Sneaky Spaghetti Sauce

Ingredients:
1 garlic clove
1/2 sweet onion
2 cups plain tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
Pinch of sugar
1/4 teaspoon cinnamon
1/2 zucchini, cleaned and skin left on
1/2 bell pepper, seeded.
1/2 cup broccoli florets
1/2 cup eggplant
1 carrot

Procedures:
Sauté garlic and onion in a saucepan until tender.

Add tomato sauce and spices. Allow to simmer.

In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves 4

Source - Healthy Eating For Kids

Old Spaghetti Factory Garlic Mizithra

Ingredients:
1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese

Procedures:
Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.

When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.

Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

Serves: 2

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Browned Butter recipe:

1/2 cup butter (one stick - 1/4 lb)

Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

Source: Old Spaghetti Factory

Klee Brasserie Restaurant's Spaghetti Carbonara

Ingredients:
1 cup mushrooms (porcini, shiitake or chanterelle)
1 pound imported spaghetti
½ cup diced pancetta
1 garlic clove, sliced
4 tablespoons heavy cream
Salt and cayenne pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh chives

Procedure:
Clean the mushrooms and slice them thin. Cook the pasta in boiling, salted water until al dente. Saute the pancetta and garlic in a large pan over medium heat for 2 minutes. Stir in cream and continue to cook for 2 minutes. Season with salt and cayenne. Add the pasta. Divide the pasta among 4 large bowls. Sprinkle with the cheese and the chives.

Serves 4.