Spaghetti With Garlic Parmesan And Balsamic Vinegar Food

PARMESAN GARLIC SPAGHETTI

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste. Serve immediately, garnished with parsley, if desired.

CREAMY GARLIC AND ONION SPAGHETTI

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

SPAGHETTI WITH BACON

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. Add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil, and parsley to serve.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

SPAGHETTI WITH GARLIC, PARMESAN, AND BALSAMIC VINEGAR

Steps:

• Bring 4 quarts of water to a boil in a big pot.
• Process the garlic through a garlic press into a small bowl; stir in 1 teaspoon water.
• Heat the oil, diluted garlic, and 1 teaspoon salt in a small skillet on low heat.
• Cook very slowly until the garlic turns golden, about 3 minutes.
• Be careful not to brown the garlic or your sauce will be bitter; remove pan from heat.
• When the water boils, add 1 tablespoon salt and the pasta.
• Cook until al dente; drain, letting some of the cooking water cling to the noodles.
• Return the dripping noodles to the pot and toss with the oil mixture, cheese, and vinegar.
• Season with salt and pepper to taste; divide among 4 warmed pasta bowls; serve immediately.

BALSAMIC TOMATO-BASIL PASTA

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

PASTA WITH RAW TOMATO AND BALSAMIC SAUCE

Steps:

• Cook pasta to al dente, according to package directions. Drain and return pasta to pot.
• In a large bowl, dissolve brown sugar in the balsamic vinegar. Add the chopped tomatoes, olive oil, garlic, crushed red pepper, and salt.
• Add the drained cooked pasta to the bowl of sauce and mix to coat thoroughly, making sure that the tomatoes are evenly distributed.
• Tear the basil into pieces, add to the pasta mixture, toss and serve. If using, top each serving with the parmesan cheese.

PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.

SEARED LEMON CHICKEN WITH GARLIC, HONEY & BALSAMIC VINEGAR

Steps:

• Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes.
• Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan.
• Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice.
• Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.

ROASTED VEGETABLES WITH GARLIC AND PASTA

Steps:

• Preheat oven to 375 degrees.
• Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray.
• In a small bowl, blend 2 Tbsp balsamic vinegar, oil, garlic, salt, pepper and Italian seasonings. Pour the blended ingredients over the vegetables and toss until covered well.
• Roast in oven for 45 minutes, stirring twice.
• While roasting vegetables, cook pasta according to package directions. Drain well.
• Remove vegetables from oven and pour the remaining balsamic vinegar over the vegetables.
• In a large bowl, toss together cooked pasta, roasted vegetables, chicken, and chicken broth.
• Serve with crumbled feta cheese or grated Parmesan cheese over top.