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Spaghetti with Spinach

Spaghetti With Spinach

Not all spaghetti dishes truly belong to Italian cuisine. However, this spaghetti was indeed inspired to us by the “cucina italiana”. We could have used pecorino, but instead, we’ve settled for parmesan. Either way, this is not a vegetarian dish. Unless you use rennet-free cheese.

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Ingredients Needed for Spaghetti With Spinach

salt
7-8 ounces spaghetti
1 ounce of butter
2-3 garlic cloves, crushed
7-8 ounces cooked spinach
2-3 teaspoons olive oil
1 tablespoon water
1 cup heavy cream
salt
pepper
1 cup grated parmesan
2-3 tablespoons ground walnuts

How to Make Spaghetti With Spinach

  1. Fill a medium pot halfway with water, salt it and bring to a boil.
  2. Add the spaghetti, cover with the lid and boil for 10-12 minutes more, then remove from heat.
  3. Heat a pan over low heat, add the butter and melt it, then stir in the garlic.
  4. Add the spinach and stir it in.
  5. Drizzle with olive oil, add the water and heavy cream, and season with salt and pepper.
  6. Cook and stir for 5-6 minutes.
  7. Stir in the parmesan and add the cooked spaghetti. Stir in the ground walnuts and remove from heat.
Spaghetti with Beetroot and Basil Sauce

Spaghetti With Beetroot and Basil Sauce

Everyone knows that when cooking spaghetti, it’s the sauce that makes the difference. We cannot go wrong in this case, because we mixed the ever-aromatic basil with beetroot, lemon juice, and parmesan, then cooked everything in butter.

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Ingredients Needed for Spaghetti With Beetroot and Basil Sauce

salt
2 tablespoons olive oil
1 pound spaghetti
1-ounce basil
1½ tablespoon parmesan, grated
2 garlic cloves, crushed
2 teaspoons lemon juice
1 medium-sized beetroot, chopped
pepper
1 tablespoon butter

How to Make Spaghetti With Beetroot and Basil Sauce

  1. Fill a pot halfway with water, bring it to a boil, salt it, then add 1 tablespoon of olive oil and the spaghetti.
  2. Boil them for 10-12 minutes. Set aside.
  3. Add the fresh basil and the remaining tablespoon of olive oil to a blender. Blend.
  4. Keep adding 1 tablespoon of parmesan, the garlic, and lemon juice. Season with salt and blend some more. Set aside.
  5. Add the beetroot to the blender, season with salt and pepper, add the remaining parmesan and blend. Set aside.
  6. Melt the butter in a pan over low heat and add the cooked spaghetti.
  7. Mix the basil sauce and the blended beetroot in a bowl, then add them into the pan.
  8. Cook for 1-2 minutes and stir until even. Serve garnished with more grated parmesan.
Red Wine Spaghetti

Red Wine Spaghetti

Is this decadent pasta, or what? Just use one of your favorite dry red wines to cook the spaghetti and your palate will thank you. Although the pasta wonderfully soaks up the wine flavor, this should not prevent you from further spiking the overall taste with chili flakes, oregano, and tomato sauce.

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Ingredients Needed for Red Wine Spaghetti

2 cups of water
1 cup red wine
8 ounces of spaghetti
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon chili flakes
1 teaspoon dried oregano
salt
½ cup tomato sauce

How to Make Red Wine Spaghetti

  1. Add the water and red wine to a cooking pot over low heat. Bring to a boil.
  2. Add the spaghetti. Boil for 10 minutes. Set aside.
  3. Heat the olive oil in a skillet over low heat and add the garlic. Stir in. Add the chili flakes and dried oregano and stir them in, too.
  4. Add the wine-cooked pasta and tomato sauce and season with salt. Cook and stir for up to 2 minutes.
Cheesy Ground Beef Spaghetti

Cheesy Ground Beef Spaghetti

Making your pasta extra cheesy is always a good idea. Use mozzarella balls and a hefty dose of grated parmesan for this spaghetti dish. Enhancing them with meat is another good idea. So, toss some savory pan-cooked ground beef, too. A creamy and meaty whole meal dish for the cold weather out there.

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Ingredients Needed for Cheesy Ground Beef Spaghetti

2 tablespoons of olive oil
2 garlic cloves, crushed
1 medium onion, minced
1 pound ground beef
salt
pepper
¼ cup tomato paste
½ cup heavy cream
10 ounces of spaghetti, cooked (1 package)
1 egg, whisked
4 ounces of mozzarella balls
1 cup parmesan, grated

How to Make Cheesy Ground Beef Spaghetti

  1. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the garlic and onion. Cook and stir until tender.
  2. Add the ground beef and turn the heat to medium. Break it into smaller pieces. Cook and occasionally stir until it starts browning.
  3. Season with salt and pepper. Cook and occasionally stir for 15 minutes.
  4. Add the tomato paste and heavy cream and stir them in. Remove from heat.
  5. Heat the remaining tablespoon of olive oil in a saucepan over low heat. Add the cooked spaghetti and the whisked egg. Mix them in.
  6. Add the mozzarella balls and 3/4 cup grated parmesan. Mix them in. Add the cooked beef. Cook and stir for 5 minutes.
  7. Sprinkle the remaining parmesan on top and bake for 15 minutes at 360⁰F/180⁰C.
Tomato and Arugula Spaghetti Salad

Tomato and Arugula Spaghetti Salad

We’ll never say ‘no’ to some delicious spaghetti, especially when mixed with a refreshing salad. So, give the rich, ‘al dente’ textured pasta a refreshing boost by tossing juicy tomatoes, arugula, and savory basil. The pasta will also benefit from the balsamic vinegar’s sour touch and oregano-flavor.

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Ingredients Needed for Tomato and Arugula Spaghetti Salad

12 ounces of spaghetti
1 ounce fresh basil, chopped
3 medium tomatoes, cubed
4 ounces of arugula
1 teaspoon balsamic vinegar
salt
pepper
1 teaspoon dried oregano
1 teaspoon olive oil

How to Make Tomato and Arugula Spaghetti Salad

  1. Fill a cooking pot halfway with water and bring it to a boil. Add the spaghetti and boil for 8-9 minutes. Remove from heat.
  2. Add the fresh basil, tomatoes, arugula, balsamic vinegar, dried oregano, and olive oil to a medium bowl. Season with salt and pepper and mix all using a fork.
  3. Add the spaghetti and the salad to a bigger bowl. Mix them using two spatulas.
  4. Serve them topped with some grated cheese.
Ratatouille Spaghetti

Ratatouille Spaghetti

This ratatouille spaghetti is everything your heart desires on a cold winter day. It’s comforting, yet healthy and nutritious thanks to all of the wonderful vegetables we used like bell peppers, eggplant, zucchini, and tomatoes. If you care for a vegan dish, remove the parmesan.

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Ingredients Needed for Ratatouille Spaghetti

3 tablespoons of olive oil
2 garlic cloves, diced
1 onion, diced
1 tablespoon fresh thyme leaves
1 yellow bell pepper, diced
1 red bell pepper, diced
½ eggplant, diced
1 small zucchini, diced
salt
2 bay leaves
⅔ cup tomato sauce
fresh parsley, chopped
5 cherry tomatoes, halved
5 ounces of whole wheat spaghetti
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard
2 ounces of parmesan, for serving

How to Make Ratatouille Spaghetti

  1. Heat 1 tablespoon of olive oil in a skillet and cook the garlic for 30 seconds.
  2. Add the onion and thyme. Stir and cook until the onion softens.
  3. Add the bell pepper, stir and cover the skillet. Cook until they soften, then add the eggplant, zucchini, and season with salt.
  4. Add the bay leaves and tomato sauce. Stir, cover with a lid and simmer for 15 minutes.
  5. When the time’s up, add the fresh parsley and cherry tomatoes. Stir, cook for a few more minutes, then set aside.
  6. Bring a large pot with water to a boil. Add salt. Cook the whole wheat spaghetti for 10-12 minutes. Strain the cooked pasta, but keep some of the water they were cooked into.
  7. Add the cooked spaghetti in the remaining salt water, add olive oil, sherry vinegar, and wholegrain mustard. Stir well.
  8. Serve the whole grain spaghetti with ratatouille veggie sauce. Top with grated parmesan.
Tuna Spaghetti

Tuna Spaghetti

This tuna spaghetti is a perfect meal for the whole family. For a healthier version, we used whole wheat pasta, so you can also eat it while following the Montignac diet. It’s tasty and nourishing.

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Ingredients Needed for Tuna Spaghetti

7 ounces of whole wheat spaghetti
salt
2 tablespoons of lemon juice
1 teaspoon lemon zest, grated
2 tablespoons of olive oil
7 ounces of canned tuna
pepper
3 tablespoons of fresh dill, chopped

How to Make Tuna Spaghetti

  1. Fill a large pot with water. Place it on your stove and bring the water to a boil. Add salt, lemon juice, and grataed lemon zest.
  2. Add the whole wheat spaghetti to the boiling water and cook for 12-14 minutes. When ready, drain the pasta.
  3. Heat the olive oil into a skillet and add the cooked spaghetti and the canned tuna in oil. Season with salt and pepper.
  4. Add the fresh dill and stir for 2-3 minutes. Remove from the heat and serve.
Spaghetti and Spinach Cake

Spaghetti and Spinach Cake

Mess with the minds of your guests by telling them they will be serving cake for dinner! They may be intrigued at first, but when they taste the cake, they will surely be pleased. This is not your usual cake, it has spaghetti as its main ingredient, tucked in melted Cheddar cheese, and flavored with chili, sage, and brie.

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Ingredients Needed for Spaghetti and Spinach Cake

7 ounces of spaghetti
3 eggs, whisked
1 cup heavy cream
pepper
1 cup cheddar, shredded
3 ounces of baby spinach
1 red chili, thinly sliced
5 sun-dried tomatoes
egg wash
3 leaves sage
1 ounce brie

How to Make Spaghetti and Spinach Cake

  1. Heat a saucepan over medium heat and fill it halfway with water. Cook the spaghetti according to the instructions on the package.
  2. Add the whisked eggs in a large bowl and pour the heavy cream.
  3. Season with pepper and add the shredded Cheddar, baby spinach, chili, and sun-dried tomatoes. Mix with a tablespoon.
  4. Add the spaghetti and give it a good stir.
  5. Preheat the oven to 360 degrees F/180 degrees C.
  6. Use a brush and evenly spread some egg wash on the bottom of a round baking tray, approximately 10 inches (25 cm) in diameter.
  7. If you don’t know how to make egg wash, here is a quick recipe.
  8. Lay the spaghetti and egg mixture in the tray.
  9. Slide the tray into the oven for the next 50 minutes.
  10. If you plan on adding sage and brie, take the tray out about 40 minutes from the start, and slide it for 10 more minutes.
Chicken, Tomato and Spinach Spaghetti

Chicken, Tomato and Spinach Spaghetti

Today we were in the mood for pasta, and since we’ve had no recipe in mind, we’ve decided to go by the instinct. We’ve used some chicken, tomatoes (both cherry or sun-dried), spinach, and spiced everything up with chili, garlic, and basil. It turned out great, and we’re glad to share the recipe with you.

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Ingredients Needed for Chicken, Tomato and Spinach Spaghetti

salt
5 ounces of whole wheat spaghetti
2 tablespoons of olive oil
7 ounces of chicken breast
2 garlic cloves
6 cherry tomatoes
4 sun-dried tomatoes
½ teaspoon chili flakes
½ teaspoon dried basil
¼ cup tomato sauce
1 ounce baby spinach

How to Make Chicken, Tomato and Spinach Spaghetti

  1. Heat a saucepan over medium heat and fill it halfway with water.
  2. Add a pinch of salt and cook the spaghetti according to the instructions on the package.
  3. Next, heat the olive oil in a skillet over medium heat. Add the chicken and garlic.
  4. When the meat is seared on all sides add the sun-dried and cherry tomatoes.
  5. Cook for 10 more minutes.
  6. Season with chili flakes and dried basil.
  7. Add the tomato sauce, spaghetti, and spinach. Cook and give it a good stir.
  8. Leave it on heat for 2 more minutes.
Spaghetti alla Vongole

Spaghetti Alla Vongole

Want to spoil yourself with a special dinner this weekend? What’s tastier than a special pasta recipe? These spaghetti alla vongole are one of the specialties of Italian cuisine, and with fresh ingredients and flavors like garlic, chili, wine, and parsley, we highly recommend them.

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Ingredients Needed for Spaghetti Alla Vongole

salt
5 ounces of spaghetti
1 teaspoon vegetable oil
2 garlic cloves, crushed
½ teaspoon chili flakes
10 ounces of clams
1 cup white wine
pepper
fresh parsley, chopped

How to Make Spaghetti Alla Vongole

  1. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add the spaghetti.
  2. Cook the spaghetti according to the instructions on the package.
  3. Heat the vegetable oil over medium heat. Add the garlic and chili flakes.
  4. Cook for 1-2 minutes and add the clams. Pour the white wine.
  5. Cover the clams with a lid and simmer them for 7 minutes.
  6. Remove the clams and add the spaghetti into the skillet.
  7. Season with salt, pepper, and add the clams once again.
  8. Cook on heat for 1 more minute. Serve with some chopped parsley on top!
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