YOU Magazine - September 2016 - September Spaghetti Feed
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Roy Sperr Jason Walters and Shawn Hunter     Roy Sperr Jason Walters and Shawn Hunter
NMLS: 202418/295556/348864
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Emails: roy@equitysourcemortgage.net
roy@equitysourcemortgage.net
www.equitysourcemortgage.com
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September Spaghetti Feed

September Spaghetti Feed

Spaghetti is the hidden gem in your pantry, just waiting to come to life. There are so many creative and delicious ways to prepare spaghetti, and they don't have to be complex. So, ditch the store-bought tomato sauce and give these recipes a try.

To avoid noodles from sticking together, skip the butter and olive oil (these prevent sauce from clinging to the pasta). Instead, reserve some of the water used to cook the pasta and add it back in where noted.

Chicken, Bacon and Spinach Spaghetti
(4 servings)
  • 12 ounces spaghetti or angel hair pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • Salt and pepper for seasoning
  • 6 slices of bacon
  • 2 cloves garlic
  • 2 cups diced tomatoes (canned or fresh)
  • 3 cups baby spinach
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan
  • Basil, for garnish
Cook spaghetti or angel hair according to package directions until al dente, or still firm. Reserve 1 cup pasta water then drain remaining water.

In a large skillet, heat oil on medium-high. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Slice into strips on a cutting board.

In another skillet, cook bacon until crispy. Transfer to a paper towel-lined plate, drain, then chop.

Discard half the bacon fat from the skillet, then add garlic, tomatoes and spinach, and season with salt and pepper. Add heavy cream, Parmesan, 1/2 cup pasta water and bring to simmer. Add pasta and toss until fully coated.

Add chicken and bacon and toss. Garnish with basil and serve.


Spaghetti With Pesto and Tomato-Mozzarella Salad
(Serves 4)
  • 1 pound thin spaghetti or angel hair pasta
  • 1 bunch fresh basil
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 pints red and/or yellow cherry tomatoes
  • 1 tablespoon red wine vinegar
  • 8 ounces fresh mozzarella cheese
Cook spaghetti or angel hair according to package directions until al dente, or still firm. Reserve 1/2 cup pasta water then drain remaining water.

For the pesto: Remove enough basil leaves to equal 2 firmly packed cups, reserving 12 small leaves for garnish. In a food processor, process basil leaves, garlic, 1/4 cup oil, and 1/2 teaspoon salt until pureed, stopping processor to scrape bowl as necessary. Add Parmesan and pulse to combine.

For the tomato-mozzarella salad: In another bowl, mix tomatoes, vinegar and 1/4 teaspoon pepper with remaining 1 tablespoon oil and 1/4 teaspoon salt. Gently stir in mozzarella.

Place pasta and reserved cooking water back into pot, add pesto and toss until well coated.

Spoon pasta into large shallow bowls and top with tomato-mozzarella salad. Garnish with basil leaves.

Source: Delish


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