What's good with spaghetti?!
What's good with spaghetti?
What else should I make with spaghetti? I'm making a yummy mediterranean salad, but what else can I make with it?
Additional Details23 hours ago
i think i may make steamed veggies, my bf is a bit of a health nut. As am i. I'm allergic to cucumbers and tomatoes, I can't eat them in a salad, but I can tomatoes in marinara because the acid is cooked. =) Thank God, 'cause I love marinara sauce. I'll go buy a loaf of warm french bread too. Maybe make some chicken and basil. Thanks you guys for your ideas!
Answers: 23 hours ago
i think i may make steamed veggies, my bf is a bit of a health nut. As am i. I'm allergic to cucumbers and tomatoes, I can't eat them in a salad, but I can tomatoes in marinara because the acid is cooked. =) Thank God, 'cause I love marinara sauce. I'll go buy a loaf of warm french bread too. Maybe make some chicken and basil. Thanks you guys for your ideas! ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.
Season to taste with salt and pepper.
Save remaining dressing to use as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory.
Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar.
Serve warm or cold.
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup miracle whip salad dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leaves.
MUFFALATTA OLIVE SALAD SANDWICH
Salad:
4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar
Sandwich:
1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced
Combine ingredients for salad and allow to stand overnight so that flavors can mingle.
Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.
Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.
Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.
A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.
When preparing the salad, use 1/2 cup less olive oil.
Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.
This recipe is a nice take-along for picnics and Summer day trips.
GRILLED SWEET POTATO AND MANGO SALAD
The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson.
A sweet, succulent and refreshing salad.
1 sweet potato, peeled
1 large mango, skin removed
For the dressing:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
? tsp extra-fine sugar
Sea salt and pepper, to taste
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1 head Bibb or Boston (round) lettuce
? cup (10g) fresh mint
Preheat the grill or grill pan to medium.
Chop both the sweet potato and mango flesh into long wedges, about ?-in (2cm) wide, ?-in (1 cm) thick. Place in separate dishes.
Combine the dressing ingredients in a small bowl and pour half over the mango and potato.
With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.
Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Serves 4-6.
SHRIMP SALAD
1 1/2 lbs. shrimp, cooked and deveined
1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
Cook, shell, and devein the shrimp. Combine remaining ingredients (except parsley) for the dressing.
In a salad bowl, pour dressing over shrimp and mix until all are well coated.
Serve warm or cover and refrigerate for one hour. Sprinkle with fresh parsley before serving
SICILIAN PASTA PESTO SALAD
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.
ROTINI RAINBOW SALAD
12 ounces rotini, rainbow
2 medium tomatoes, chopped
1 small green pepper, chopped
1 small onion, chopped
1 small cucumber, chopped
1 cup fresh broccoli, flowerets
1 cup fresh mushrooms, sliced
8 ounces Italian salad dressing, bottled
1 cup black olives, pitted & sliced
8 ounces pepperoni slices
Bring 4 quarts of water to a rapid boil. (2 teaspoons of salt can be added, optional.) Add rotini. Return water to rapid boil; cook uncovered, stirring frequently, about 10 to 12 minutes. Drain. Rinse in cold water. Combine with remaining ingredients. Cover and chill. Toss salad before serving.
6 to 8 servings.
Note: May substitute green onions for the onions and a 4 oz. can of mushroom slices for the fresh mushrooms.
HOPE THIS HELPS! :-) chicken Rice and chocolate! I know it sounds weird, but it is, oh and cucumbers! My hubby loves green bean casserole with spaghetti Toss in a steamed veggie and some garlic cheese bread and I am so there! How about some garlic bread? Garlic Bread is always yummy, or Bread sticks meatballs garlic bread and salad well theres many things: you can put vegetables, white cream sauce, mashrooms, bacon, cheese,, hhmmm what else . tell me what do u think.. i love garlic bread Steamed Asparagus or whole green beans with small mozarella balls and slices of red capsicum. For a dressing - a mix of lemon juice, EV olive oil, capers and fresh ground black pepper.
Or instead of the capers, try some freshly torn basil leaves. You could add some almond shavings for crunch.
You don't really need a carb as you have that with the spaghetti. spaghetti is a meal in itself. But some garlic bread or salad is good with it. Whenever i cook spaghetti, we always have a nice mixed salad, a baguette of fresh french bread, and believe it or not... cottage cheese as a side dish. It is wonderful, I have been eating this meal since I was a child. I know it sounds weird, but just think of it like lasagna.... it has cottage cheese in it too. Fish meatballs, sweet peas, and garlic bread.