SUMMER HERB SPAGHETTI WITH CRUMBLED BACON
Make and share this Summer Herb Spaghetti With Crumbled Bacon recipe from Food.com.
Provided by NELady
Categories Spaghetti
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling, salted water, cook the spaghetti according to package directions. Drain, reserving 1/2 cup pasta cooking water, and transfer to a large bowl.
- Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, 8 to 10 minutes; drain on paper towels. When cool enough to handle, crumble into large pieces.
- While the pasta and bacon are cooking, using a food processor or blender, puree 1/2 cup parsley, 1/2 cup basil, the olive oil, lemon juice and 2 tablespoons chives; season with salt and pepper.
- Add the herb oil, parmesan cheese and reserved 1/2 cup of pasta cooking water to the pasta and toss. Chop the remaining 1/2 cup parsley and 1/4 cup basil and add to the pasta along with the crumbled bacon and remaining 2 tablespoons of chives.
- Season with salt and pepper and toss.
Nutrition Facts : Calories 846.7, Fat 42.8, SaturatedFat 11.6, Cholesterol 41.8, Sodium 583.8, Carbohydrate 89, Fiber 4.6, Sugar 2.8, Protein 25.8
SPAGHETTINI WITH BACON, MUSHROOMS AND HERBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell
Nutrition Facts : Calories 716, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 61 milligrams, Sodium 1,156 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 23 grams
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
MEDITERRANEAN HERB PASTA
Make and share this Mediterranean Herb Pasta recipe from Food.com.
Provided by Chef Buggsy
Categories < 30 Mins
Time 22m
Yield 1 pound pasta, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Put pasta on to cook, following package directions.
- While pasta is cooking, place the olive oil, herbs, lemon juice, water, salt & pepper and garlic in a bowl. Whisk together well.
- Drain pasta and place in large bowl or back in cooking pan.
- Add dressing over pasta, toss till combined.
- Add remaining ingredients and toss gently until well combined.
- Serve hot or at room temperature, and enjoy!
Nutrition Facts : Calories 775.7, Fat 38.2, SaturatedFat 8.2, Cholesterol 112.5, Sodium 653.2, Carbohydrate 90.3, Fiber 6.7, Sugar 6, Protein 20.3
SUMMER SPAGHETTI
This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like.
Provided by Dona England
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.
Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8
SUMMER PASTA WITH CORN, TOMATOES, AND BASIL
Make and share this Summer Pasta With Corn, Tomatoes, and Basil recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Strip the kernels from the ears of corn and toss with the tomatoes in a large bowl.
- Add in the garlic, salt and pepper, olive oil, and basil; taste and add balsamic vinegar, if desired.
- Let sit at room temperature for 15 minutes or longer.
- Meanwhile, bring a large pot of water to a boil.
- Add in 1 tablespoon salt; gradually add the pasta; stir to make sure the pasta doesn't stick to the bottom of the pan.
- Cook until al dente, firm to the bite, and drain.
- Toss the pasta with the tomato/corn mixture; serve.
Nutrition Facts : Calories 435.4, Fat 5.7, SaturatedFat 0.9, Sodium 20.6, Carbohydrate 83.9, Fiber 6.1, Sugar 6.4, Protein 14.4
PASTA WITH BACON AND SPINACH
Make and share this Pasta with Bacon and Spinach recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- Drain, reserving 1/2 cup cooking water.
- In a large skillet over medium heat, cook bacon until crisp.
- Remove and drain on paper towels.
- Drain drippings but do not clean pan.
- In same pan over medium heat, heat olive oil 1 minute.
- Increase heat to medium-high and add spinach, wine and reserved cooking water.
- Cook and stir until heated through.
- Toss pasta and cheese with sauce.
- Season with pepper to taste.
- Crumble bacon over pasta.
SIZZLING HERB PASTA WITH WHITE BEANS AND CRISP SMOKED BACON
Beans and pasta combine with a smoky bacon flavor in this quick pasta dish that can be served hot or cold. Recipe compliments of Sara Perry's cookbook "Everything Tastes Better with Bacon".
Provided by Judith N.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the lemon zest, garlic, lemon juice and olive oil; stir in the beans and set aside.
- In a medium-sized heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Using a slotted spoon, transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1/4 cup in the skillet.
- Meanwhile, prepare the pasta according to package directions. (Serving hint: As the pasta water heats, place your serving bowl or platter over the pot to heat it.) Drain well, reserving 1/2 cup cooking water.
- Transfer the pasta to the warmed serving bowl, add the beans with their marinade and the bacon pieces and toss lightly.
- In the skillet used to the cook the bacon, heat the reserved bacon drippings over medium-high heat until hot. (To test, add an herb leaf to the hot drippings. When it sizzles, the temperature is right) Add the parsley, sage and rosemary to the hot drippings and saute quickly, 10 to 15 seconds. Drizzle and scrape the bacon drippings and herbs onto the pasta mixture and toss to blend. For a moister coating, add a little of the reserved cooking water. Serve immediately with the salt, pepper and grated romano.
Nutrition Facts : Calories 607, Fat 10.7, SaturatedFat 2.7, Cholesterol 13.2, Sodium 300.8, Carbohydrate 101.4, Fiber 10, Sugar 2.1, Protein 26.1
SUMMER PASTA WITH HERBS AND VEGGIES
Make and share this Summer Pasta With Herbs and Veggies recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
- Meanwhile, in large skillet over medium heat, heat oil.
- Add zucchini and garlic; cook for 5 minutes, stirring frequently.
- Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
- Stir in herbs; simmer for 5 minutes.
- Season with salt and pepper.
- Toss sauce with hot pasta.
- Serve immediately, with Parmesan cheese for sprinkling on top.
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