Spaghetti Legs Food

QUICK AND EASY ONE-POT SPAGHETTI DINNER

Quick and Easy One-Pot Spaghetti Dinner image

Cleanup is a breeze with this easy, one-pot spaghetti dinner. The pasta cooks in the sauce, reducing the number of pans and utensils you'll need.

Provided by Diana Rattray

Categories Entree Lunch Dinner Pasta

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
3/4 pound ground beef
1 small onion
2 cloves garlic
1/8 teaspoon cayenne pepper
1 teaspoon dried basil (or 1 tablespoon fresh)
1/2 teaspoon dried oregano
2 cups water
1 1/2 cups marinara sauce (or your favorite commercial spaghetti sauce )
3 tablespoons tomato paste
12 ounces thin spaghetti (dry, uncooked, broken into thirds)
Kosher salt and ground black pepper (to taste)
1 cup grated Parmesan cheese

Steps:

Gather the ingredients.
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
Peel the onion and garlic. Chop the onion finely and mince the garlic.
Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
Taste the spaghetti and season with salt and pepper to taste.
Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
Enjoy!

Nutrition Facts : Calories 567 kcal, Carbohydrate 50 g, Cholesterol 96 mg, Fiber 5 g, Protein 43 g, SaturatedFat 8 g, Sodium 994 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 10 g

SPAGHETTI LEGS

Spaghetti Legs image

I made this up while needing a idea for chicken legs, and the kids wanting some pasta I just through this one pot dish together. To my amazement there was none left over! Could also be finished in a crock pot. To add a little zip I added some crushed red pepper! Kick it up!

Provided by Shawn C

Categories One Dish Meal

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

7 chicken legs
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/4 cup merlot
1 large onion, diced
2 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon oregano
salt and pepper
celery salt
3 carrots, peeled and diced
olive oil

Steps:

In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
Pour in tomatoes and sauce and add spices.
Reduce heat and simmer for minimum hour to 2 hours.
Serve over favorite pasta along side a large garden salad and garlic bread.
Top dish with freshly grated romano or parmesan cheese.

GARLICKY CRAB WITH PASTA

Garlicky Crab With Pasta image

This recipe calls for king crab legs but Dungeness also works really well. It's best to use frozen crab so that you can defrost it on your own schedule. Also, add in other stuff, such as sliced green onions or fresh basil leaves or even sliced jalapeno peppers if you like. This is a Chicago Tribune recipe.

Provided by Hey Jude

Categories Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2-2 lbs frozen king crab legs
1 lb spaghetti
1/4 cup butter
5 garlic cloves, minced
1/4 cup chopped fresh parsley

Steps:

heat a large stockpot of salted water to a boil over high heat; add crab legs; cover. Cook until crab is cooked through, 6 minutes; transfer crab to a colander but don't drain the water out of the pot, keep it boiling.
Add spaghetti to the crab water; cook according to package directions. Drain; keep warm. Meanwhile, crack crab legs into smaller, more manageable pieces.
Melt 3 T. of the butter in a large skillet or wok. Add garlic; cook, stirring, until garlic is slightly browned and aromatic, about 2 minutes. Add crab legs and parsley to skillet; toss to coat the shells and the meat with the hot butter and garlic. Transfer to a plate and set aside.
Melt remaining 1 T. butter in the skillet over medium heat. Add cooked pasta, tossing until well coated. Transfer pasta to a platter; top with reserved crab.

Nutrition Facts : Calories 696.7, Fat 15.9, SaturatedFat 7.8, Cholesterol 120.7, Sodium 1915.2, Carbohydrate 86.6, Fiber 3.9, Sugar 2.1, Protein 48.3

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