Agretti Spaghetti, two ways


In last week’s menu plan, I wrote about a new dish I was going to try, Agretti Spaghetti, with the green vegetable Agretti, a slightly tart, stringy vegetable originally from Italy. As it turned out, I ended making two different versions of Agretti Spaghetti, and they were both tasty enough to immortalize them here on Kitchen Gadget Girl!

The first is a tasty, tomato-free pasta dish that took me about 15 minutes to pull together. Both kids declared it a success, and Lisa’s son gobbled an entire bowl after baseball practice. The second recipe uses some of the Asian flavors that I love with Agretti, including sesame seed oil. The recipe was inspired by Lynda from Taste Food.

Version 1: Agretti Spaghetti, the original

Agretti Spaghetti
originally from a recipe by Matthew K
1 pound spaghetti (or other pasta, see note below)
1 bunch agretti, cleaned well and chopped into 2 inch pieces
3 Italian Sausages, casings removed
3-4 green garlics or spring shallots, minced 
1 Cup ricotta cheese 
Olive oil 

Clean the agretti and remove the “bulbs”. Chop into 2 inch pieces. 

Boil agretti with spaghetti in salted water according to the cooking time on the spaghetti box.

While the pasta is cooking, brown Italian Sausage in a pan with green garlic with a bit of olive oil.

Drain the pasta and return to cooking pot, mix all ingredients together and add salt and pepper to taste. For a little kick, throw in some red pepper flakes. Serve. 

Note: for best results, choose a pasta that cooks in 7-9 minutes.


Version 2: Asian-style Agretti Spaghetti

Soba with Agretti and Edamame
based on a recipe from Lynda at Taste Food

1 package soba noodles
1 bunch agretti, cleaned and cut into 2 inch pieces
1 cup frozen edamame
2 teaspoons sesame seed oil
1 teaspoon soy sauce
1 tablespoon olive oil
2 cloves garlic, smashed and chopped
1 red bell pepper, sliced into matchsticks
1 tablespoon grated ginger
1 jalapeno pepper, seeded and deviened, chopped fine
2 tablespoons lime juice
3-4 tablespoons chopped cilantro

Cook soba according to package, along with agretti and edamame in same pot. Drain and rinse with cold water. Drain again. Toss with 1 teaspoon sesame seed oil and soy sauce.

Sauté garlic, bell pepper and ginger with olive oil over medium heat, until fragrant. Add in jalapeno, remove from heat. 

In large bowl, mix soba, agretti and edamame with garlic and bell pepper mixture. Season with lime juice and remaining sesame oil. Toss with cilantro. Served warm or cold. 

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5 thoughts on “Agretti Spaghetti, two ways”

  1. doh, you caught me. Yes, I love to say agretti spaghetti. But that sausage one was really outstanding. Even my kids loved it, and my daughter can be slightly picky….

  2. Lydia, I am actually wondering how hard it would be grow myself! The season seems to be short, but maybe it could be a good one before it gets too hot. A little research might be in order!

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