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Today’s National Spaghetti Day, but do you really need a holiday to give you an excuse to cozy up to a bowl of hot, comforting pasta? We encourage you to celebrate this festive day with one of our favorite spaghetti recipes, and in case you need more of a reason to eat some spaghetti, a few of our best posts on why we love the stuff.
12 Reasons to Celebrate National Spaghetti Day
Serve Ellie’s traditional Italian sauce, made with tomatoes, olives, capers and arugula over your favorite pasta any day, but for today, we recommend whole-wheat spaghetti.
Find out why this classic dish made our list of 10 Foods That are Healthier Than You Think.
Traditional recipes can have as much as 970 calories and 30 grams of fat. Find out how to make a healthier version of this classic (don’t worry, it’ll still be as good as grandma’s).
Find out our dietitians’ picks for taste and nutrition in our store-bought pasta taste test.
Not all spaghetti dishes are Italian — use the noodles to make an Asian-inspired dish that’s delicious served hot or cold.
Carbonara is a heavy sauce traditionally made with bacon or pancetta and lots of Parmesan cheese, but Robin Miller lightens her version up by using turkey bacon and low-fat milk and a healthier amount of cheese.
Get an extra serving of leafy greens by adding a bunch to your pasta sauce.
Don’t toss leftover spaghetti! Use it to create a whole new meal — an eggy frittata, studded with spinach and sun-dried tomatoes.
The recipe title is a mouthful, but that’s just what you’ll want — a mouthful (or rather, several) of an old fashioned favorite, made lighter with ground turkey in the meatballs instead of fattier beef.
Spaghetti squash is the spaghetti that grows in the ground. It has a mild flavor (it doesn’t taste much like squash at all) and when cooked, has the texture of spaghetti. Give it a try if you’re not already addicted.
The low-carb craze is over but some still fear pasta. Should you really shun spaghetti? (Spoiler alert: The answer is no!)
So you want to celebrate National Spaghetti Day but you’re too busy to make homemade sauce. Which store-bought sauce is your best-tasting and healthiest bet?
Perhaps this should be National Spaghetti Week instead?
In this week’s news: School cafeteria workers have reason to high-five; scientists make milk — minus the cow; and umami is just the beginning of an avalanche of new tastes. The Spork Set Surprises Sure, most kids roll their eyes when they hear the phrase “healthy lunch.” (Certain grown-ups, too.) But a funny thing happenedRead more