Type what you have

Ingredients

• ✓ whole grain spaghetti
• balsamic vinegar
• olive oil
• garlic
• mustard
• black pepper
• olive oil
• cremini mushroom
• yellow squash
• red onion
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
2. 2 Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
3. 3 Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.

By docMAMA

Ingredients

• ✓ whole grain spaghetti
• parmesan cheese
• black pepper
• salt
• tomato
• mushroom
• spaghetti sauce
• mushroom
• yellow onion
• butter
• red wine
• worcestershire sauce
• salt
• bread
• egg
• ground bison
• basil
• oregano
• parsley
• green onion

Instructions

1. 1 Combine green onions, parsley, oregano, and basil in a bowl; mix well.
2. 2 Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.
3. 3 Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.
4. 4 Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.
6. 6 Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.

By kookNkooky

Ingredients

• ✓ whole grain spaghetti
• cashew
• olive oil
• button mushroom
• pea
• carrot
• spinach
• water
• all-purpose flour
• lemon juice
• garlic
• kosher salt
• black pepper
• lemon zest

Instructions

1. 1 Put cashews in a small bowl; add enough boiling water to cover. Let stand, covered, for 20 minutes. Drain, rinse, and drain again.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; add mushrooms and cook, stirring occasionally, until browned, about 5 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes, adding peas and carrots in the last minute of cooking. Drain. Return pasta mixture to the pot. Add mushrooms and spinach; cook over low heat, stirring frequently, until spinach is wilted.
4. 4 Whisk 1 1/4 cups water and flour together in a small saucepan until smooth. Simmer over medium heat, stirring frequently, until golden and pourable, about 3 minutes.
5. 5 Transfer flour mixture to a blender; add soaked cashews, lemon juice, garlic, salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil. Blend until smooth.
6. 6 Serve sauce over pasta mixture, sprinkled with additional pepper and lemon zest.

By lkb