50 SHADES OF SPAGHETTI

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If your house is like mine pasta, especially spaghetti, is a staple that we always have on hand and we are always looking to dress up. Don’t get me wrong, my turkey meatballs and red sauce are yummy good; however, it’s always good to add a little zing to one’s life.

Here are some recipes, thanks to the folks at Better Homes and Gardens, that are sure to spice things up a bit!

SPAGHETTI AND SPICY TURKEY MEATBALLS

PREP: 30 Minutes

BAKE: 20 Minutes

SERVINGS: 8

OVEN: 375

INGREDIENTS:

2          egg whites, lightly beaten

2          tablespoons olive oil

1          tablespoon milk

2          teaspoons chili powder

2          pounds uncooked ground turkey breast or ground turkey

1/3       cup finely chopped onion

1/4       cup fine dry bread crumbs

2          jalapeno peppers, seeded and minced*

1          tablespoon chopped fresh cilantro

1          14 to 16 ounce package dried multigrain, whole wheat, or regular spaghetti

2          3 ounce packages cream cheese

2          cups milk

4          ounces Gouda cheese, shredded fresh cilantro

1. Heat oven to 375 degrees Fahrenheit. In bowl stir together egg whites, oil, milk, chili powder, 1 teaspoon of black pepper, and ½ teaspoon of salt.

2. In large bowl combine turkey, onion, bread crumbs, jalapenos, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1 ½ inch balls. Place on foil-lined 15x10x1 inch baking pan. Bake 20 minutes or until no longer pink (170 degrees Fahrenheit).

3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

4. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.

5. Serve spaghetti with meatballs, cheese, and cilantro.

* When working with hot peppers, wear plastic gloves. If peppers touch bare skin, wash immediately with soap and water.

EACH SERVING: 507 calories, 18 g fat (8 g saturated fat), 115 mg cholesterol, 247 mg sodium, 41 g carbohydrates, 4 g fiber, 46 g protein.

SPAGHETTI-CORN RELISH SALD

START to FINISH: 30 Minutes!

SERVINGS: 8

Note: You can make and refrigerate this pasta salad up to 24 hours before serving time.

INGREDIENTS:

1          14 to 16 ounce package, dried multigrain, whole wheat, or regular spaghetti

4          fresh ears of sweet corn, husks and silks removed, or 2 cups frozen whole kernel corn

1          small cucumber, seeded and chopped

1          small summer squash, chopped

1          small red onion, finely chopped

1          stalk celery, thinly sliced

1          large red sweet pepper, chopped

½         cup cider vinegar

1/3       cup olive oil

1          tablespoon sugar

½         teaspoon dry mustard

½         teaspoon celery seeds

1. Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add sweet corn during the last 3 minutes of pasta cooking time. Use tongs to transfer ears of corn to cutting board. (If using frozen corn, drain with pasta.) Drain spaghetti, rinse in cold water and drain well.

2. Cool corn until easy to handle. Hold corn upright. With fingers away from knife blade and cutting down the length of the corn cob, cut off corn in planks.

3. In large serving bowl combine cooled drained spaghetti, cucumber, squash, onion, celery, and sweet pepper.

4. In jar combine vinegar, oil, sugar, dry mustard, celery seeds, and ½ teaspoon salt. Cover; shake well to combine and dissolve sugar. Pour over spaghetti mixture; toss to coat. Gently fold in corn planks. Serve immediately or cover and refrigerate for up to 24 hours.

EACH SERVING: 320 calories, 11 g fat (1 g saturated fat), 0 mg cholesterol, 181 mg sodium, 47 g carbohydrates, 6 g fiber, 11 g protein.

SHRIMP, CHICKPEA, AND FETA CHEESE NESTS

START to FINISH: 30 Minutes!

SERVINGS: 8

INGREDIENTS:

1          14 to 16 ounce package, dried multigrain, whole wheat, or regular spaghetti

2          15 to 16 ounce cans chickpeas (garbanzo beans), rinsed and drained

1          16 ounce bag frozen peeled, cooked shrimp with tails, thawed

3          roma tomatoes, seeded and chopped

4          ounces feta cheese, crumbled (1 cup)

2          tablespoons chopped fresh mint

1          teaspoon finely shredded lemon peel

1          tablespoon dried oregano, crushed

            Lemon wedges

            Green olives (optional)

            Olive oil

1. Cook spaghetti, with 1 tablespoon salt added to water; according to package directions. Add drained chickpeas and shrimp during the last 1 minute of pasta cooking time. Drain.

2. Return pasta mixture to pan. Stir in tomatoes, cheese, mint, lemon peel, lemon juice oregano, and ¼ teaspoon each salt and black pepper.

3. Serve with lemon wedges and green olives. Drizzle with olive oil.

EACH SERVING: 696 calories, 14 g fat (3 g saturated fat), 123 mg cholesterol, 408 mg sodium, 102 g carbohydrates, 23 g fiber, 44 g protein.

MAC & CHEESE SPAGHETTI

START to FINISH: 30 Minutes!

SERVINGS: 6 to 8

OVEN: 425

INGREDIENTS:

1 ½     cups coarse white bread crumbs

2          tablespoons grated Parmesan cheese

1          tablespoon butter, melted

1          14 to 16 ounce package, dried multigrain, whole wheat, or regular spaghetti

1          10 ounce package frozen peas (2 cups) or 2 cups fresh broccoli florets

2          tablespoons butter, melted

1          teaspoon Dijon-style mustard

8          ounces sharp cheddar cheese, finely shredded (2 cups)

4          ounces American cheese, shredded (1 cup)

Shredded thinly sliced prosciutto or cooked ham (optional)

1. Heat oven to 425 degrees Fahrenheit. In 15x10x1 inch baking pan combine crumbs, Parmesan cheese, and the 1 tablespoon butter. Bake 5 minutes; remove from oven, stir, set aside.

2. Meanwhile, in Dutch oven cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add peas during last 3 minutes of pasta cooking time. Reserve 2 cups pasta cooking water; set aside. Drain pasta and peas; keep warm.

3. Return 1 cup reserved pasta water to Dutch oven. Bring to boil. Add the 2 tablespoons butter and mustard. Add cheeses, a bit at a time, stirring after each addition until melted. Stir in more pasta water if needed. Add spaghetti mixture; toss. Sprinkle servings with crumb mixture and prosciutto/ham.

EACH SERVING: 456 calories, 20 g fat (12 g saturated fat), 56 mg cholesterol, 561 mg sodium, 47 g carbohydrates, 6 g fiber, 23 g protein.

SPAGHETTI WITH TWO-TOMATO TOSS

START to FINISH: 35 Minutes!

SERVINGS: 8

Note: Gluten-free corn or cornmeal pasta contributes texture and appetizing color. With all gluten-free pastas, it is important to follow package cooking directions exactly.

INGREDIENTS:

½         7 to 8 ounce jar oil-packed dried tomatoes

4          cloves garlic, minced

2          pints red and/or yellow cherry or grape tomatoes

1          teaspoon cracked black pepper or ½ to 1 teaspoon crushed red pepper

½         teaspoon salt

1          14 to 16 ounce package dried corn, multigrain, whole wheat, or regular spaghetti

4          ounce bite-size fresh mozzarella cheese balls (bocconcini), halved

½         cup chopped Italian (flat-leaf) parsley or fresh basil

1. For sauce, drain dried tomatoes, reserving 1 tablespoon oil. Halve large tomatoes. In 12-inch skillet cook garlic in oil from tomatoes over medium heat until tender, about 1 minute. Add cherry and oil-packed tomatoes. Cook, stirring, until fresh tomato skins blister, about 8 to 10 minutes. Season with pepper and salt.

2. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Reserve 1 cup pasta cooking water. Drain pasta

3. Toss spaghetti with tomato mixture in skillet, adding enough cooking water to thin sauce. Serve immediately with fresh mozzarella balls and parsley.

EACH SERVING: 264 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 229 mg sodium, 47 g carbohydrates, 7 g fiber, 8 g protein.

SPAGHETTI WITH ITALIAN SAUSAGE AND SPINACH

START to FINISH: 35 Minutes!

SERVINGS: 8

Note: Sweet peppers and onions balance the spiciness of this Italian-inspired dish.

INGREDIENTS:

1          19 to 20 ounce package uncooked mild or hot Italian sausage links, cut in 1-inch pieces

2          medium yellow or green sweet peppers, cut in bite-size strips

1          small sweet onion, cut in wedges

1          14 to 16 ounce package, dried multigrain, whole wheat, or regular spaghetti

1          teaspoon crushed red pepper

¼          teaspoon salt

½         cup chicken broth

6          cups packaged fresh baby spinach

2 to 3   ounces Asiago cheese, shaved

Crushed red pepper (optional)

1. In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.

2. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.

3. Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water. Drain pasta; return to pan.

4. Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin. Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper.

EACH SERVING: 466 calories, 24 g fat (9 g saturated fat), 59 mg cholesterol, 745 mg sodium, 41 g carbohydrates, 5 g fiber, 21 g protein.

SPAGHETTI WITH FRESH PESTO

START to FINISH: 30 Minutes!

SERVING: 6 to 8

INGREDIENTS:

1          14 to 16 ounce package, dried multigrain, whole wheat, or regular spaghetti

12        ounces green beans, trimmed

1          medium onion, chopped

2          cloves garlic, minced

1          tablespoon olive oil

1          cup packed fresh spinach

¾         cup packed fresh basil

½         cup toasted almonds

½         cup grated Parmesan cheese

1          teaspoon lemon-pepper seasoning

½         cup olive oil

3          hard-cooked eggs, chopped

            Fresh lemon juice

            Sliced green onions

            Toasted baguette slices (optional)

1. Cut one-third of the green beans in 2-inch pieces; set aside. Cook spaghetti, with 1 tablespoon salt added to water, according to package directions; add cut beans the last 5 minutes of cooking time. Reserve 1 ½ cups pasta cooking water. Drain pasta; keep warm.

2. For pesto, in skillet cook onion and garlic in 1 tablespoon oil until softened. Add whole beans. Cook, covered, 5 to 7 minutes or until tender, stirring occasionally.

3. In food processor add bean mixture, spinach, basil, almonds, cheese, and seasoning. Cover. Pulse to coarsely chop. With processor running, add ½ cup olive oil in thin stream until nearly smooth. Season with salt and pepper. Toss with spaghetti mixture, adding enough reserved pasta water to thin. Sprinkle with chopped eggs and green onions. Drizzle lemon juice. Serve with baguette slices.

EACH SERVING: 555 calories, 30 g fat (5 g saturated fat), 112 mg cholesterol, 419 mg sodium, 54 g carbohydrates, 8 g fiber, 21 g protein.

TRICKS OF THE TRADE!

USING PASTA WATER: Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.

SHAVING PARMESAN: To make Parmesan shavings, allow cheese to come to room temperature (about 30 minutes). Place one end of the cheese on a cutting board. Support the wedge or chunk with one hand. Using a sharp vegetable peeler, carefully shave cheese in downward strokes.

Recipes courtesy of Better Homes and Gardens

-Heather