This was great!
1 lb. linguine
1 lb. sliced cremini mushrooms
6 minced garlic cloves
1/2 c. Pecorino cheese, finely grated
2 T. chopped parsley
While the pasta is cooking, melt the butter and oil in a frying pan. Add the mushrooms, seasoning with salt and pepper. Saute until browned and tender. Add the garlic and sauté a bit longer.
When the pasta is done, add the cooked pasta to the mushrooms. Add 3/4 c. of the pasta water too and the cheese. Cook until the water has evaporated. Add the parsley and serve.
Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!
1 lb. dry spaghetti
3 T. butter
1 T. olive oil
1 lb. cremini mushrooms, cleaned and slice
6 cloves garlic
1/2 c. Pecorino cheese, grated
2 T. parsley, chopped
Cook the pasta. Reserve 3/4 c. of the pasta water.
Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.
Add the cooked spaghetti to the mushroom pan, the reserved pasta water, and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.
Summer is the perfect time to make this sauce – when the tomatoes are at their freshest and sweetest! I make marinara sauce to store away with fresh tomatoes, but this is a good way to savor whole fresh tomatoes on the spot!
3 fresh ripe tomatoes, cut into small pieces
2 cloves garlic, minced
1/2 c chicken broth
Salt & pepper
Fresh basil to taste
Spaghetti noodles (I use Ancient Grains – these are the only integral noodles that I like)
Parmesan cheese, grated
Heat some olive oil in a saucepan. Add the garlic and cook until fragrant.
Add the fresh tomatoes. Mix them up a bit. Add the broth and seasonings, as well as the basil. Boil until the tomatoes have broken down. Adjust the seasonings to taste.
Pour over cooked spaghetti. Top with parmesan cheese.
This sauce is light and perfect for a summertime meal. It’s even great tossed on pasta or served with crackers.
2 minced garlic cloves
1 1/2 c. Italian parsley
3 T. basil
2 T. capers, drained
2 t. lemon juice
1 1/2 t. lemon zest
6 T. olive oil (I used Meyer Lemon flavored oil)
2 swordfish steaks
Put garlic, parsley, basil, capers, lemon juice and lemon zest in a blender. Pulse until chopped. Add olive oil to desired consistency.
Pat dry the swordfish steaks. Season with salt and pepper.
Grill on med/high for about 3-4 minutes per side. Brush on some of the sauce and cook again on both sides until the swordfish is cooked through.
With the left over sauce, you can pour it on some cooked spaghetti and serve it alongside the fish.