Summertime Spaghetti Recipes

Steps:

• Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender., Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. , Serve sauce with pasta; top with cheese.

Steps:

• Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.

Steps:

• 1. Wash the cherry tomatoes and cut them all in half. Put them in a bowl.
• 2. Wash and dry the basil. Pull the leaves off the stalks and cut or tear them in thin strips (or use dry basil). Add to the tomatoes.
• 3. Peel the garlic. Squash with the side of your knife and chop into tiny pieces. Add to the bowl.
• 4. Pour olive oil over the ingredients. Stir and set aside.
• 5. Put a large covered pot of water on to boil.
• 6. When the water boils, slip the pasta into the pot carefully and stir with a long fork. Boil for 6-8 minutes, follow the directions on your spaghetti package.
• 7. Drain the pasta in a colander in the sink. Shake but do not rinse.
• 8. Put the pasta back in the pot, pour the tomatoes over it and stir with a long fork.
• 9. Serve on plates and sprinkle with the cheese.

Steps:

• Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered, for another 5 minutes.
• Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
• Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add pesto to taste and toss to combine.