ONLINE EXTRA — SPAGHETTI RECIPES: Lemon Spaghetti . . . Spaghetti Chicken Drumsticks . . . Danny DeVito’s Spaghetti and Meatballs, etc.
By: Herald Staff Reports,
2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
½ cup fresh lemon juice (from about 2 large lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
In a large bowl, whisk together the oil, Parmesan cheese, lemon juice, ¾ teaspoon salt and ½ teaspoon pepper. Set the lemon sauce aside.
(The sauce can be made up to 8 hours ahead. If you do so, cover and refrigerate it, then bring it back to room temperature before you use it.)
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until the pasta is tender but still firm to the bite, about 8 minutes.
Drain the spaghetti, reserving 1 cup of the cooking liquid.
Add the spaghetti to the lemon sauce and toss it with the basil and lemon zest.
Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten it.
Season the pasta with more salt and pepper to taste.
Transfer it to bowls and serve.
Yield: Serves: 4 (6 side-dish servings).
Approximate nutritional analysis per serving: 532 calories, 48 percent of calories from fat, 29 grams fat (5 grams saturated), 54 grams carbohydrates, 14 grams protein, 516 milligrams sodium, 9 milligrams cholesterol, 197 milligrams calcium, 3 grams fiber.
Spaghetti Chicken Drumsticks
8 ounces fresh mushrooms, sliced
1 large onion, sliced
8 broiler-fryer chicken drumsticks
1 large clove garlic, minced
½ teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 16-ounce can tomatoes
1 15-ounce can tomato sauce
8 ounces thin spaghetti, cooked according to package directions
Place sliced mushrooms in single layer in 2-quart shallow baking dish. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion, and sprinkle with minced garlic, salt, oregano and basil. Drain juice from tomatoes and pour juice over chicken. Mash tomatoes with a fork or place in processor or blender container and process about 15 seconds; pour over drumsticks. Pour canned tomato sauce over all, covering drumsticks well. Place baking dish on a sided cookie sheet and bake in 400-degree oven about 1 hour, or until fork can be inserted in chicken with ease. Serve over cooked spaghetti.
Yield: Serves 4.
Danny DeVito’s Spaghetti and Meatballs
2 slices whole wheat bread
½ pound lean ground sirloin
2 medium garlic cloves, crushed
8 fresh sage leaves, chopped (or 1 teaspoon dried sage)
½ cup frozen chopped onion
2 tablespoons raisins
1 large egg
Salt and freshly ground pepper
1 tablespoon olive oil
¾ cup pasta sauce
4 ounces spaghetti
Bring a large saucepan of water to a boil.
Meanwhile, pour 1 cup water over bread and set aside. Place sirloin, garlic, sage, onion, raisins and egg in a bowl or food processor. Squeeze the bread dry and add it to the meat mixture; pulse or stir just to combine. Add salt and pepper to taste. Form into 4 balls.
Heat oil in a small nonstick skillet. Brown the meatballs on all sides, about 5 minutes. Mix pasta sauce with ¾ cup water and add to pan. Simmer 10 minutes, carefully turning the meatballs once.
Meanwhile, cook spaghetti in boiling water according to package instructions. Drain and divide between 2 plates. Top with meatballs and sauce.
Yield: Serves 2 servings.
Approximate nutritional analysis per serving: 638 calories, 27 percent of calories from fat, 19.2 grams fat (4.4 grams saturated, 9.6 grams monounsaturated), 175 milligrams cholesterol, 39.4 grams protein, 76.2 grams carbohydrates, 6.5 grams fiber, 638 milligrams sodium.
Bacon and Eggs Spaghetti and Green Salad
12 ounces thin spaghetti
6 slices bacon, cut into ½-inch dice
½ cup parmesan cheese
Freshly ground black pepper
1 cup frozen peas, thawed
1 tomato, diced (optional)
Head of lettuce
¼ cup extra-virgin olive oil
1½ tablespoons balsamic vinegar
Cook spaghetti according to package instructions.
Meantime, in a skillet, cook bacon until fat is rendered and desired crispiness is reached. Turn heat to low.
In a bowl, beat together the eggs, parmesan cheese and black pepper as desired. When spaghetti is cooked, drain, reserving a little of the cooking water.
Add to the skillet with the bacon and its fat. Stir in the egg-cheese mixture, tossing all together until eggs become glossy. Stir in peas and a little of the cooking water if dish seems dry. Top with diced tomato, if using.
To make green salad with vinaigrette: Tear and wash head of lettuce. Submerge lettuce leaves in ice water bath for 30 seconds. Shake dry. (This “shocks” them and makes them crisp).
In a small sealable plastic container, shake together ¼ cup extra-virgin olive oil and 1½ tablespoons balsamic vinegar. Season with salt and pepper, then toss with lettuce.
Spaghetti with Tomatoes Gratin
10 plum tomatoes
1 cup chopped parsley
3 cloves garlic, minced
1 teaspoon salt plus more to taste
½ teaspoon freshly ground black pepper plus more to taste
¼ teaspoon red pepper flakes
1 cup fresh bread crumbs
4 tablespoons olive oil
½ pound spaghetti
Heat oven to 200 degrees. Cut tomatoes in half lengthwise. Scoop out insides of tomatoes and place contents in a medium bowl. Place tomato halves cut side up on lightly greased jellyroll pan.
Add parsley, garlic, salt, pepper and red pepper flakes to tomato mixture; stir to combine. Toss bread crumbs with 2 tablespoons of the olive oil in small bowl. Fill tomatoes with the parsley/tomato mixture; top with bread crumbs. Bake 30 minutes.
Cook pasta in salted water according to package directions; drain. Toss with remaining 2 tablespoons of the olive oil and salt and pepper to taste in large bowl.
Meanwhile, heat a grill or grill pan over high heat; grill tomato halves until lightly charred on bottom, about 10 minutes. Reserve 4 of the tomato halves. Chop remaining stuffed tomatoes; toss with cooked pasta. Garnish with reserved tomatoes.
Yield: Serves 4.
Approximate nutritional analysis per serving: 490 calories, 30 percent of calories from fat, 17 grams fat (2.4 grams saturated), no cholesterol, 840 milligrams sodium, 13 grams protein, 73 grams carbohydrate, 6 grams fiber.
White Clam Spaghetti
¼ cup olive oil
1 clove garlic, peeled, finely chopped
Pinch of red pepper flakes, or more to taste
1 6-ounce can chopped clams, undrained
¼ cup warm water
¼ cup chopped parsley, or more to taste
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon coarse black pepper
6 ounces spaghetti or linguine, cooked al dente according to package directions
Grated Parmesan cheese (optional)
In a skillet heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute until the garlic is fragrant, about 1 to 1½ minutes.
Remove the skillet from the heat and set it aside for about 2 minutes. Add the clams with their juices and the water. Return the skillet to medium heat and add the parsley, salt, oregano and black pepper. Continue cooking to heat the sauce.
Drain the spaghetti and place portions in individual pasta bowls. Pour the sauce over it and toss to lightly coat. Rearrange the clams to set atop the spaghetti and serve. Offer the Parmesan cheese on the side, if desired.
Yield: Serves 2 (generous main-dish servings).
Cook’s note: The recipe may be doubled or even tripled to serve more. Add garlic and parsley to your own taste.
Approximate nutritional analysis per serving:705 calories, 39 percent of calories from fat), 30 grams fat (4 grams saturated), 73 grams carbohydrates, 33 grams protein, 389 milligrams sodium, 57 milligrams cholesterol, 100 milligrams calcium, 4 grams fiber.