S. Metric Conversion chart

4 cup(s) cauliflower florets (1 head)
4 cup(s) 1-in.-cubed butternut squash University network
1 red onion, coarsely chopped
2 medium red peppers, coarsely chopped
2 tablespoon(s) olive oil
1 tablespoon(s) each minced garlic and chopped fresh sage
1/4 teaspoon(s) pepper
1 box(es) (16 oz) multigrain spaghetti (we like Barilla Plus) dc gear motors
1 bag(s) (9 oz) baby spinach
1/4 cup(s) grated Parmesan

Directions

Adjust oven racks to divide oven into thirds. Heat oven to 450oF. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray.
Bring a large pot of lightly salted water to boil.
Toss cauliflower, squash, red onion and red peppers with oil,travel newslettergarlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.
Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.

  


Posted by ヘが at 11:53Comments(0)