HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK
Yes, you can make one-pot pasta outdoors! In this recipe, sun-dried tomato pesto and olive oil deliver loads of flavor and whole-wheat spaghetti and veggies provide plenty of fiber. So even though it's cooked on a grill, this garden-fresh sauce tastes like it simmered on the stovetop.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium heat.
- Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
- Combine the wine with 2 cups water in a large measuring cup or bowl.
- Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
- Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
- Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.
Nutrition Facts : Calories 460 calorie, Fat 14 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 10 grams, Protein 14 grams, Sugar 7 grams
HALFWAY HOMEMADE SPAGHETTI SAUCE
Time 20m
Number Of Ingredients 5
Steps:
- Cook ground beef and onion over medium heat until ground beef is cooked through and onion is clear and translucent. Add garlic, brown sugar and pasta sauce. Bring to a boil. Allow to boil for 5 minutes, letting flavors meld and sugar to dissolve. Serve over your favorite noodles.
MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE
This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!
Provided by Ashley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 8h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
- Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 18.8 g, Cholesterol 45.2 mg, Fat 14.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 4.7 g, Sodium 1025.1 mg, Sugar 13.4 g
SPAGHETTI WITH QUICK PESTO TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
- Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
- Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.
GRANDMA'S HOMEMADE SPAGHETTI SAUCE RECIPE
This traditional spaghetti sauce from scratch recipe is so simple and easy that you will never need another! It has been passed down through the generations in my family, and it is a real winner! We've always made it using fresh tomatoes, but you can also use canned.
Provided by Tara Ziegmont
Categories Gluten-free Main Course
Time 4h
Number Of Ingredients 14
Steps:
- Blend tomatoes, half of onions, celery, garlic, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on the chop setting.
- Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
- Remove bay leaves.
- Preserve as desired. Makes 2 to 3 quarts.
Nutrition Facts : Calories 74 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
HALFWAY HOMEMADE RAVIOLI
Take the credit for the home made ravioli without all the work of making the pasta sheets. (From "All over Italy" at e-rcps.com)
Provided by Sophaholic
Categories European
Time 25m
Yield 2-12 serving(s)
Number Of Ingredients 2
Steps:
- Make sure that you have a single sheet of dough.
- Place a teaspoonful of filling in the middle.
- Wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom.
- Make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli.
- You can also use the tines of a fork it the edge isn't holding.
- Continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale.
- These ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts.
- Set ample water to boil in a large pot.
- When the water is boiling, add a T or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time.
- These cooked quickly - about a minute (they float right to the top and become translucent).
- Lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry.
- You can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve.
Nutrition Facts : Calories 1117.4, Fat 5.8, SaturatedFat 1, Cholesterol 34.6, Sodium 2196.5, Carbohydrate 222.3, Fiber 6.9, Protein 37.6
THICK N' HEARTY SPAGHETTI SAUCE
This is based on a very simple family recipe, with my own twist - one even my mother prefers! It's cooked down to be extra thick, and excellent for cold winters.
Provided by FalaRedwing
Categories Sauces
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot (I use cast iron), quickly and thoroughly brown the ground beef.
- Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil.
- Add tomatoes, sauce, and paste; stir together.
- Cook on med-high for 5-10 minutes, then reduce heat to med-low.
- Allow to simmer covered about one hour, stirring occasionally.
- Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar).
- Cook covered on med-low for 2 hours.
- Add more seasoning to taste.
- Cook covered on med-low for another 30 minutes-1 hour.
- At this point, the sauce should be thick, cooked down about halfway.
- Serve with your favorite pasta or on slices of bread with parmesan or cheddar.
Nutrition Facts : Calories 383.4, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1468, Carbohydrate 31.6, Fiber 6.3, Sugar 20.5, Protein 28.1
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
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