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Confetti Spaghetti Recipe

If you like food, you’ll probably want to read The Recipe Club: A Novel About Food and Friendship, a novel that is unique in that the story is told through letters between two best friends; early on they decide to include a recipe with each letter and form their own two person recipe club. This delightful book includes over 80 fun recipes; many are quick and easy. One of the recipes that caught my eye was called Confetti Spaghetti, which I’ve adapted to make it not only look more like confetti by finely chopping the vegetables instead of grating them, but also adding ham to make it into a main dish. My version of Confetti Spaghetti includes whole wheat pasta, which is a little healthier and contains fiber, loads of vegetables, (including a couple of jalapenos for a little spice), and lean ham. It makes a big batch – enough for 12 servings - so it’s perfect to serve to a crowd, who will devour it instantly; leftovers heat beautifully in the unlikely event that there are any. Confetti Spaghetti is really easy to make, though, and is made on the stovetop so it won’t heat up the kitchen; a food processor or hand chopper reduces the hands-on time considerably, although most veggies can be purchased already chopped in the produce department of large grocery stores if so inclined. Even when chopping your own vegetables, this luscious, creamy main dish can be made from start to finish in about 30 minutes.
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The Official Hancock Tasters loved this dish, and didn’t seem to notice that they were eating lots of healthy veggies. Confetti Spaghetti is a colorful light main dish and is perfect for a hot summer evening, since it doesn’t need an oven. You can make it a full meal by adding a salad and crusty bread.

12 Servings

1 pound whole wheat spaghetti
Boiling salted water

1 tablespoon olive oil
1 cup red onion, finely chopped
1 cup peeled and finely chopped large carrots
2 cloves garlic, finely minced

1 red bell pepper, finely chopped
2 to 4 large jalapeno peppers, finely chopped
1 8-ounce zucchini, finely chopped

1/2 pound ham, diced
1 1/2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

3 3/4 ounces sliced black olives, drained
1 1/2 cups freshly grated Parmesan cheese
  1. Break the spaghetti into 1 1/2 inch pieces into the boiling, salted water; cook until al dente, about 9 minutes (less time for non-whole wheat pasta).
  2. Drain well in a colander.
  3. Meanwhile heat the olive oil in a very large, deep non-stick skillet. Add the onion, carrot, and garlic; sauté about 5 minutes or until they are crisp-tender.
  4. Stir in the bell pepper, jalapeno pepper, and zucchini; stir over medium heat for 1 minute.
  5. Add the ham, whipping cream, salt, and pepper.
  6. Bring the mixture to a boil; stir in the pasta, and olives.
  7. Stir well to coat all of the pasta with the sauce.
  8. Remove from the heat and stir in the Parmesan cheese.
  9. Serve immediately.

Amount Per Serving
Calories 354 Calories from Fat 158
Percent Total Calories From: Fat 45% Protein 17% Carb. 38%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 58 mg
Sodium 529 mg
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sugars 0 g
Protein 15 g

Vitamin A 92% Vitamin C 79% Calcium 0% Iron 11%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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