Spicy Crumb Spaghetti

Crispy, spicy Panko crumbs add awesome texture to this simple busy night pasta dish.

Ingredients:

4-5 oz spaghetti

2 tbsps olive oil + 1 tbsp olive oil

1-2 tsps minced garlic

2 tbsps Panko crumbs

1/2 cup cherry tomatoes

1 tsp spicy chili oil

1/4 cup parmesan cheese

salt to taste

red pepper flakes (optional)

1/2 cup reserved pasta water

 

Heat 2 tbsps olive oil in a skillet to medium heat then add the tomatoes and cook 6-7 minutes. After a couple of minutes pierce each tomato a time or two with a knife. Then reduce heat to low and add the garlic for 2-3 minutes. Sprinkle in the Panko and salt and let the crumbs toast 2 minutes. Remove the skillet from the heat. Boil the pasta, then reserve the pasta water and drain the rest. Toss the spaghetti with 1 tbsp olive oil, 1 tsp spicy chili oil, more salt if desired and some of the reserved pasta water until a nice consistency is achieved. Add some red pepper flakes if you like it hot! Stir in the parmesan. Now plate and finish with that crispy Panko and tomato topper!

Serves 1-2

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Baked Spaghetti Casserole

The perfect easy prep make ahead meal! Spaghetti noodles soaking up the flavour of the meat sauce and gooey melted cheese on top. Drooling! 

Ingredients:

5-6 cups meat sauce 

16 oz spaghetti

2 cups shredded mozzarella

some parmesan to top and serve

2 tbsps fresh chopped Italian parsley

Spray oil

Cook spaghetti and drain. Then toss with your sauce. I used my Pork Bolognese here. Find the recipe link at the end of this post if you're interested. Or use jar meat sauce if you're pressed for time. Spray a 13 X 9" baking dish with oil and dump in the spaghetti. Spread it out evenly and gently pat down. Cover the top with mozzarella and some parmesan cheese to taste.

Cover with foil and bake at 350°F for 20 minutes, then remove the foil and bake an additional 15-20 minutes. 

Let stand 5-10 minutes before sprinkling fresh parsley on top and cutting into serving pieces.

Makes 8 perfect pasta squares.

You can freeze the whole casserole for a later date. Just make sure you use a freezer to oven safe dish and add an extra 30 minutes to the baking time. Or do what I did here. Simply refrigerate the baked spaghetti, then when chilled cut into squares and place in a ziplock baggie. Remove individual portions as needed and zap them in the microwave until hot!

Here's the link for the Pork Bolognese recipe:

https://hotandcoldrunningmom.blogspot.com/2022/10/pork-bolognese.html

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Seasoned Shrimp Spaghetti

This seasoned shrimp spaghetti is super simple to make for a speedy weeknight supper! 

Ingredients:

300 g - 56/65 shrimp

1 tbsp olive oil

1 tbsp seafood seasoning (Gone Fishing, Old Bay, etc)

1 cup grape or cherry tomatoes

1 cup baby spinach leaves

1/2 cup frozen peas, thawed

1 tsp minced garlic

1/3 cup olive oil

2 tbsps lemon juice

salt and pepper to taste

12 oz spaghetti

additional olive oil

Toss the shrimp with 1 tbsp olive oil and your choice of seafood seasoning. Marinate for 30 minutes.

Start cooking the spaghetti.

Now heat 1/3 cup olive oil in a skillet and on medium heat toss the tomatoes, cooking about 4 minutes until they start to burst. You could puncture each tomato to help them along. Then add garlic for 1 minute. Add the peas and spinach and cook 2 minutes. Finally add the lemon juice, salt and pepper. Cover and keep warm .

In another skillet heat 1 tbsp olive oil and when there are about 4 minutes cooking time left for the spaghetti start the shrimp. Toss them in the hot oil and cook until they are pink.

Combine the veggies with the drained spaghetti. You may want to add more olive oil to the mix.

And serve topped with the beautifully seasoned shrimp.

Cooking time takes less than 30 minutes!

Serves 4

Homemade Spaghetti and Meatballs

Easy tomato sauce, big tasty meatballs and spaghetti ... what else do you need?

Ingredients:

8 oz spaghetti

Sauce:

1/2 cup chopped onion

1/2 cup chopped sweet pepper

1 tbsp olive oil

1 tbsp minced garlic

3 bay leaves

21 oz (640 ml) tomato sauce

1/4 cup tomato paste

1 tsp salt

1/2 tsp black pepper

2 pinches of sugar

Meatballs:

1 1/2 lbs ground beef or ground trio (beef, veal and pork)

1/3 cup Panko

1 egg

1 tbsp fresh chopped parsley

1/4 cup parmesan cheese

1 tsp salt

1/2 tsp black pepper

1/2 tsp rubbed fennel seed

1 tsp minced garlic

2 tbsps olive oil for cooking

Beginning with the meatballs, combine all the ingredients and form into 2" sized balls (a heaping tablespoon). Heat olive oil in pan and brown meatballs on all sides. Remove them to a plate but they will not be cooked through at this point.

For the sauce and using the same pan as the meatballs, add olive oil then cook the onions, sweet pepper, garlic and bay leaves until onions are lightly golden. Add the tomato sauce, paste, salt, pepper and sugar. Stir to mix then return the meatballs to the pan, spoon sauce over them and simmer on low, covered, for 15-20 minutes or until they are cooked through.

Cook the spaghetti and drain, then add to the sauce.

Stir to completely coat the pasta.

Don't forget to remove the bay leaves before serving!

Serves 4-6

Zesty Lemon Ricotta Spaghetti

One pot and less than 30 minutes to make this impressive but downright easy pasta dinner! You'll want to keep this recipe!

Ingredients:

1/2 lb (8 oz) spaghetti

1 cup creamy ricotta

4 cups packed baby spinach leaves

1/2 cup parmesan cheese

zest of 1 lemon

2 tbsps fresh lemon juice

1 tbsp olive oil

1 tsp minced garlic

1/2 tsp dry basil

1/2 tsp salt

1/4 tsp black pepper

red pepper flakes and parmesan to serve

In a bowl combine the ricotta, olive oil, parmesan, garlic, basil, lemon zest and juice, and salt and pepper.

Cook the pasta to al dente and when done reserve 1/2 cup cooking water before draining. After draining immediately add the spinach to the pasta and stir 1-2 minutes until the leaves turn a bright green.

Mix the ricotta sauce into the pot with about half of the reserved pasta water. Stir and add more water until smooth and the pasta is well coated. I did use the whole 1/2 cup of reserved water here.

Plate and serve with more black pepper, red pepper flakes and parmesan cheese.

Serves 4

Adapted from: theclevermeal.com

Roasted Fresh Garden Vegetable Spaghetti

Because this was made with veggies that came from my garden and because your garden is different than mine everytime we make it it's a little bit different depending on what's ready on any particular day. Experiment!

Today I used:

a handful of green beans, julienned
1/2 - 1 small onion, sliced
1 small zucchini, halved and sliced
1/2 red pepper, sliced
4-5 cloves garlic, finely chopped
5 plum tomatoes, quartered
2 beefsteak tomatoes, cut into wedges
3 tbsps olive oil
1 tsp sugar
1 tsp salt
1/2 tsp pepper

1 lb spaghetti
Reserve 1 cup pasta water
1/4 cup lemon juice
1/4 cup white wine
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp fennel seed
1/4 cup chopped spinach
1-2 tbsps fresh chopped basil

In a large bowl mix the veggies with olive oil, sugar, salt and pepper.

Spread out on a lined baking sheet and roast in a 400 F oven for 15 minutes.

Remove to a pot and mix with lemon juice, white wine, oregano, thyme, fennel seed, spinach and basil. Return to the warm oven ( turn it off now ) while the pasta cooks. Reserve some pasta water. Toss the roasted veggies with the pasta, adding pasta water only if needed, a little at a time.

And, of course, serve with lots of parmesan cheese.

Light Seafood and Pasta Stirfry

Yesterday was the 17th anniversary of our daughter's adoption.
We always acknowledge it as a special day and make a meal with her favourite foods,
spaghetti and seafood.
Happy Adoption Day!

12 oz spaghetti
1/4 cup reserved pasta water
2 tbsps olive oil
1 tbsp butter
3 cloves garlic, minced
6 oz raw mussel meat
1-2 tbsps red pepper, thinly chopped
4 oz defrosted frozen green and yellow beans
2 tbsps lemon juice
6 oz cooked shrimp
a few spinach leaves, chopped (10 or so)
1/4 tsp dried thyme
salt and pepper to taste
handful of arugula
fresh basil leaves
shaved cheese (I had cheddar, but parmesan would be better)
grated parmesan cheese

Cook spaghetti, reserve 1/4 cup pasta water, then drain and toss with a little olive oil. Set aside.
Using a very large skillet or wok-style frying pan heat olive oil and butter and lightly brown the minced garlic. Add mussel meat, red pepper and beans.  Cook 2-3 minutes and remove from heat. Stir in the lemon juice, shrimp, spinach, thyme, salt and pepper.

Return to heat and mix in the spaghetti, easily done using 2 large spoons.
Plate and garnish with arugula, basil and shaved cheese.

Serve with lots of grated parmesan cheese.
Serves 4

Baked Two Spaghetti Squash

Here's my attempt at eating healthier.  I first got the idea from @youthfulcooking on instagram who topped his rigatoni with spaghetti squash. Well I didn't want to give up all my white pasta right away so a half and half dish sounded like a good idea. I only used half of the spaghetti squash here because I hope to try something new with the other half soon.

Ingredients:

1/2 spaghetti squash
1/4 lb spaghetti
1/2 onion, sliced
1-2 cloves garlic, chopped
couple of mushrooms, sliced
1  1/4 cups tomato sauce
olive oil
1  1/2 cups shredded mozzarella
2 tbsps chopped fresh parsley
basil and oregano

Cut the squash in half and scrape out the seeds.

Wrap the extra one in plastic wrap and refrigerate. Or if you want to use it all just double the rest of the ingredients. Microwave for 10 minutes on high. No butter or oil.  Once cool enough to handle use a fork to shred the "spaghetti" away from the peel.  It comes away very easily.

Reserve the empty squash shell.
While you are waiting for the squash, cook the pasta.
And fry up the onion, garlic and mushrooms in a little olive oil until browned but still firm. You can sprinkle on some basil and oregano if you like.
Toss the two spaghettis together using two forks to pull the squash apart.

Mix in the tomato sauce and 1/2 cup mozzarella.
Spoon back into the squash shell.  I had so much filling that I had to also use a small baking dish sprayed with cooking oil. Top the spaghetti with the fried veggies

and the remaining cup of mozzarella.

Bake in a 350F oven for 20-30 minutes.

Broil the top a couple of minutes if you want it browner.
Sprinkle with parsley.

What do you think?

Pancetta and Peas Carbonara

Comfort food at its best.  Serve with a nice caesar salad.

12 slices pancetta, roughly chopped
1 cup frozen peas
1 clove garlic, minced
1 small onion, thinly sliced
1/4 cup butter
1/4 cup flour
4 cups milk
salt and pepper to taste
1/2 cup parmesan or asiago
2 tbsps olive oil
1 lb spaghetti

Add olive oil (or bacon drippings) to frying pan and lightly brown onion and garlic.  Then add pancetta and toss in the peas.  Remove from heat.

In a saucepan melt the butter and whisk in flour. Pour in the milk while whisking to keep the flour from becoming lumpy. Keep whisking on low to medium heat about 10 minutes until sauce thickens. Add the cheese and add salt and pepper.

Cook spaghetti as per package directions.

Reserve a few pieces of pancetta for garnish, then toss together the peas, pancetta, etc with the white sauce.

Mix some sauce with spaghetti, then plate and top with more sauce. Garnish with reserved pancetta and shredded parmesan or asiago cheese.

Serves 4

Spaghetti Carbonara "Olive Garden" Style

This is a lighter version of traditional carbonara because it uses bechamel (white) sauce in place of heavy cream.  But don't kid yourself.....this is still not a "skinny" meal.  Oh but it's so yummy!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups milk
1/2 tsp salt
1/8 tsp pepper
1/2 cup parmesan cheese
1/2 lb bacon, cut in squares
1/2 onion, chopped
6 mushrooms, sliced
2 tsp parsley
spaghetti for 4

Start by preparing the white sauce.  Melt the butter in a saucepan and whisk in the flour.

Pour in the milk while whisking to keep the flour from becoming lumpy. (Sorry no photo of this step because I would have needed a 3rd hand!)
Continue whisking about 10 minutes on medium heat until sauce thickens and coats a spoon.

Now you are ready to add the parmesan cheese.  Taste and add more salt and pepper if needed.
In a frying pan brown the bacon, then add to sauce.

In the same frying pan, using the bacon grease, brown the onion and mushrooms and set aside.

Now cook spaghetti as directed on package.  Keep sauce warm on low heat.
Drain spaghetti and toss with bechamel and bacon.
Top with onions and mushrooms and sprinkle with parsley.

Serves 4