3 Best Spaghetti Recipes

Bacon and Escarole Spaghetti

Serves

• 4
• Hands-On Time30 min
• Total Time30 min
• Nutritional Information

  NUTRITIONAL INFORMATION

  Per Serving

  • Calories540 calories
  • Fat16 g
  • Sat Fat5 g
  • Cholesterol16 mg
  • Sodium875 mg
  • Protein18 g
  • Carbohydrate78 g
  • Sugar8 g
  • Fiber10 g
  • Iron5 mg
  • Calcium91 mg
• March 2014

INGREDIENTS

1. 3/4pound spaghetti
2. 1tablespoon olive oil
3. 4slices thick-cut bacon, chopped
4. 1onion, chopped
5. 1tablespoon fresh thyme leaves
6. kosher salt and black pepper
7. 128-ounce can diced tomatoes
8. 1head escarole, torn
9. grated Parmesan, for serving

DIRECTIONS

1. Cook the spaghetti according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the oil in a large pot over medium-high heat. Add the bacon and cook, tossing often, until crisp, 6 to 8 minutes.
3. Add the onion, thyme, ¼ teaspoon salt, and ½ teaspoon pepper. Cook, stirring often, until soft, 8 to 10 minutes.
4. Add the tomatoes (and their juices) and escarole. Cook, tossing often, until the escarole is tender, 2 to 4 minutes.
5. Serve the pasta topped with the sauce and Parmesan.

   Cold Sesame Noodles

   

   • Serves4
   • Hands-On Time20 min
   • Total Time20 min
   • Nutritional Information

     NUTRITIONAL INFORMATION

     Per Serving

     • Calories550 calories
     • Fat24 g
     • Sat Fat4 g
     • Cholesterol0 mg
     • Sodium543 mg
     • Protein16 g
     • Carbohydrate69 g
     • Sugar2 g
     • Fiber5 g
     • Iron4 mg
     • Calcium49 mg

   INGREDIENTS

   1. 3/4pound spaghetti
   2. 1/4cup canola oil
   3. 1teaspoon crushed red pepper
   4. 4scallions, chopped, plus more sliced for serving
   5. 1/4cup tahini
   6. 3tablespoons rice vinegar
   7. 3tablespoons low-sodium soy sauce
   8. kosher salt
   9. toasted sesame seeds, for serving

   DIRECTIONS

   1. Cook the spaghetti according to the package directions. Drain the pasta, rinse under cold water, and return it to the pot.
   2. Heat the oil and red pepper in a large skillet over medium heat until the pepper is sizzling, 2 to 3 minutes.
   3. Remove from heat and stir in the chopped scallions, tahini, vinegar, soy sauce, 3 tablespoons water, and ½ teaspoon salt.
   4. Add the tahini sauce to the pasta and toss to coat.
   5. Serve topped with the sesame seeds and sliced scallions.

      Cauliflower and Ricotta Spaghetti

      Serves

      • 4
      • Hands-On Time20 min
      • Total Time45 min
      • Nutritional Information

        NUTRITIONAL INFORMATION

        Per Serving

        • Calories607 calories
        • Fat20 g
        • Sat Fat5 g
        • Cholesterol21 mg
        • Sodium1123 mg
        • Protein23 g
        • Carbohydrate80 g
        • Sugar8 g
        • Fiber9 g
        • Iron4 mg
        • Calcium96 mg
      • March 2014

      INGREDIENTS

      1. ¾pound spaghetti
      2. 1head cauliflower, cut into florets (8 cups)
      3. ¼cup olive oil
      4. 128-ounce can diced tomatoes
      5. 2cloves garlic, chopped
      6. 6anchovies
      7. kosher salt and black pepper
      8. 1cup ricotta
      9. ¼cup toasted pine nuts

      DIRECTIONS

      1. Heat oven to 425° F. Cook the spaghetti according to the package directions; drain and return it to the pot.
      2. Meanwhile, toss the cauliflower and 2 tablespoons of the oil on a rimmed baking sheet. Roast until tender, 25 to 35 minutes.
      3. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the tomatoes (and their juices), garlic, anchovies, ¾ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until thickened, 20 to 25 minutes.
      4. Add the sauce and cauliflower to the pasta and toss to coat.
      5. Serve topped with the ricotta and pine nuts.