26 September 2023
It’s hard to find a kid that doesn’t enjoy that great slurp of a spaghetti noodle. It is widely associated with Italy and its name comes from the Italian word for string or cord. It is the simplest pasta shape to produce. If you are tired of the same old meat balls or sauce, here are a few alternatives.
Brussels Sprouts, Anchovy and Lemon
- 1 ½ pounds dry spaghetti
- 2 tablespoons olive oil, plus extra to drizzle
- 2 cloves garlic, thinly sliced, grated or pressed
- 4 anchovies, chopped
- 1 teaspoon baby capers in brine, rinsed, drained and patted dry, optional
- ½ cup dry white wine
- 1 pound brussels sprouts
- juice and zest of 1 lemon
- 1/3 cup Parmesan, grated
- basil leaves for garnish
- Cook pasta according to package directions. Drain but reserve ½ cup of the liquid.
- Heat oil in a large pan over medium-high heat. Add garlic and stir to cook until lightly golden. Add anchovies and capers and cook for an additional 1 minute. Add wine and simmer until slightly reduced in volume.
- Add Brussels sprouts and cook until they are slightly softened or to taste.
- Mix with the cooked pasta and toss well well. Add lemon juice and zest and drizzle with olive oil and add Parmesan.
Miso Chicken with Carrots
- 2 to 3 pounds chicken with skin on
- 1/3 cup white miso paste
- 1 stick of butter
- 3 cloves garlic, chopped, grated or pressed
- 1 large bunch of carrots
- 1 ½ pounds dry spaghetti
- Preheat oven to 400 degrees.
- Combine miso, 2/3 of garlic, and half the butter in a bowl. Carefully lift the skin of the chicken and put the mixture onto the chicken flesh.
- Place the chicken into a baking dish and surround with carrots. Cook until the chicken reaches 165 internal temperature and the juices run clear.
- Cook spaghetti according to package directions.
- In a skillet, melt the balance of the butter and add the balance of the garlic, cooking only until it is fragrant. Season with salt and pepper to taste. Add cooked pasta and toss to coat. Serve with chicken.
Cheesy Chicken Spaghetti
- 8 ounces uncooked spaghetti
- 1 pound chicken, diced
- ½ teaspoon garlic powder
- 2 cups cauliflower florets, chopped
- 1 can (10 ounces) condensed cheddar cheese soup
- 1 can (10 ounces) Rotel tomatoes, drained
- ½ cup sour cream or plain yogurt
- 1 cup shredded cheese blend.
- Cook spaghetti according to package directions. Drain and set aside.
- Preheat oven to 350. Prepare a 9 X 13 inch baking dish with cooking spray.
- Season chicken and cauliflower with garlic powder and cook in a large skillet and cook until done.
- Add tomatoes, sour cream, and cheese soup to the chicken pan and stir to combine. Add cooked spaghetti and stir to coat.
- Transfer to the baking dish and sprinkle with shredded cheese.
- Bake for 10 to 15 minutes.
Ground Beef and Spaghetti
- 6 ounces uncooked spaghetti
- 3 cups broccoli
- 10 ounces Alfredo sauce (jarred or your home made)
- 1/3 cup half-and-half
- 1 ½ pounds ground beef
- 1 package (3 ounces) cream cheese, cut into cubes
- 6 ounces sliced mushrooms
- 1 cup shredded cheddar cheese
- Cook spaghetti according to package directions, adding broccoli during the last minute of boiling. Drain; return to saucepan; keep warm.
- In a bowl combine Alfredo sauce and half-and-half; blend well.
- Brown ground beef until thoroughly cooked. Drain.
- In ground beef pan, stir Alfredo sauce mixure, cream cheese and mushrooms into cooked ground beef. Cook until cream cheese is melted, stirring frequently.
- Stir in spaghetti and broccoli. Warm thoroughly. Sprinkle with cheddar cheese.