SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
GIADIA'S PIZZA DE SPAGHETTI .. FROM LEFT OVER SPAGHETTI
This is the only recipe on the Food Network site by Giada and it uses left over spaghetti! A Spaghetti Pizza Pie! Whoopie it sounds pretty good. Wish I would have thought that up! But then at my house, there is never any spaghetti left over. This is for the ladies looking for Giadia's recipe and had seen it on T.V. Guess I will...
Provided by Nancy J. Patrykus
Categories Pizza
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, beat eggs, milk and Parmesan cheese Season with salt and pepper..Add leftover spaghetti and mix well.
- 2. In a large 10inch skillet, heat extra-virgin oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto a plate, add a little more oil to the pan and slide mixture back into skillet and cook for 6 minutes. Turn out onto serving platter,cut into wedges and serve warm. If you love spaghetti and pizza..you have the best of both worlds!
- 3. I will post a picture..as soon as I make this "PIE"
TORTA DI PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h8m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
- In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
- Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
- Invert the torta onto a platter. Cut into wedges and serve at room temperature.
LEFTOVER SPAGHETTI
I always have leftover spaghetti. This recipe is so delishious and simple you may not want to wait till you have left over spaghetti.
Provided by Denises
Categories Spaghetti
Time 21m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In a frying pan, Melt 2 tablespoons of butter or margarine.
- put spaghetti and sauce in pan; Fry, as if you were making hashbrowns, the bottom will get brown, and then flip.
- If you need to add more butter or margarine, go ahead and add it at any time. And it really doesn't matter how much Spaghetti and sauce you have leftover.
- Do not use oil in this recipe, it will not taste the same.
Nutrition Facts : Calories 101.8, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 81.8, Protein 0.1
PIZZA DI SPAGHETTI
This is from Giada De Laurentiis' show, Everyday Italian on FoodTV and is the absolutely perfect answer to leftover spaghetti.
Provided by Pierre Dance
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine eggs, milk, and Parmesan.
- season with salt and pepper. Add the Spaghetti, mix well.
- Heat a heavy 10 inch skillet over medium heat.
- Add Oil and bring to heat.
- Add the Spaghetti/egg mixture and spread evenly.
- Cook'til golden brown, about 8-9 minutes.
- Place a plate inverted on the top and turn pan over.
- Add a bit of oil to the pan, bring back to heat.
- Slide the pasta back into the pan.
- Brown the other side, 6-7 minutes.
- Turn out onto a serving platter.
- Cut into wedges and serve warm garnished with freshly grated Parmesan.
Nutrition Facts : Calories 328.2, Fat 20.5, SaturatedFat 5.1, Cholesterol 118, Sodium 233.3, Carbohydrate 23, Fiber 1.3, Sugar 1.5, Protein 12.5
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