Classic spaghetti with tomato sauce is a family favorite.
Here it gets a crispy boost from toasted panko breadcrumbs and garlic. For this quick meal, I’ve added beef strips. Once the spaghetti is boiled, the rest of the meal is made in one pan.
I like to use panko breadcrumbs. They’re made from crustless white bread that is processed into flakes and then dried. They add a crisp texture.
Serve a washed, ready-to-eat salad on the side to complete the meal.
• Four crushed garlic cloves can be used instead of minced garlic.
• Any type of quick cooking beef can be used.
• A few drops hot pepper sauce can be used instead of crushed red pepper.
Crispy Spaghetti With Beef Strips
Yield 2 servings. Recipe by Linda Gassenheimer.
1/4 pound whole wheat spaghetti
3 teaspoons olive oil, divided use
1/4 cup panko breadcrumbs
2 teaspoons minced garlic, divided use
1/4 teaspoon crushed red pepper
3/4 pound grass-fed beef tenderloin cut into 2 1-inch strips
1 cup canned reduced-sodium chopped tomatoes
Salt and freshly ground black pepper
Place a large saucepan 3/4 filled with water on to boil for the pasta. Add the spaghetti to the boiling water and cook 8 minutes. While spaghetti cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the panko breadcrumbs and 1 teaspoon garlic. Saute 1 to 2 minutes until golden. Remove to a plate and set aside.
Using the same skillet, add the 1 remaining teaspoon oil, remaining 1 teaspoon minced garlic, crushed pepper and beef. Saute to brown beef on all sides, about 1 minute. Add chopped tomatoes and cook 5 minutes. Drain spaghetti and add to the skillet. Toss well with the meat and sauce. Add salt and pepper to taste. Divide between two dinner plates and sprinkle breadcrumbs on top.
Per serving: 586 calories (29% from fat), 19.1 g fat (6 g saturated, 7.6 g monounsaturated), 84 mg cholesterol, 46.2 g protein, 58.6 g carbohydrates, 5 fiber, 224 mg sodium.