last night’s dinner: that’s shallota flavor spaghetti

Cover of "Rachael Ray's Big Orange Book: ...

Cover via Amazon

I am finally back to taking pictures and able to get back to this little series on my blog. Yeah!

A few months ago I got Rachael Ray’s Big Orange Book cookbook. It’s ok, although I’ve found most of these recipes online. While I like to find recipes online, I think searching through cookbooks is still the best. My mom was always searching for new recipes when I was little. For birthdays or holidays she would always ask for the latest Junior League cookbook or one from a place she had just visited (usually a southern one!). So, I have a growing collection of cookbooks now, and am working my way through this one now.

That’s Shallota Flavor Spaghetti (Rachael Ray Big Orange Book, p. 29, or online here)

Directions

Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It’s like a bowl of French Onion Soup, hold the broth. It’s a knockout.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 10 shallots, halved then thinly sliced
  • Salt and black pepper
  • 1 pound whole-wheat spaghetti
  • A generous handful flat-leaf parsley, chopped
  • 1 cup grated Parmigiano-Reggiano

Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides.

melting butter and oil

Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.

shallots cooking

Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente.

Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.

almost finished!

And the finished product!

yum-o!

The recipes says it makes 4 servings. This would make 2 cups/serving. At that, the calories were a bit high (I calculated it on fatsecret.com but can’t fully recall, 600-800 sounds about right). I actually managed to get 8 servings out of it, 1 cup/serving.

 This recipe gets a 4 out of 5 stars from me! It was fairly easy, except for the cutting of all the shallots. I don’t have a mandoline, but I wonder if that would have made it easier. Anyways, it was pretty good, and might be even better with chicken and more veggies mixed in.  It’s good stuff! As Rachel says, it’s YUM-O!
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