SPAGHETTI WITH GARLIC AND BASIL
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g
BASIL SPAGHETTI SAUCE
My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.-Marlane Jones, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield about 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Nutrition Facts :
SPAGHETTI WITH GREEN SAUCE
This fresh green pasta sauce made with cilantro and green peppers is made with on-hand ingredients.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.
- Drain spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.
- Bake 10 min. or until spaghetti mixture is heated through and mozzarella is melted.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 14 g
GARLIC BASIL SPAGHETTI SAUCE
My homemade sauce is packed with fresh tomatoes and assorted seasonings. Folks who sample it never seem to miss the meat.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Serve over spaghetti.
Nutrition Facts :
GREEN TOMATO PASTA SAUCE
Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.
Provided by 2hot2handle
Categories Low Cholesterol
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
- In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
- Serve over hot cooked pasta and top with freshly grated Parmesan.
SECRET GREEN SAUCE SPAGHETTI
Sneak some extra green veg into pesto-based pasta sauce
Provided by Cassie Best
Categories Pasta
Time 17m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
- Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Nutrition Facts : Calories 549 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
RICH BASIL PASTA SAUCE
The ingredients are very simple but the flavor is very rich and deep. My mom told me to make a pasta sauce with some fresh basil she had on hand. I searched everywhere for something simple with simple ingredients and couldn't find anything so I created this. I used it with spaghetti but works will with any pasta. It's very good!! I like to mix the milk with whipped chive flavored cream cheese for extra kick.
Provided by silver282
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put garlic cloves and basil in food processor and process until smooth.
- Add olive oil and paramsean to the mixture and process until smooth.
- Set aside.
- Heat the butter onto a large pan or wok until melted.
- Mix in the basil mixture and stir over medium heat.
- Cook until garlic is clear and basil is soft for 4 minutes.
- Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.
SWEET BASIL SPAGHETTI SAUCE
This a simple, sweet basil spaghetti sauce. It is a family size version of Skip Tyndale's spaghetti sauce served at Brookwood Baptist Church in Shreveport, Louisiana. It is good with or without meat.
Provided by Sped Chef
Categories < 15 Mins
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small sauce pan. Bring to a boil. Reduce heat and simmer for 5 minutes. Serve over desired pasta.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
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