Ran Out of Sauce

[Terri-Lynn2]

I have a container of left over spaghetti in the fridge and I ran out of sauce. Does anyone have any suggestions as to what I can do with it. The only thing I can come up with is a fritatta, which I dont have a recipe for.

Any assistance would be greatly appreciated.

Thanks


Terri

[SandyM]

Saute minced garlic in fat-freee chicken broth. Add the pasta, adding more chicken broth if it's too dry. Toss with fresh grated parmesano reggiano cheese and fresh parsley. One of my favorite quick, no-brainer meals!

[venus]

Saute veggies like red pepper, onion, carrots, green onion, zuchinni, snow peas--basically whatever you want--with lots of garlic and ginger in a little bit of olive oil. Add the pasta to the pan and toss together. Drizzle a little soy sauce on and enjoy!

[sneezles]

I always make extra pasta so that we can have one of our favorites, Spaghetti with Bacon Sauce.
1/2 pound bacon chopped
2 onions, chopped
1/2 cup dry white wine (or whatever white I have on hand)
1 (14oz) can diced tomatoes
Liberal amount of cracked black pepper
1 pound spaghetti, reheated in microwave
1 cup grated Parmesean cheese

Cook the bacon and onions until browned but not crisp. Add the wine, tomatoes, and pepper; cook cover medium heat until wine has evaporated and sauce has thickened. Spoon over individual bowls of hot spaghetti
and top with cheese. Serves four -six

[CrystalB]

One of my favorite CL recipes is for Linguine w/White Clam Sauce (I always use spaghetti)! Here's the recipe:

Linguine w/White Clam Sauce
1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (61/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce).

CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.40g; CHOL 53mg; IRON 19.70mg; SODIUM 265mg; CALC 75mg

[Terri-Lynn2]

Thanks Guys!!!!!

What great ideas and you are quick too, I'm very impressed. Looks like I will have to make a habit out of making too much spaghetti, there is great ideas here!

Thanks

Terri

[erinyyc]

There are almost too many choices to decide from!! Here are just a few of the things I've made with leftover spaghetti....
-oriental stir-fry.
-tossed with olive oil, garlic, parmesan cheese, basil and topped with fresh chopped tomatoes.
-Carbonara ( I have a wonderful low-fat recipe (fat 8g/17%).
-tossed with a little olive oil, roasted garlic and mushrooms(go exotic on the mushrooms if possible).

I'ts not exactly gourmet food, but works well! You could always just "wing it" yourself and invent a new favorite!! Have fun!!! http://www.cookinglight.com/bbs/smile.gifErin