Best 4 Whole Grain Spaghetti With Pecorino Prosciutto And Pepper Fall Recipes
Indulge in a delightful culinary journey with our enticing whole grain spaghetti recipes, a symphony of flavors that will tantalize your taste buds. Embark on a gastronomic adventure with our Pecorino Prosciutto and Pepper Fall, a delectable combination of nutty Pecorino, savory prosciutto, and a hint of spicy pepper, all harmoniously blended with al dente whole grain spaghetti. For a vegetarian twist, our Roasted Vegetables and Pesto Primavera is a vibrant medley of roasted vegetables, sun-dried tomatoes, and a flavorful pesto sauce, creating a vibrant and healthy dish. Craving a seafood delight? Our Shrimp Scampi with Lemon and Herbs is a classic Italian dish elevated with plump shrimp, sautéed in a luscious sauce of lemon, garlic, white wine, and fresh herbs. If you prefer a hearty and comforting meal, our Slow-Cooker Bolognese Sauce with Whole Grain Spaghetti is the perfect choice, featuring a rich and flavorful meat sauce simmered to perfection, served over al dente spaghetti. With these diverse and delectable recipes, you'll embark on a culinary adventure that showcases the versatility and deliciousness of whole grain spaghetti.
Let's cook with our recipes!
PEPPERS AND SPAGHETTI, THE LEANER WAY
Steps:
- In a large pot bring salted water to a boil. Add spaghetti and cook for about 8 to 10 mins, until firm to the bite or according to package directions.In a non-stick skillet saute garlic in olive oil for a few moments. Add julienned green and yellow bell peppers. Add some broth, cover and cook 5 to 7 minutes or until peppers are really tender.
- Add tomatoes and saute just to heat gently. Add capers and anchovies and remove from heat; taste for seasoning.
- When spaghetti is done, drain. Portion out, toss with peppers, and garnish with chopped parsley.
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
PASTA WITH PROSCIUTTO AND WHOLE GARLIC
This pasta dish, known as maccheroni alla San Giovanniello in Italy, is amazing in the summer months, when there are good fresh tomatoes around. But you can make it any time of year with canned tomatoes. You could also make it with much less prosciutto, really just enough to season the oil - a quarter cup or so. No matter how much you use, start with a hunk of prosciutto so you can dice chunks; you don't want little thin slices. If you've got great basil, you can even skip the cheese. If you use fresh tomatoes, you can blanch and peel the tomatoes if you don't like the skins, but it's not really necessary.
Provided by Mark Bittman
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
- Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
- Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.
Nutrition Facts : @context http, Calories 785, UnsaturatedFat 20 grams, Carbohydrate 95 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1156 milligrams, Sugar 8 grams
WHOLE-GRAIN SPAGHETTI WITH PECORINO, PROSCIUTTO AND PEPPER (FALL)
Steps:
- Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat a small, heavy-bottomed skillet over medium-high heat. Add the peppercorns and toast for about 20 to 30 seconds. Add the oil and cook for 1 minute. Remove the pan from the heat. Drain the pasta reserving about 1/2 cup of the pasta water. Transfer the spaghetti to a large serving bowl. Add 1 cup of the pecorino and toss to combine, gradually adding reserved pasta water, if needed, to loosen up the pasta. Add the oil mixture, prosciutto, 2 tablespoons of parsley, and 2 tablespoons of basil. Toss well to combine all ingredients. Garnish with the remaining pecorino, parsley, and basil.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish. Look for whole-grain spaghetti, a nutty and flavorful cheese, and high-quality prosciutto.
- Cook the spaghetti al dente. This means that it should be cooked until it is tender but still has a slight bite to it. Overcooked spaghetti will be mushy and bland.
- Don't overcrowd the pan when cooking the spaghetti. This will prevent the spaghetti from cooking evenly.
- Add the spaghetti to the sauce right away after it is cooked. This will help to prevent the spaghetti from sticking together.
- Garnish the dish with fresh herbs, such as parsley or basil. This will add a pop of color and flavor.
Conclusion:
This whole grain spaghetti with pecorino, prosciutto, and pepper recipe is a simple but delicious dish that is perfect for a weeknight meal. It is made with healthy ingredients and is packed with flavor. With a few simple tips, you can make this dish at home and impress your family and friends.
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