This is a very versatile dish that my Mom made me as a kid. We use to only have it when we had leftover spaghetti, but now I boil spaghetti just to make this. Use Thin Spaghetti, Angel Hair or Vermicelli.
Cook spaghetti in salted water to al dente; drain.
Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic. Fry the green onions and mushrooms in the seasoned oil for 3 to 4 minutes.
Add well-drained pasta to the pan and season with salt and pepper.
Toss the pasta liberally with the green onions, mushrooms and seasoned oil.
You can put almost anything in this. Any type of onion works also. I listed things on the ingredient list that I almost always put in, although there aren't any mushroom in the picture I will be posting. I served this with Chicken Georgia which already had mushrooms. I also topped it with fresh basil shredded into a chiffonade. Try adding a little ground ginger to this. YUMMY. When I want a main dish I add chopped ham or sometimes bacon. You get the point....the combination possibilities are endless.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6|
|Calories from Fat: 306 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34g||45 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 48.9mg||2 %|
|Potassium 259.8mg||7 %|
|Total Carbohydrate 58.3g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 55.3g|
|Protein 10.6g||15 %|
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Calories per serving: 579
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