Spaetzle In Herbed Tomato Cream Sauce Recipes

SPAETZLE IN HERBED TOMATO CREAM SAUCE

Spaetzle in Herbed Tomato Cream Sauce image

Looking for a creamy pasta side? Then check out this easy spaetzle- perfect for a German meal.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 teaspoon olive or vegetable oil
4 roma (plum) tomatoes, cut into fourths and sliced (2 cups)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 cup sour cream
2 tablespoons mayonnaise or salad dressing
1 package (12 ounces) frozen cooked spaetzle (4 cups)

Steps:

Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

HERBED SPAETZLE

Herbed Spaetzle image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt
3 cups all-purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and/or parsley
1 tablespoon whole-grain mustard (optional)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 tablespoons unsalted butter

Steps:

Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.

SPAETZLE IN HERBED TOMATO CREAM SAUCE

Spaetzle in Herbed Tomato Cream Sauce image

From the BettyCrocker.com website, for ZWT 6. You know, I've seen several Speatzle recipes and not one of them came with a sauce. I might try this after ZWR is over.

Provided by Studentchef

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon olives or 1 teaspoon vegetable oil
4 roma, tomatoes, cut into fourths and sliced (plum, 2 cups)
2 garlic cloves, finely chopped
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 cup sour cream
2 tablespoons mayonnaise or 2 tablespoons salad dressing
1 (12 ounce) package frozen cooked spaetzle noodles (4 cups)

Steps:

Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.

Nutrition Facts : Calories 63.1, Fat 5.6, SaturatedFat 2.2, Cholesterol 8.2, Sodium 66.3, Carbohydrate 3, Fiber 0.1, Sugar 0.5, Protein 0.7

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