1 p.This fact sheet describes the nutritional value and safe storage of spaghetti, a commodity food. It also offers food preparation ideas

Anding, Jenna

English

Texas A&M University

E-83
12/08
Cooking with Dry Spaghetti
Spaghetti is low in fat but high in carbohydrate, a 
nutrient that our bodies need for energy. Pasta is also a 
source of many B vitamins.          
Uses
You can use spaghetti as part of a main meal or as a tasty 
side dish. When cooked, 1 pound of dry pasta makes about 
9 cups. A serving size is ½ cup.  
How to measure it
A 1-inch diameter portion of dry 
spaghetti (shown to the right) will make 
about 2 cups of cooked spaghetti  
(4 servings of ½ cup each).
If you cook more spaghetti than you 
need, you can store the leftovers in the 
refrigerator.
How to cook it
To cook spaghetti, bring a large pot of water to a boil (if 
you are cooking 1 pound of dry spaghetti, you will need at 
least 8 cups of water).
Add the dry spaghetti and stir. Bring the water back to a 
boil and cook for the amount of time listed on the package. 
Spaghetti is done when it is firm but cooked throughout.
Be careful not to overcook it, because it will become very 
soft.
How to store it
Store dry spaghetti in a cool place. For best taste, use it 
within 1 year.
Leftover cooked pasta should be stored in the 
refrigerator in a covered container and used within 3 days.
To keep cooked pasta from sticking when it is 
refrigerated, add a small amount of vegetable oil to the 
cooked pasta.
Souped Up Spaghetti (makes 5 servings) 
What you need
1 pound ground beef or turkey           
1 small onion, chopped (if you like)                   
1 or 2 cloves of garlic, chopped (if you like)                   
1 10.75-ounce can of cream of mushroom soup       
1 10.75-ounce can of tomato soup             
4 cups cooked, hot spaghetti 
1 teaspoon dried oregano (if you like)
1 teaspoon dried basil (if you like)                     
How to make it
1. Wash your hands; make sure your cooking area is clean.
2. In a large skillet, brown the ground beef or turkey; drain 
the excess fat.
3. Add the chopped onion, garlic and soups to the ground 
beef. If the sauce is a too thick, add a small amount of 
water. 
4. Bring the sauce to a boil, reduce the heat and simmer the 
sauce for about 10 minutes, adding extra water as needed. 
Add the basil and oregano and simmer for another 10 
minutes.
5. Serve the sauce over hot, cooked spaghetti.
Tip: To save money, buy the store brands of canned soup. Once you mix 
the soup with other ingredients, your family won’t taste the difference.
Prepared by Jenna Anding, Associate Professor and Extension Nutrition Specialist, The Texas A&M System.
Produced by AgriLife Communications, The Texas A&M System
Extension publications can be found on the Web at: http://AgriLifebookstore.org
Visit the Texas AgriLife Extension Service at http://AgriLifeextension.tamu.edu
Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.
Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, and June 30, 1914, in cooperation with the United States Department of 
Agriculture. Edward G. Smith, Director, Texas AgriLife Extension Service, The Texas A&M System.
Revision
 


Cooking with Dry Spaghetti

Texas A&amp;M Repository

E-8312/08Cooking with Dry SpaghettiSpaghetti is low in fat but high in carbohydrate, a nutrient that our bodies need for energy. Pasta is also a source of many B vitamins.          UsesYou can use spaghetti as part of a main meal or as a tasty side dish. When cooked, 1 pound of dry pasta makes about 9 cups. A serving size is ½ cup.  How to measure itA 1-inch diameter portion of dry spaghetti (shown to the right) will make about 2 cups of cooked spaghetti  (4 servings of ½ cup each).If you cook more spaghetti than you need, you can store the leftovers in the refrigerator.How to cook itTo cook spaghetti, bring a large pot of water to a boil (if you are cooking 1 pound of dry spaghetti, you will need at least 8 cups of water).Add the dry spaghetti and stir. Bring the water back to a boil and cook for the amount of time listed on the package. Spaghetti is done when it is firm but cooked throughout.Be careful not to overcook it, because it will become very soft.How to store itStore dry spaghetti in a cool place. For best taste, use it within 1 year.Leftover cooked pasta should be stored in the refrigerator in a covered container and used within 3 days.To keep cooked pasta from sticking when it is refrigerated, add a small amount of vegetable oil to the cooked pasta.Souped Up Spaghetti (makes 5 servings) What you need1 pound ground beef or turkey           1 small onion, chopped (if you like)                   1 or 2 cloves of garlic, chopped (if you like)                   1 10.75-ounce can of cream of mushroom soup       1 10.75-ounce can of tomato soup             4 cups cooked, hot spaghetti 1 teaspoon dried oregano (if you like)1 teaspoon dried basil (if you like)                     How to make it1. Wash your hands; make sure your cooking area is clean.2. In a large skillet, brown the ground beef or turkey; drain the excess fat.3. Add the chopped onion, garlic and soups to the ground beef. If the sauce is a too thick, add a small amount of water. 4. Bring the sauce to a boil, reduce the heat and simmer the sauce for about 10 minutes, adding extra water as needed. Add the basil and oregano and simmer for another 10 minutes.5. Serve the sauce over hot, cooked spaghetti.Tip: To save money, buy the store brands of canned soup. Once you mix the soup with other ingredients, your family won’t taste the difference.Prepared by Jenna Anding, Associate Professor and Extension Nutrition Specialist, The Texas A&M System.Produced by AgriLife Communications, The Texas A&M SystemExtension publications can be found on the Web at: http://AgriLifebookstore.orgVisit the Texas AgriLife Extension Service at http://AgriLifeextension.tamu.eduEducational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age, or national origin.Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, and June 30, 1914, in cooperation with the United States Department of Agriculture. Edward G. Smith, Director, Texas AgriLife Extension Service, The Texas A&M System.Revision 

https://oaktrust.library.tamu.edu/bitstream/1969.1/87028/1/pdf_1450.pdf

Cooking with Dry Spaghetti

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Cooking with Dry Spaghetti

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Texas A&M University

Texas A&amp;M Repository

Texas A&M Repository