St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Yakitori | Main | Arugula Salad with Roasted Tomatoes & Pine Nuts »

Spaghetti Salad with Vegetables and Crunchy Garlic

Spaghetti Salad with Vegetables and Crunchy Garlic

 

Last night summer got rolling around here with a great crowd of friends, a spaghetti salad feast and a bunch of smokin' musicians jamming late into the night.

Spaghetti Salad with Veggies and Crunchy Garlic

This serves 4 - 6 comfortably - eight with bread, sides etc. It's a great dish for a casual summer supper on the porch, movie night at home, or a rainy Sunday afternoon with a few friends, a jazz album or two, and the paper.

5 Tbsp crunchy garlic (see separate recipe below)
oil reserved from making crunchy garlic
1 lb spaghetti
assortment of raw vegetables such as tomatoes, celery, radishes, red onion, scallions, green beans, peas, broccoli, mushrooms, asparagus, etc., cut in bite-size pieces -- be sure that you include at least one with a definite crunch, like celery or radish.
minced herbs such as parsley, oregano or basil
2 oz Parmeggiano-Reggiano cheese, shredded
4 oz cooked ham cut in thin strips  (option)
4 oz cold cooked peeled shrimp (option)
toasted pine nuts (option)

Blanch green beans, peas, broccoli, asparagus, or other vegetables not normally eaten raw by plunging in boiling salted water for two minutes, draining and immediately showering with cold water to stop the cooking. Drain well.

Cook pasta al dente, drain and mix with the garlic oil reserved from the crunchy garlic and the herbs. Set out the vegetables in individual serving bowls and allow guests to build their own plates of pasta, vegetables and ham or shrimp if using. The cheese, a sprinkling of crunchy garlic and a grinding of black pepper top it off. Serve with a good crusty bread and a bottle of your favorite wine.

 

Crunchygarlic

 

Crunchy Garlic

2 heads garlic
1/4 C olive oil, or as needed

Peel and chop the garlic. Sauté garlic slowly in the olive oil until just golden brown. Quickly remove with slotted spoon to a paper towel on plate. Reserve oil for use flavoring pasta or salad dressing.

When the garlic has cooled, transfer to a clean paper towel and cover with another. On a flat surface, use a rolling pin or large cylindrical jar to crush the crunchy nuggets to a powder.

Sprinkle over steamed vegetables or pasta for a special treat. Keeps for several days in the refrigerator. Makes approximately 5 tablespoons.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Stephen,

Thank you so much for the wonderful evening of delicious foods. I especially loved the crunchy garlic,
perfection in its golden glow!

I did feel badly about leaving you and E with all the cleanup, but today after reading your blog, I'm smiling and relieved with the poetic outcome.

On my next visit, Joe mentioned he would like to create the "perfect" raviolli. Sounds like the beginnings of yet another evening of epicurean delight.

Be well,
MJ

Hey MJ...thanks for being a part of it, and bringing the strawberries and cream. Sounds like Joe's warming up for Iron Chef: Ravioli -- tell him I'm ready when he is!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.