Summer Spaghetti Salad
- Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat. Add garlic and stir for 1 minute. Add pasta, tossing to combine. Add broth. Heat, uncovered, over medium heat for 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat and set aside to cool for 10 minutes. Transfer to a serving dish. Meanwhile, use a spiral vegetable slicer to cut zucchini and yellow squash into long strands. Snip strands into shorter lengths, if desired. Add to spaghetti. Set aside to cool completely. Pull cheese into thin strands; chill until ready to serve.
- In a small bowl toss together tomatoes, onion, parsley, salt, pepper, remaining oil, and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.
From the Test Kitchen
Toss together the walnuts, 1 teaspoon olive oil and 1/4 teaspoon of the salt in a shallow baking pan. Bake in a 350 degrees F oven for 5 minutes until toasted; set walnuts aside.
Nutrition Facts (Summer Spaghetti Salad)
- Per serving:
- 335 kcal ,
- 19 g fat
- (4 g sat. fat ,
- 4 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 9 mg chol. ,
- 443 mg sodium ,
- 33 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 12 g pro.
justvirginhair4 257 Days Ago
It looks like great,I would like to give it a try!It is fabulous recipes,thanks for sharing.
Scott Gutman 900 Days Ago
I cooked it until the liquid was mostly absorbed as instructed... i guess it was more like 12 or 13 minutes. Came out perfectly. It is a unique cooking method for spaghetti. Reminds me of how you cook the vermicelli along with the rice in rice-a-roni - in oil or butter until it turns golden then water or stock until it cooks down. Anyhow, this is a fabulous recipe.
Mary Puckett-Hill 1061 Days Ago
This recipe is unclear about cooking the spaghetti...so I partially cooked it,drained it,then finished cooking it in the chicken broth. IT turned out excellent,in fact a new favorite!