Title: Spaghetti Three Ways
Categories: Pasta Main
Yield: 4 Servings
| SPAGHETTI - REGULAR |
| 2 | ts | Olive oil |
| 1 | c | Finely chopped onions |
| 1 | tb | Minced garlic |
| 1 | cn | (35 oz) whole tomatoes |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1/4 | ts | Oregano |
| 1 | ds | Thyme |
| 1 | lb | Spaghetti, cooked |
| SAUSAGE AND PEPPERS |
| 1/2 | lb | Sweet italian sausage |
| 1 | md | Green pepper, cut in strips |
| 1/2 | ts | Red pepper flakes |
| RICOTTA TOPPER |
| 1 | c | Part skimmed ricotta cheese |
| 2 | tb | Grated parmesan cheese |
| 2 | tb | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground pepper |
Heat oil in a skillet. Add onions; cover and cook for 5 minutes or until
tender. Stir in garlic and cook for 30 seconds. Add tomatoes, sugar, salt,
pepper, oregano and thyme. Bring to a boil, over medium high heat, cook
uncovered for 20 minutes. Break up tomatoes with a spoon while cooking.
Transfer sauce to a bowl, Reserving 1/2 cup if making sausage and peppers.
Toss remaining sauce with cooked spaghetti. Makes 4 servings - each serving
= 515 calories, 5 g fat (1 g sat fat), 0 g chol, 946 mg sodium,
101 mg carbo, 17 g protein. Sausage and peppers: Remove sausage from
casing. Crumble in a no stick skillet. Add green pepper and red pepper
flakes and cook for 12 minutes or until sausage is browned. Drain,
discarding dripping. Add reserved tomato sauce and stir to mix. Top each
serving with sauce. Makes 4 servings - each serving = 655 calories, 15 g
fat (4 g sat fat), 32 mg chol, 1347 mg sodium, 103 mg carbo, 26 g protein.
Ricotta topper: Combine all ingredients in a bowl. Top each serving of
spaghetti and sauce with 1/4 of the ricotta topping. Makes 4 servings -
each serving = 615 calories, 10 g fat (4 sat fat), 21 mg chol, 1234 mg
sodium, 104 mg carbo, 26 g protein.