I'm sorry the formatting of this post is a little rough. I have been attempting to fix it for about 2 hours and have admitted defeat. The most important thing is to get the information out to you! Enjoy.
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
