Spaghetti with Sun-Dried Tomato & Pistachio Pesto

Spaghetti with Sun-Dried Tomato & Pistachio Pesto
Prep Time
35 min prep time
Number of Servings
3
Ingredients

For the Pesto

  • 2 oz sun-dried tomatoes, preserved in salt
  • 2 oz salted pistachios, plus 1 to 2 Tbsp chopped pistachios for topping
  • [q:1/4] cup olive oil, plus additional for drizzling
  • 1 large clove garlic, crushed

For the Pasta

  • 7 oz dried spaghetti
  • Olive oil
  • Coarsely ground black pepper
Directions

For the Pesto

  1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
  2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
  3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

  1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
  2. Drain spaghetti, divide among plates, and drizzle with a little oil.
  3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.
Nutrition Info

Per serving: 600 Calories, 15 g Protein, 66 g Carbohydrates, 6 g Fiber, 33 g Total fat (4 g sat), 51 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B6, [nutrition:2] Vitamin B1 (thiamine), E, Magnesium, Potassium, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), C, K, Iron, Zinc

Roasted Poblano Creamy Spaghetti with Grilled Chicken, Onions, & Peppers

Roasted Poblano Creamy Spaghetti with Grilled Chicken, Onions, & Peppers
Prep Time
45 mins prep
Number of Servings
4
Ingredients
  • 1 lb poblano chilies
  • [q:3/4] cup plain unsweetened Greek yogurt
  • [q:1/4] cup roughly chopped cilantro
  • 1 garlic clove, grated
  • Salt and pepper
  • 4 oz spaghetti
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 Tbsp vegetable oil, divided
  • 1 small onion, cut in half along the equator
  • 1 red bell pepper, sliced lengthwise into 2 pieces
Directions
  1. To fire roast chilies for poblano cream sauce, place chilies on a baking tray and broil them until skin is blackened, turning as needed.
  2. Place peppers in a bowl and cover with plastic wrap. When cool enough to handle, after about 20 minutes, remove blackened skin from peppers by wiping it off with your fingers. Rinse remaining blackened skin off. Cut chilies in half and remove and discard seeds. Roughly chop chilies and place in bowl of a food processor along with yogurt, cilantro, garlic, and salt and pepper to taste. Purée.
  3. Bring a large pot of water to boil. Cook spaghetti according to package directions. Drain spaghetti and set aside.
  4. Heat a grill pan over medium-high heat. Season chicken breast with salt and pepper and coat with 2 teaspoons of the oil. Grill chicken breast for approximately 4 minutes per side or until cooked through. Toss onion and bell pepper pieces with remaining oil. Season to taste with salt and pepper. Grill until just softened and slightly charred about 3 minutes. Slice grilled onion and bell pepper pieces into long strips.
  5. Toss spaghetti with sliced bell pepper and onion and half of poblano-yogurt sauce. Heat through. Divide between 4 bowls. Top each bowl with a grilled chicken breast and dollop of remaining sauce.
Nutrition Info
487 Calories, 49 g Protein, 39 g Carbohydrates, 4 g Fiber, 15 g Total fat (3 g sat), 405 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin B1 (thiamine), E, Magnesium, Potassium, [nutrition:1] Vitamin A, B12, D, K, Folate, Iron, Zinc

How to Make Great Pasta

How to Make Great Pasta
Use these simple tips to make perfect pasta from pot to plate.
Pam Bump
Perfectly cooked penne on a fork with rolling steam

For something so simple, it sure can go wrong!

If you want in on the secret, follow these easy tips for perfect pasta every time.

Tips for Cooking Perfect Pasta

  • Preparing to Cook the Pasta

    • Use a Big Enough Pot

      Be sure to use a pot large enough to hold the pasta without crowding. Pasta needs to move around in boiling water.

      • Keep in mind that most dried pasta doubles in volume when cooked.
      • For 1 pound of pasta, use a pot that holds a minimum of 6 quarts of water.

    • Don't Add Olive Oil

      Don’t add olive oil to the cooking water. Oil coats pasta, and it prevents sauce from sticking.

    • Bring Cold Water to a Full Boil

      Use only cold or cool water for cooking pasta. Bring the water to a full, rolling boil.

      • To bring the water to a boil more quickly, cover the pot with a lid.
      • If the water's not at rolling boil, the noodles release natural starches that act like glue, causing them to stick together.

  • Cooking the Pasta

    • Stir Lightly with a Wooden Spoon

      Stir the pasta two to three times during the cooking process with a long, wooden spoon.

    • Don't Cover the Pot

      While the pasta is cooking, do not cover the pot with a lid.

    • Don't Overcook It

      Pasta can easily overcook. The only way to know when it's ready taste it. Keep in mind that pasta continues to cook when you remove it from the stove, drain it, and coat it in sauce.

      • Perfect al Dente

        There should be a light resistance, or chewiness, when biting it. It should not be soft or overdone, or have a hard center.

      • Stop the Cooking Process

        To stop pasta from cooking once it’s reached the al dente stage, add 1/2 to 1 cup of cold water to the hot pasta water. This lowers the temperature and stops the cooking process. Drain as usual.

  • After Cooking the Pasta

    • Don't Rinse It

      Never rinse pasta. Rinsing removes most of the starches and nutrients.

    • Use the Cooking Water

      Consider adding a small amount of reserved cooking water to pasta sauce for added flavor or to thin a thick sauce.

Sources

“Cooking Pasta—How To Cook Perfect Pasta,” WhatsCookingAmerica.net

“Top Ten Tips for Cooking Pasta,” ZestyCook.com

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Contributor
Lisa Fabian
Tags
pasta
kitchen / cooking
spaghetti

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Pasta Combinations

Pasta Combinations
User your noodle to come up with fresh ideas
Pam Bump
a bowl of penne and shrimp in red sauce

There’s nothing wrong with a hearty bowl of spaghetti topped with your favorite marinara. But sometimes you want something a little bolder, a little more exciting.

That’s the great thing about pasta—the possibilities are endless!—and that’s where these dishes come in.

Pasta Pairings

Toss one of the following combinations with your favorite brand of cooked pasta, and you have a fast and healthy weeknight meal.

We’ve suggested different shapes of pasta to accompany each option, but feel free to use whatever style you like and make sure to cook your pasta the right way.

  • Cajun Shrimp Penne

    • Chopped red and green bell peppers
    • Chopped tomato
    • Shrimp
    • Diced green onions
    • Hot sauce

  • Goat Cheese and Arugula Rotini

    • Chopped garlic
    • Arugula
    • Crumbled goat cheese
    • Chopped sun-dried tomatoes
    • Toasted bread crumbs

  • Salmon and Peas with Shells

    • Salmon, cut into chunks
    • Peas
    • Low-fat sour cream
    • Lemon juice
    • Dill

  • Lentil Bolognese with Spaghetti

    • Roasted eggplant
    • Chopped red bell pepper
    • Brown lentils
    • Chopped tomato
    • Shredded Parmesan cheese
Sources

“Cooking Pasta—How To Cook Perfect Pasta,” WhatsCookingAmerica.net

“Top Ten Tips for Cooking Pasta,” ZestyCook.com

You might also like...

Contributor
Lisa Fabian
Tags
spaghetti
pasta

Future Sidebar Content

Watch this space!

Zucchini Spaghetti with Easy Lentil Marinara

Zucchini Spaghetti with Easy Lentil Marinara
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
4
Ingredients
  • 1 cup dried French lentils
  • 2 cups water
  • 2 Tbsp olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 15-ounce cans organic tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • [q:1/2] tsp dried thyme
  • 6 medium zucchini, spiralized into pasta*
  • Salt and black pepper to taste
Directions
  1. Add lentils and water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
  2. Meanwhile, add 1 Tbsp olive oil to a pan over medium heat. Add the onion and sauté for 5 minutes, or until translucent. Add the garlic cloves and sauté for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 to 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and sauté the zucchini pasta for 5 to 10 minutes, until desired tenderness is achieved.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot.
Nutrition Info
344 Calories, 18 g Protein, 0 mg Cholesterol, 54 g Carbohydrates, 17 g Total sugars (0 g Added sugars), 12 g Fiber, 9 g Total fat (1 g sat), 1,327 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Folate, [nut:4] Vitamin B2 (riboflavin), Phosphorus, [nut:3] Vitamin B3 (niacin), Vitamin E, Iron, Potassium, [nut:2] Vitamin K, Magnesium, Zinc, [nut:1] Calcium
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