Veggie Challenged - Broccoli in spaghetti?




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ShutterK
05-04-2009, 06:24 PM
Think I could hide some cooked brocolli in spaghetti? It's the only way I think I'll be able to get myself (and my husband) to eat it without loading it up with butter and cheese..... Thoughts?


JulieJ08
05-04-2009, 06:28 PM
I had this yesterday :), although not by choice, it was what was made. If you're trying to hide it, chop it up finer. Should be great. But then, I have always loved chunkier, vegetable-filled spaghetti sauce. If you're not fond of broccoli, try adding mushrooms too to distract, and maybe even sliced or shredded carrot. Bell peppers, mushrooms and zucchini are my favorites in spaghetti sauce.

freshmanweightorbust
05-04-2009, 06:31 PM
Sounds delish! Puree it if you have to?


MrsPiggy
05-04-2009, 06:48 PM
How about Veggie Lasagne (splg?) through some zucchini and other veggie faves into... O no now I'm getting hungry! LOL :D

kaplods
05-04-2009, 06:48 PM
I love veggies, and I love tomato sauces, and I combine the two very frequently. Because I love veggies, it's hard for me to say whether you'll like the combo, but I suspect you will, especially if you chop them fine.

One of my favorite side dishes is green beans in tomato sauce. My grandmother made it frequently to top mashed potatoes (so yummy, I lived off it in college, though used baked potatoes instead of mashed). Her original recipe called for several pieces of bacon, diced, chopped onions (sauteed together), then add a can of tomato sauce, a dash of vinegar and a tsp of sugar, and a can of green beans (I like french cut, best). I cut it down to one piece of bacon (or I shortcut the whole thing and just add a can or two of green beans to a jar of prepared spaghetti sauce). Served over pasta or potatoes, very yummy (though I've cut far back on the amount of starches that I serve under them).

I've also added spinache, broccoli, carrots, cauliflower, frozen mixed vegetables (there are so many varieties now) into spaghetti sauces - either to serve over pasta, or even just alone.

cdawnfine
05-04-2009, 07:55 PM
Think I could hide some cooked brocolli in spaghetti? It's the only way I think I'll be able to get myself (and my husband) to eat it without loading it up with butter and cheese..... Thoughts?

You can saute it in Garlic and oil when done add a little chicken broth to it before you place it over the spaghetti. This is also good when you mix in either chicken or shrimp with it.

bacilli
05-09-2009, 11:29 AM
My pasta sauce never tastes the same, because I make it with whatever veggies I happen to have on hand. I use a microplane on sturdy veggies, and a mezzaluna for the others, like broccoli or mushrooms. Hubby doesn't like huge chunks of veggies in his sauce, so I chop everything tiny then add the chunks to my own plate.

PinkyPie
05-09-2009, 01:40 PM
I do this very often. In fact, I do it to bulk up my spaghetti/pasta so I use less pasta!

digitalrequiem
05-09-2009, 11:51 PM
mmm. I do this all of the time. In fact, one of my weekday standbys (and an easy way to clean out the fridge) is to sauté thinly sliced chicken breast in olive oil and whatever spices that I'm feeling, toss in any veggies I have on hand (usually broccoli, zucchini, mushrooms, onions, peppers), pour in a jar of marinara, and serve over whole wheat pasta. It is so yummy and filling. Plus it takes 15 mins from start to finish.

digitalrequiem
05-09-2009, 11:55 PM
Also, have you tried roasting broccoli in the oven? An easy way to do this is to toss the broccoli with a bit of olive oil, season with salt and pepper, and cook at about 450 in the oven for 10 mins. The broccoli will start to brown a little bit and will get this wonderful caramelized sweetness on the outside. I also like to sprinkle some fresh lemon juice and lemon zest or balsamic vinegar over it when it comes out of the oven. So good! This also works well with brussel sprouts.

ShutterK
05-10-2009, 01:28 PM
Also, have you tried roasting broccoli in the oven? An easy way to do this is to toss the broccoli with a bit of olive oil, season with salt and pepper, and cook at about 450 in the oven for 10 mins. The broccoli will start to brown a little bit and will get this wonderful caramelized sweetness on the outside. I also like to sprinkle some fresh lemon juice and lemon zest or balsamic vinegar over it when it comes out of the oven. So good! This also works well with brussel sprouts.

That sounds SO good!

I threw some brocc in the spaghetti and it didn't taste bad at all. In fact, it was barely noticeable. ;)

digitalrequiem
05-11-2009, 01:00 AM
I got the idea for the roasted broccoli from here:
http://www.amateurgourmet.com/2008/11/the_best_brocco.html
I follow the directions down to when you remove it from the oven. The original recipe calls for extra olive oil, pine nuts, parmesan cheese, and basil. But I liked it better with just the lemon squeezed on at the end. It is so very yummy!

LindseyLouWho
05-12-2009, 09:03 PM
The first thing that came to my mind when you mentioned broccoli in spaghetti was the broccoli spaghetti dish that my mom makes, passed down from my grandmother. It's really quick and tastes just as good cold (actually I think I prefer it this way). All you do is cook spaghetti (or any noodle you prefer really) and then toss it with steamed broccoli florets cut into fairly small pieces, freshly cracked pepper, some salt, garlic powder/jarred minced garlic, Season All, some parmesan cheese and olive oil. Sometimes if I want to cut down on the olive oil I use a little bit of red wine vinegar, which makes it more like a pasta salad. You can add chicken to this, sliced olives... really anything.

fjcinzion
08-10-2009, 12:15 AM
I like making spaghetti sauce with vegetables in stead of meat sometimes. I also like to make vegetable lasgana.

Onederchic
08-10-2009, 12:13 PM
This is a great, yummy thread and I am ganking some of the ideas. Thanks :D

MeganBeth
08-10-2009, 02:15 PM
I hide veggies in my spaghetti sauce all the time. Pureed carrots and spinach go in everytime with an added can of tomato sauce (my 2yo is leery if spaghetti sauce isn't red:p)

toastedsmoke
08-13-2009, 01:07 AM
If you chop the broccoli finely, you won't be able to taste it at all in a tomato-based spaghetti sauce. I am not a veggie fan and have very sensitive veggie sensors on my tongue, but you won't even know the broccoli's there.

Skyra
11-09-2009, 11:07 PM
every recipe on this thread makes me drool... I'm definitely gonna try these, I could use some more veggies! thanks :D

AzimuthRing
02-02-2010, 11:16 PM
I've put all sorts of veggies in my sauce - mushrooms, peppers, zuchinni, yellow squash, spinach, eggplant etc. Whatever I have on hand to make it more filling and hearty. I don't always mix them all together at once!

I've served spaghetti sauce with lean ground meat (turkey/beef) over french cut green beans when I am really trying to watch my carb in-take (or if I have over eaten earlier in the day).

I love tomato based sauces with veggies.

innae
02-05-2010, 12:44 AM
I am a HUGE veggie hater (basically carrots, and raw at that, are the only ones I will voluntairly eat) -- and I chop mushrooms, broccoli, spinach, whatever (except not green peppers, too strong a taste) into mush and put it into my spaghetti sauce -- I even know it is in there and can't taste it.

ALO22
02-05-2010, 10:45 PM
I don't like brocolli and spinach with tomato sauce, but it goes well with everything else. Right now, I'm eating cous cous with chopped onions and red peppers and with spinach and some liquid cream and cheese. It's delicious!

Even more than spaghetti, cous cous go with every veggie and you don't even need sauce: roasted almonds, feta cheese, red pepper, onions, leek, brocolli, anything!

When i use tomato sauce, onions and red peppers are a must. I try to put as many veggies in it as possible, including real tomatoes.