Non-Traditional Spaghetti Dinners

Tomorrow is National Spaghetti Day and who doesn’t love spaghetti!  Spaghetti is an all-time back up dinner meal that everyone rushes to the table for.  We’ve pulled together some non-traditional ways to cook up this favorite meal that will add a little zing to ‘spaghetti night’ in your house.

 

Garlic Bread & Spaghetti Pizza

(Courtesy of Lauren’s Latest)

yield:6

 Ingredients:

• 1 lb. pizza dough (recipe is found below)
• 2 tablespoons butter, melted
• 1 tablespoon garlic salt
• 2 1/2 cups prepared marinara or bolognese (make sure its a good one!)
• 1/2 lb. spaghetti or spaghettini, cooked to al dente
• 1 1/2 cups grated mozzarella cheese
• parsley for garnish
• extra marinara for dipping those crusts

How To:

1. Preheat oven to 475 degrees. Spray pizza pan with non-stick cooking spray. Spread pizza dough out to be 16-18” across. Place on prepared pizza pan. Brush crust with half melted butter and all the garlic salt, concentrating on the edges. Bake crust for 8 minutes.
2. Mix cooked spaghetti with 2 cups of prepared sauce. Once crust comes out of the oven, brush edges with remaining melted butter. Top with coated spaghetti and spoon on remaining 1/2 cup of sauce to keep pasta moist. Top with grated cheese and bake 2-3 minutes more until cheese has completely melted. Remove from oven and cool 5-10 minutes. Top with parsley if desired. Cut into pieces and enjoy!

Pizza Dough Recipe:

In large bowl, combine 1 cup hot water with 2 1/4 teaspoons quick rising yeast (1 packet) and 1 teaspoon sugar or honey. Proof yeast 5 minutes. Stir in 2 tablespoons olive oil, 2 1/2 teaspoons salt and 2 1/2-3 cups all purpose flour (start with 2 cups and work your way up). Knead dough 5 minutes. It should be slightly sticky and smooth. Coat in olive oil and cover with plastic wrap. Place in a warm spot in your kitchen and let dough rise 1-1 1/2 hours until doubled in size. Use as desired.

 

 

Crispy Spaghetti with Zucchini and Herbs

(Courtesy of Woman’s Day Magazine)

Ingredients:

• 8 ounce(s) spaghetti
• 3 tablespoon(s) olive oil
• 1 small onion, finely chopped
• Kosher salt
• Pepper
• 1 clove(s) (large) garlic, finely chopped
• 2 small (about 8 ounces) zucchini, grated
• 3/4 cup(s) chopped fresh-flat leaf parsley
• 1 ounce(s) (1/4 cup) grated Parmesan
• Mixed green salad, for serving

How To:

1. Cook the spaghetti according to package directions.
2. Heat 1 tablespoon oil in a medium (about 10-inch) nonstick skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 1 minute.
3. In a large bowl, toss the spaghetti with the onion mixture, zucchini, parsley, and Parmesan.
4. Wipe out the skillet and heat 1 tablespoon oil over medium heat. Add the spaghetti-zucchini mixture, spreading it evenly over the bottom of the pan and cook until the bottom is golden brown and crisp, 8 to 10 minutes.
5. Invert the whole thing onto a parchment-lined cookie sheet. Wipe out the skillet and heat the remaining tablespoon oil. Slide the spaghetti back into the skillet and cook until the underside is golden brown and crisp, 6 to 8 minutes more. Serve with a salad, if desired.

 

 

Spaghetti with Pinot Grigio and Seafood

(Courtesy of Giada De Laurentiis from The Cooking Channel)

Ingredients:

• 1 pound spaghetti pasta
• 1/4 cup olive oil
• 3 shallots, chopped
• 3 cloves garlic, minced
• 3/4 cup chopped sun-dried tomatoes
• 1 1/2 cup Pinot Grigio (or other white wine)
• 1 pound shrimp, peeled and deveined
• 2 pounds clams, washed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups arugula

How To:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
2. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
3. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

 

 

Spaghetti Cakes

(Courtesy of A Nutritionist Eats)

(6 appetizer portions)

Ingredients:

• 6 oz spaghetti
• 2 cloves garlic
• 1 egg
• 2 Tbsp Half & Half
• 1/4 cup shredded parmesan cheese
• salt & pepper
• marinara or roasted tomatoes for serving

How To:

1. Pre-heat oven to 350 degrees.  Cook pasta and garlic in boiling water until al dente, about 5-6 minutes.  Drain (but reserve a bit of the cooking water) and return to pot.
2. Whisk together egg and Half and Half.  Add egg mixture and parmesan to pot, stirring to combine.
3. Spray muffin tin with cooking spray (only need 6 wells) and divide pasta mixture between the 6.
4. Bake for about 15-20 minutes, until cakes have set.
5. Serve with marinara sauce or roasted tomatoes and extra parmesan if desired.

 

 

Coconut Mushroom Pasta

(Courtesy of Zomppa)

 Ingredients:

• 3 TB coconut oil
• 1/2 large onion
• 1 lb. baby bella mushrooms (or any of your choosing)
• 2 plum tomatoes
• 1 bunch dinosaur kale
• Parsley flakes
• Basil
• Rosemary
• Salt
• Pepper
• Whole wheat spaghetti

How To:

1. Heat coconut oil in skillet.
2. Add onions and cook until translucent.
3. Add sliced mushrooms.
4. Add herbs as you desire for flavor,
5. Add chopped dinosaur kale and cook until begins to wilt.
6. Add chopped tomatoes.
7. Meanwhile, cook pasta accordingly.
8. Drain pasta and add to skillet – mix well.

 

 

Spaghetti Tacos Recipe

(Courtesy of The Family Kitchen at Babble)

 Ingredients

• 12 taco shells
• 8 oz package of spaghetti noodles
• shredded lettuce
• sour cream

For the fresh tomato salsa

• 1 tomato diced
• 2 tablespoons finely chopped onion
• 1 tablespoon fresh cilantro, chopped fine
• a dash of kosher salt

For the guacamole

• 1 avocado
• 1 teaspoon fresh cilantro, chopped fine
• the juice of 1 lime

For the taco ground beef

• 1 lb ground sirloin
• 1/2 medium onion
• 1 garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• 1 tablespoons tomato paste
• 1/4 cup water

For spaghetti sauce

• 1 – 15 oz can diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro
• a dash of onion powder
• a dash of garlic powder
• a dash of cinnamon
• 1/2 teaspoon kosher salt

How To:

1. Heat taco shells according to package directions. Add all ingredients for fresh tomato salsa to a large bowl. Mix well. Add all ingredients for guacamole to a bowl. Use a fork to mash avocado and mix well. For taco beef, add beef, onion, garlic herbs and spices to a large skillet. Brown meat. Add tomato sauce and water. Bring to a boil and reduce to a simmer. Simmer until thickened.
2. For spaghetti noodles, cook according to package directions. For spaghetti sauce, add all ingredients to a saucepan and bring to a boil. Reduce to a simmer, and simmer for at least 15 minutes.
3. Add noodles to sauce and mix well.
4. To assemble, prepare tacos as usual, except start with sauced noodles, then taco beef, lettuce, tomato, guacamole and sour cream.