Golden Spaghetti Recipes

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil and margarine in 10-inch skillet over medium heat. Cook onions, thyme and rosemary in oil mixture 12 to 15 minutes, stirring occasionally, until onions are deep golden brown and tender. Stir in peas, tomato, vinegar and salt. Toss with spaghetti.

Steps:

• Place the squash, cream, stock, and salt and pepper into a saucepan and cook over medium heat, until the squash is mushy and tender, about 25 minutes. Puree this mixture until very smooth with an immersion blender or in a food processor.
• In the last 15 minutes of the sauce cooking time, add the spaghetti to the rapidly boiling water stirring occationally, remembering to add a small palmful of salt to the rapidly boiling water beforehand.
• When the pasta is cooked al dente, drain it and place it back in the pasta pot, add one ladleful of the cooking water then pour the squash mixture over the spaghetti, tossing very slightly, only to coat. Serve with a sprinkling of grated Parmesan cheese.

Steps:

• Dice pepper, mushrooms and onion.
• Sauté all vegetable in oil.
• Boil spaghetti for 7 minutes and drain.
• Combine everything except cheese with spaghetti.
• Pour half of mixture into a greased casserole dish.
• Cover with one cup of cheese.
• Pour in the remaining mixture.
• Cover with second cup of cheese.
• Bake at 350°F for 25 minutes.