Spaghetti

• Classic Spaghetti and Meatballs: The quintessential spaghetti dish, featuring tender meatballs simmered in a flavorful tomato sauce, served atop a generous portion of perfectly cooked spaghetti. A sprinkle of Parmesan cheese completes this comforting classic.
• Spaghetti Aglio e Olio (Garlic and Oil): A simple yet incredibly flavorful dish where spaghetti is tossed with garlic, olive oil, red pepper flakes, and parsley. The key is to gently infuse the olive oil with the garlic's aroma without burning it, creating a light and aromatic sauce.
• Spaghetti Carbonara: A rich and creamy Italian pasta dish made with spaghetti, eggs, Pecorino Romano cheese (or Parmesan), guanciale (or pancetta), and black pepper. The heat from the pasta cooks the egg and cheese mixture, creating a luscious sauce.
• Spaghetti with Pesto: A vibrant and refreshing dish where spaghetti is coated in a bright green pesto sauce, typically made from basil, pine nuts, garlic, Parmesan cheese, and olive oil. Fresh pesto is essential for the best flavor.
• Spaghetti with Seafood: Spaghetti pairs exceptionally well with various seafood options, such as shrimp, clams, mussels, or calamari. The seafood is often sautéed with garlic, white wine, and herbs, then tossed with the spaghetti for a delicious and satisfying meal.
• Spaghetti Frittata: Leftover cooked spaghetti can be transformed into a delicious frittata. The spaghetti is mixed with eggs, cheese, and vegetables, then cooked in a skillet until set, creating a hearty and flavorful dish perfect for brunch or a light meal.

• Good source of carbohydrates for energy.
• Provides dietary fiber, especially whole wheat varieties, aiding digestion.
• Low in sodium and fat, contributing to heart health.
• Can be part of a balanced diet when paired with nutrient-rich sauces and vegetables.
• Offers essential vitamins and minerals like iron and B vitamins, depending on the type.

Uncooked spaghetti should be stored in a cool, dry place, away from direct sunlight and moisture. An airtight container or the original packaging, tightly sealed, is ideal. Properly stored, dry spaghetti can last for 1-2 years. Cooked spaghetti should be refrigerated in an airtight container and consumed within 3-5 days. Ensure it cools completely before refrigerating to prevent moisture buildup and bacterial growth.