Quick-and-Easy Spaghetti

Cooking elaborate recipes can be a lot of fun. But some days, a person just doesn’t have the time to spend an hour or so preparing a dish that has a dozen or so ingredients.

That’s why it’s nice to have several recipes on hand that call for a minimum number of ingredients and can be on the table in less than an hour.

I have several recipes like that. The pasta fagioli and broccoli and rigatoni recipes that I’ve shared with readers fit into that category. But a person can never have too many of those recipes.

That’s why the following spaghetti recipe that I came across is so appealing. It calls for just five ingredients, takes only five minutes of preparation and 11 minutes to cook.

Quick-and-Easy Spaghetti
1 pound spaghetti
2 tablespoons extra-virgin olive oil
½ cup grated Parmesan cheese
¼ cup tapenade (olive paste)
½ cup gorgonzola cheese crumbles
Cook pasta in a large pot of boiling water according to package directions; drain. Return pasta to pot. Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
Yield: Serves 6.
Approximate nutritional analysis per serving: 412 calories, 27 percent of calories from fat, 12 grams fat (4 grams saturated), 15 milligrams cholesterol, 58 grams carbohydrates, 17 grams protein, 338 milligrams sodium, 4 grams fiber.

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