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Recipe: Quick Spaghetti with Fresh Tomato Sauce

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

~ Marla Meridith

One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.

~ Marla Meridith

Recipe: Quick & Easy Spaghetti and Meatballs

Recipe: Quick & Easy Spaghetti and Meatballs

Ingredients

1 lb spaghetti or any pasta
1 lb ground beef
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
½ tsp Kosher salt
2 tsp dried basil
24 fl oz (1 jar) canned tomato sauce
grated or shaved parmesan cheese for topping

Directions

Preheat the oven to 375 degrees F.
Line a baking tray with tin foil.

Place the ground beef in a large bowl.
Season with the garlic powder, onion powder, black pepper salt and basil. With clean hands combine well.

Roll into 1 inch meatballs. Place the meatballs onto the lined baking sheet. Bake for 20 minutes.

While the meatballs are baking, cook the pasta to package directions.
Drain the pasta when it’s done cooking.

Heat the sauce in a skillet. Season to taste with the garlic powder, onion powder etc. if you want it to have more profound flavors.

Top the cooked pasta with the sauce, meatballs and some Parmesan cheese.

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Spaghetti with Prosciutto and Brie recipe, a delicious comfort food dish that is simple and quick to prepare. Perfect for cold winter weeknight meals.

4 servings

12 ounces spaghetti
2 tbsp extra-virgin olive oil
1 large shallot, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 5-ounce container brie cheese spread
1 tsp dijon mustard
4 ounces Prosciutto, cut into small pieces
1/2 cup finely chopped parsley
coarsely ground black pepper
top with chopped green onion

Prepare the spaghetti to package directions. Reserve one cup of the cooking water, then drain. Toss with some olive oil.
In a 12 inch cast iron skillet, heat the oil over medium heat, add the shallot. Cook a few minutes until the shallot is softened and fragrant.
Add the wine and cream, cook until mostly reduced 2-3 minutes.
Add the brie cheese spread, mustard, Prosciutto, spaghetti and 1/2 cup of the reserved cooking water. Fold in the parsley.
Continue to cook and toss until the pasta is fully coated in the sauce, add more cooking water if needed to thin out the sauce and to loosen up the spaghetti so it doesn’t stick.
Season with some pepper. Serve immediately topping with green onion.

~ Marla Meridith

Recipe: Broccoli Pesto Pasta

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Spaghetti Carbonara

Ingredients

Directions

~ Marla Meridith

Spaghetti with Shrimp & Vegetables

Ingredients

Directions

~ Marla Meridith

Turkey Meatballs in Cream of Mushroom Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti Casserole with Bison, Walnuts & Cranberry

Ingredients

Directions

~ Marla Meridith

Recipe: Broccoli Pesto Pasta

We love this family friendly healthy and delicious Broccoli Pesto Pasta recipe. Perfect for those busy weeknight meals!

6-8 servings

1 pound spaghetti, linguine or any pasta
2 cups (145 grams) fresh broccoli florets
1/2 cup (65 grams) cup toasted walnuts
1/2 cup (65 grams) grated parmesan cheese
1/4 teaspoon garlic sea salt
1 tablespoon lemon juice
3/4 cup (145 grams) olive oil (adjust accordingly)
1 tablespoon capers

Cook pasta to package directions. Toss with some olive oil and set aside.
Blanch, steam or microwave broccoli for a few minutes until it is bright green but not too soft. Plunge in an ice bath to stop cooking. Remove and pat with a paper towel to dry. Purée in a blender or food processor with the remainder of the ingredients. Adjust how thick the pesto is by adding more or less olive oil or water. This recipe will yield a thicker pesto which easily doubles as a dip or sauce.
Toss pasta with the pesto and serve warm.

Experiment with the types of nuts and cheese you use in this pesto. Pecans, almonds or pistachios would be great too. Any firm cheese would also be nice to try, you can combine it with the parmesan or experiment with other blends.

~ Marla Meridith

Recipe: Creamy Spaghetti Carbonara

4 servings

8 ounces uncooked spaghetti
8 ounces uncooked bacon
3 large eggs, beaten
1 1/2 ounces (1/3 cup) grated pecorino Romano cheese
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp freshly chopped parsley
–for topping
1/4 cup toasted panko bread crumbs
more chopped parsley

Cook the pasta to package directions. Reserve 1 cup of the cooking liquid.
While the pasta is cooking bake the bacon until desired level of crispiness. Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Reserve the bacon drippings, crumble bacon into small pieces.
In a bowl, combine the eggs, cheese, salt and pepper.
Create a double boiler with a 10 inch cast iron skillet over a medium sized soup pot. Fill the soup pot with 2 inches of water and bring to a boil. Place the skillet over the top and let it warm up. Place the pasta in the skillet and mix in the egg mixture, stirring consistently for about 2 minutes. The sauce will thicken and get creamy as you mix. Mix in 1/4 cup of the bacon drippings and the parsley. If you need to thin out the sauce, pour in some of the reserved pasta cooking liquid until you reach the desired consistency. Mix in 1/2 of the crumbled bacon.
Divide the pasta into 4 bowls, top with panko, parsley and more bacon.

I have found that baking bacon is the easiest way to prepare it.  No more splatters all over your stove top. Here’s a post on how to do it right, Perfectly Baked Bacon: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/

~ Marla Meridith