Spaghetti Squash Pomodoro Is a Super Easy Weeknight Meal

That is way too easy…

How much vitamin K you ask? See for yourself:

  • 1 cup/155 grams of spaghetti squash contains 1.2 mcg of vitamin K – 2% Daily Value (DV)
  • 100 grams of spaghetti squash contains 0.8 mcg of vitamin K – 1% DV
  • 1 ounce/28 grams of spaghetti squash contains 0.2 mcg of vitamin K – 0% DV

Basil is very high in vitamin K however, so I’d be very sparing with the basil…

Soak Pasta Instead of Boiling It for Easier Baked Pasta Dishes

Here’s something I’ve always wondered: when baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren’t you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there’s the obvious first part of the answer to this question: pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it’ll also suck up all of the moisture from the sauce, leaving it dry or broken.

Source: The Food Lab: For Easier Baked Ziti, Soak, Don’t Boil Your Pasta

I thought the pasta drew moisture from the sauce.  It does… resulting in dry sauce. I’ve always wondered about those pastas marketed as not needing to be boiled first—how are they different from regular pasta or is this just some marketing ploy? Anyway, traditionally recipes recommend boiling the pasta first.

Take Your Marinara Sauce to the Next Level With a Little Lemon Zest

With one ingredient, make your marinara taste like the best tomatoes on earth.

Source: A Genius Trick for Brighter Marinara Sauce

I have refresher for those that need it: Difference between Citrus Zest, Peel and Rind

A little lemon zest does wonders for chicken gravy too. That and black pepper. For those that are into that sort of thing… 😉