Pastachutta

Pastachutta

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"This is a pasta dish from my grandparents who came here from Italy. It's been a favorite with everyone, and I am asked how to make it all the time. I don't know anyone who doesn't like it, especially kids."
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Ingredients

30 m servings 272 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Saute garlic, mushrooms and onion until tender. Toss with cooked spaghetti. Season with salt and pepper to taste.

Reviews

27
  1. 35 Ratings

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Most helpful positive review

I think this is actually spelled "pastasciutta" which, simply put, is a seldom used, general term for pasta. This particular pastasciutta is somewhat of a classic, in a style I grew up with and ...

Most helpful critical review

This was so bland - I would have tried it again, making changes, but my hubby asked me not to.

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I think this is actually spelled "pastasciutta" which, simply put, is a seldom used, general term for pasta. This particular pastasciutta is somewhat of a classic, in a style I grew up with and ...

Excellent side dish. I used a batch of homemade noodles instead of the box of spaghetti, and also used one tiny yellow onion and half a large purple onion. Flavor was amazing and I will make thi...

A nice simple pasta dish. I left out the onions however and used olive oil rather than butter to lighten the calorie and fat content. It makes a nice light dinner or a wonderful side.

I have made this recipe twice, and plan on making it again very soon. I love it. I made it exactly per the recipe the first time, and the second time I doubled the mushrooms only because I lov...

This was so bland - I would have tried it again, making changes, but my hubby asked me not to.

It was alright. Nothing too special.

Great recipe! I used fresh pasta and that was a great addition. I also used only 8 oz. of pasta but kept the mushrooms, onion and garlic in the original amount. Finally, I cut the onion in half ...

i think maybe my vegetable to onion ratio was off. but also i think it would be better with bowtie noodles. it had a good flavor but it was very subtle.

I loved this but had no mushrooms - so instead I threw in some frozen pre-cooked shrimp. It was delish!

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