Pass the Pasta I Struggle Meals With Frankie Celenza | Tastemade

You don't have to spend $17 on a plate of bucatini to enjoy your favorite carb. For cents on the noodle, you can make spaghetti with sweet tomato sauce, broccoli spaghetti, and zucchini fettuccine — bottomless breadsticks not included — but you'll forget all about them anyway.

Zucchini Noodles With Parsley Gremolata

INGREDIENTS:
2 medium-sized zucchini
1/4 bunch of parsley
2 ounces almonds, chopped
1 clove garlic, minced
2 tablespoons olive oil
1/2 lemon, juiced
1/3 pint cherry tomatoes, quartered
Packet of red pepper flakes

STEPS:
1.) Using a vegetable peeler, peel the zucchini into large ribbons. Finely chop parsley, garlic and almonds.
2.) In a small bowl, mix olive oil, lemon juice, almonds, cherry tomatoes, parsley, and a pinch of salt. Add zucchini noodles and red pepper flakes to the bowl and toss before serving.

Spaghetti & Broccoli

INGREDIENTS:
2 tablespoons olive oil
4 cloves garlic, peeled and smashed
1/2 large head of broccoli
1/2 pound spaghetti noodles
2 tablespoons salt
1 red pepper flake packet
Squeeze of fresh lemon juice
Equipment: Large pot, saute pan, tongs, cutting board

STEPS:
1.) In a saute pan over medium-high heat, add 2 tablespoons of olive oil, then add all of the smashed garlic cloves.
2.) Set a large pot of salted water over high heat and bring to a boil.
3.) With a good grip on the broccoli, slice thinly to crumble. Separate the stems and the florets and set them all aside.
4.) When the water is boiling, add salt, then add the spaghetti. Set a timer for 1 minute less than the box indicates for al dente.
5.) Add the chopped broccoli stems to the garlic oil, then add some pasta water. Simmer for a few minutes.
6.) Add cooked pasta to the saute pan, followed by the broccoli florets. Stir vigorously over high heat for a full minute.
7.) Add red pepper flakes and a squeeze of lemon juice.
8.) Add a little more pasta water until it becomes saucy. Plate and serve.

Sweet Tomato Spaghetti

INGREDIENTS:
2 tablespoons salt
1/2 large yellow onion
2 tablespoons olive oil
1/2 pound spaghetti noodles
1/2 can whole peeled tomatoes
1 lemon
Equipment: Large pot, saute pan with lid, cutting board, colander

STEPS:
1.) Set a large pot filled with water over high heat and add salt. Bring to a boil.
2.) Cut the root and the growing end off the onion, then cut in half from root to tip and peel.
3.) With the flat side of each half facing down, cut half-moon slivers 1/8-inch thick.
4.) In a saute pan over medium heat, add 2 tablespoons of olive oil, then add the sliced onions with a healthy pinch of kosher salt and stir.
5.) Cook for several minutes, add some pasta water, then allow onions to cook until caramelized.
6.) Add pasta to boiling water, and cook 1 minute less than the package directions.
7.) Crush tomatoes by hand and add to the pan with onion.
8.) Thinly slice the peel off the lemon and add pieces to the sauce. Continue simmering.
9.) When pasta is al dente, remove it from the water, add to the sauce, then stir and continue to cook for 1 minute. Plate and serve.

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