LENTIL SPAGHETTI SAUCE
A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.
Provided by Julesong
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
- Add lentils and water (or broth).
- Cover and cook on low heat until lentils are tender (20-35 minutes).
- Add tomato paste, 3/4 cup water and seasonings.
- Cover and cook until lentils are soft and mushy (about 10-15 minutes).
- Serve over cooked spaghetti.
- If desired, sprinkle with grated Parmesan cheese.
GOAT CHEESE TART
Provided by Ina Garten
Categories appetizer
Time P1DT17h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
- Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
- Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.
HEARTY LENTIL SPAGHETTI
"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.
Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.
THICK AND SPICY SPAGHETTI SAUCE
Make and share this Thick and Spicy Spaghetti Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
- Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
- Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
- Take out bay leaves; stir in Burgundy wine.
- On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.
Nutrition Facts : Calories 330.2, Fat 17.1, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1109.9, Carbohydrate 23.5, Fiber 5.5, Sugar 13.1, Protein 21.5
SPINACH AND GOAT CHEESE TARTLETS
Steps:
- Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
- Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.
GRANDMA GOZZI'S SPAGHETTI SAUCE
I got this recipe out of a magazine several years ago and it's one of my most favorite spaghetti sauces. It came from an Italian family in New Jersey. Thank you Grandma Gozzi!
Provided by Sissylu
Categories Sauces
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, heat oil over medium heat.
- Add onion and garlic.
- Cook until onion softens, 5-8 minutes.
- Add crushed tomatoes and tomato puree'.
- Reduce heat to low; cook, partially covered, 1 hour.
- Stir in tomato paste, basil, oregano and 1 cup of water; cook, partially covered, until thickened, about 1 hour.
- Add salt and pepper to taste.
Nutrition Facts : Calories 272.1, Fat 14.7, SaturatedFat 2, Sodium 881.6, Carbohydrate 35.4, Fiber 8.3, Sugar 20.8, Protein 6
BAKED SPAGHETTI (CHEESY & SPICY)
I know there are a lot of Baked Spaghetti recipes on Zaar, but this is one my sister and I came up with for our group study, and it was so good, I wanted to keep the recipe here. It makes a lot, but freezes well. You can also make it the night before and just pop it in the oven the next night.
Provided by Nimz_
Categories One Dish Meal
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add tomatoes, mushrooms, olives, hamburger meat, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a greased 13x9x3 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Fiesta Blend Cheese.
- Repeat layers.
- After second layer of cheddar cheese, sprinkle all the parmesan cheese on top.
- Mix soup with water and pour over casserole. I used my finger to spread evenly so not to disturbe the cheese.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-40 minutes or until heated through.
- NOTE: I believe because of all the cheese in this recipe, there is extra liquid/water after the spaghetti is cut and allowed to sit. Don't worry about it. When the remaining dish is stored, just drain off extra liquid. It does not affect the taste of the recipe.
Nutrition Facts : Calories 549.4, Fat 29.6, SaturatedFat 15.2, Cholesterol 92.8, Sodium 1609.4, Carbohydrate 39.9, Fiber 3.1, Sugar 6, Protein 31.8
SPAGHETTI SAUCE
Make and share this Spaghetti Sauce recipe from Food.com.
Provided by Nimz_
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Brown ground beef and onion in Dutch oven or large skillet Add all other ingredients except spaghetti.
- Simmer covered 1 hour Then uncovered for one and a half hours.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 405.5, Fat 12.7, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1609.7, Carbohydrate 51.5, Fiber 6, Sugar 13, Protein 24
NAPA GOAT RANCH EASY GYRO OR FALAFEL SAUCE
A very simple sauce best made the day before to allow the flavors to blend and the sauce to thicken up.
Provided by That Napa Chicken R
Categories Greek
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the cucumbers on paper towels and let them sit for at least 10 minutes to soak up as much moisture as possible.
- In a small bowl add the cucumber, garlic, lemon juice. Add the salt, sugar, pepper and dill.
- Pour off any water from the yogurt and mix in with the cucumber mix.
- Cover the bowl and immediately place in refrigerator and let set undisturbed for 24 hours so the ingredients will blend and sauce re-thicken (keep chilled when not in use.).
- Makes about 2 cups.
Nutrition Facts : Calories 114.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 15.9, Sodium 1223.3, Carbohydrate 15.7, Fiber 1, Sugar 10.6, Protein 5.5
VEGETABLE SPAGHETTI SAUCE
I have not tried this recipe. I got it from Cornell Cooperative Extension. You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken,or with ground beef as a traditional sauce for spaghetti. The sauce freezes well.
Provided by internetnut
Categories Sauces
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat.
- Add zucchini, onion, carrot, and garlic.
- Cook for 10 minutes or until onions are tender.
- Stir frequently.
- Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
- Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
- Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.
Nutrition Facts : Calories 93.8, Fat 2.9, SaturatedFat 0.4, Sodium 769.4, Carbohydrate 16.3, Fiber 4.7, Sugar 8.6, Protein 3.6
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VEGAN SPAGHETTI SAUCE RECIPE WITH LENTILS
From lettucevegout.com
Ratings 8Calories 333 per servingCategory Main Course, Sauce
- Place the oil and vegetables into a large pot and cook over medium heat for about 10 minutes, until the vegetables are softened.
- Add 3 C strained tomato and the drained and rinsed lentils along with the herbs and spices (1 tsp garlic powder, 1 tsp onion powder, 1 ½ tsp dry oregano, 1 ½ tsp dry basil and salt to taste).
- Let the sauce simmer on low heat for 10-15 minutes. Taste and adjust seasoning/ salt as needed.
EASY VEGETABLE LENTIL PASTA SAUCE - RUNNING ON REAL …
From runningonrealfood.com
4.8/5 (4)Total Time 25 minsCategory SauceCalories 241 per serving
- To make the lentils, bring the water to a boil in a pot then add the lentils, cover and reduce to a light simmer. Cook until the water is absorbed and the lentils are tender, approximately 15 minutes. These can be made in advance if needed.
- If you’re serving over pasta, cook that now according to package instructions. The sauce also works well over zucchini noodles.
- Add the peppers, garlic, onion and tomato sauce to a large skillet and cook for 5-10 minutes, stirring often over medium heat. If you’re using red pepper flakes for spicy sauce, add those now. Stir in the spinach and cooked lentils. If you’re adding nutritional yeast, add that now as well. Cook for a couple more minutes, stirring every so often, then turn off the heat. Season with salt and pepper, if needed.
- Serve over your favourite pasta or zucchini noodles, toped with more nutritional yeast or vegan parmesan, fresh cracked black pepper and chopped fresh basil, if desired.
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