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Spaghetti noodles.
With a little crunch.
Served warm or cooled.
I’m loving these noodles as a side dish this summer. They are the perfect compliment to grilled chicken, steaks and/or shrimp “on the barbie”, and grilled pork chops.
It’s uber simple…instead of tossing with marinara or meat sauce, you toss the cooked noodles with a mixture of bread crumbs and grated Parmesan/Romano cheese.
The result is amazing!
Crunchy Parmesan Spaghetti
Adapted from Linguini with Garlicky Bread Crumbs
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 15 minutes
Ingredients
- 1/2 to 3/4 lb spaghetti noodles ($.25)
- 2 Tbsp olive oil ($.10)
- 1/2 cup bread crumbs ($.50)
- 1/4 cup grated Parmesan cheese ($.25)
- Salt and pepper to taste
- (1 tsp Italian seasoning if using plain bread crumbs)
Directions
- Cook the noodles as directed. (Any long noodle will work…linguini, angel hair, thin spaghetti, spaghetti, fettuccine.)
- Drain and rinse with cold water. (When to rinse and not rinse pasta.) (If you wish to serve warm, don’t rinse with cold water.)
- Add to serving bowl and toss with the olive oil, bread crumbs and grated Parmesan. Toss until all the noodles are coated.
- Season with salt and pepper (and Italian seasoning if necessary.)
- Serve Crunchy Parmesan Spaghetti, as side dish.
Cost $1.10
Wonderful dish….loved it
Thanks, for the link back! Glad to see that you enjoyed this dish… makes me want to make it again soon!
Make this a complete meal by throwing a fried egg (runny yolk) on top. Perfect.
Sounded good so took this to a potluck over the weekend and asked for feedback. To a person: “Blah. Needs some spices.”I had added garlic as I thought it was very blah. Don’t know why one ould ever make this again.
After reading the above comment I must say that for years I have eaten left over spaghetti with just melted butter and some Parmesan cheese. It’s not fancy, but I have certainly enjoyed it. May have to try this idea next time!