EASY Roasted Garlic Spaghetti Squash | (Easy cheat included!)
Are you a spaghetti squash skeptic? Does it seem like too much work to even cook it? I will show you how to get quick, easy spaghetti squash in half the time it takes to roast it! I'll also tell you my personal opinion on whether this will fool someone into thinking they're actually eating pasta with this Easy Roasted Garlic Spaghetti Squash!
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#spaghettisquash #squash #lowcarb #keto
Super Quick & Garlicky Zucchini Pasta | with Parmesan, Garlic & Lemon
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If you’re looking for a super quick and very delicious pasta recipe to enjoy for dinner tonight, you’re in the right place! My easy, garlicky zucchini pasta takes just 20 minutes to make! It’s made with zucchini, garlic, basil, lemon and parmesan cheese! I love how lemon juice gives this dish a pop of zesty flavor and the garlic and basil really make the zucchini pop! This recipe is perfect for summer when you have lots of garden zucchini in the fridge! Want to add a protein to this zucchini pasta? I have some suggestions on my website!
INGREDIENTS:
1/2 pound pasta of your choice, I used conchiglie pasta shells
3 to 4 green or yellow zucchini
1 to 2 tbsp butter
salt and black pepper, to taste
6 to 8 garlic cloves
small bunch fresh basil
2 cups grated parmesan cheese
juice from 1 lemon
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Contents of this video:
00:00 Introduction
00:44 Cooking the Pasta
01:08 Prepping the Ingredients
02:18 Frying the Zucchini
03:41 Putting It Together
04:41 Taste Test
#zucchinipasta #easydinner #quickmeals #summerdinner #tatyanaseverydayfood
Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes
This creamy garlic lemon pasta is full of fresh flavour and is the perfect meal for those days or nights when you’re stuck with what to make. This recipe serves 2-3 people and can be halved or doubled to suit your needs. Please enjoy.
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Ingredients -
400g (14oz) - Spaghetti
1 Tbsp (20ml) - Olive Oil
1 1/2 Tbsp (21g) - Unsalted Butter
4 - Garlic Cloves, Thinly Sliced
1 - Whole Lemon, Zest Thinly Sliced
1/2 - Lemon, Juiced
1 Cup (250ml) - Thickened Cream
10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
Seasoning To Taste
Notes -
This recipe is strong on lemon so adjust it to your taste. The first time I made it, I put way too much lemon juice in (I used 1 whole lemon) and it ruined the dish. I've now reduced it to half and I think it's the perfect balance. If you’re concerned, you can add the zest and cream and squeeze 1 quarter of a lemon into the sauce and adjust that way. Half a lemon works well though, so don’t worry.
#creamygarlic #pasta #cheapdinner
Spaghetti Aglio E Olio | Garlic And Oil Pasta Recipe
Learn how to make this 5 ingredient, quick and delicious Pasta. Spaghetti Aglio E Olio is so simple to make and the flavours are out of this world. The simplicity of the ingredients allows them to all standout and create the freshest of tastes. Get this pasta recipe into your repertoire and serve this up to your friends and family or that special someone (you'll thank me later). Please enjoy.
#AglioEOlio #ChefJackOvens #PastaRecipes
Serves - 2
Ingredients -
300g (10.5 Ounces) - Spaghetti ( I use Barilla no.5)
1/3 Cup (80ml) - High Quality Olive Oil
6 - Cloves of Garlic, Thinly Sliced
1/4 Bunch (10g) - Flat Leaf Parsley, Finely Chopped
1 tsp (1g) - Dried Chilli Flakes
Seasoning to Taste
Traditionally this recipe isn't served with and cheese but by all means add some freshly grated Parmesan to top this off.
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Roast Tomato & Veg Pasta ???? #shorts
If you’ve been here from the start you’ll know this recipe well- it’s from my very first book in 2009, GOOD MOOD FOOD! Sign of a good one as I still come back to it time and time again. I’ve been making versions of it forever and the one main reason is because of its simplicity. You roast tomatoes and garlic and whatever summer veggies, add warm pasta to the roasting tin, toss to get everything acquainted and serve straight to the table! Batch cook it for your dinners this week! x
Serves: 4
200g plum & cherry tomatoes, sliced in half
1 red onion, quartered
3 small courgettes, cut into 3cm cubes
1 bulb garlic, roots cut off
2 tbsp extra virgin olive oil
1 tbsp balsamic vingar
350g green beans, cut into 5cm pieces
200g rigatoni
Sea salt & freshly ground black pepper
Parmesan, to serve
Basil leaves, to serve
1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6.
2. Arrange the tomatoes, courgette, red onions and garlic in separate piles across a medium-sized roasting tin with high sides. Drizzle over the olive oil and balsamic vinegar and season with salt and pepper. Give everything a good toss to make sure it’s all coated evenly, then place in the oven to roast on the middle shelf for 30 minutes.
3. About 10 minutes before the vegetables are finished cooking, cook the pasta in a large pan of boiling salted water until al dente. About halfway through the boiling of the pasta, add in the green beans.
4. Remove the roasting tin from the oven and carefully squeeze the mushy garlic out of the skins on to the tomatoes; discard the skins. Using the back of a fork, mash down the garlic and tomatoes until combined. Add a ladle of the pasta cooking liquid to this and stir to make a sauce. Now mix all of the contents of the pan together and then pour in the drained pasta.
5. Add some generous shavings of Parmesan and roughly tear in a few basil leaves. Toss everything together until well combined and serve hot, garnished with more Parmesan shavings and basil leaves
That Zucchini Spaghetti Stanley Tucci Loves! (Spaghetti alla Nerano) - Food Wishes
If you think it sounds crazy for someone to call an ultra-simple, vegetable-sauced spaghetti, “life changing,” “unbelievable,” and “one of the best things I’ve ever eaten,” then unlike Stanley Tucci and me, you’ve never had Spaghetti alla Nerano. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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