Espagueti Verde Food

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ESPAGUETI VERDE



Espagueti Verde image

This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.

Provided by Charmie777

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 large poblano chiles (or pasilla)
1/4 cup cilantro, leaves only
1/2 small white onion, chopped
1 garlic clove, chopped
2 tablespoons salt, divided
1/2 lb spaghetti
2 tablespoons butter
1/2 cup Mexican crema (see Note for substitutions)
4 ounces manchego cheese, shredded (or Parmesan)

Steps:

  • Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
  • Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
  • Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
  • Cook and drain pasta.
  • While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
  • Cook, partially covered, for about 10 minutes, stirring occasionally.
  • Add the crema and 1 teaspoon of salt.
  • Add the pasta to the saucepan and toss well.
  • Top with Manchego cheese.

Nutrition Facts : Calories 276.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3544.8, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 8.1

SPAGHETTI VERDE



Spaghetti Verde image

Make and share this Spaghetti Verde recipe from Food.com.

Provided by CookingONTheSide

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces whole-wheat spaghetti
8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
4 ounces sugar snap peas, trimmed, halved
1 cup frozen peas
1 tablespoon olive oil
1/2 cup shallot, minced
1 medium zucchini, halved and sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup reduced-sodium chicken broth
snipped chives (optional)
parmesan cheese, grated

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
  • Add frozen peas, then drain.
  • Meanwhile, heat oil in large nonstick skillet over medium heat.
  • Add shallots, saute 2 minutes.
  • Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
  • Add broth; heat.
  • Return pasta and vegetable mixture to pasta pot.
  • Add zucchini mixture and toss to mix and coat.
  • Sprinkle servings with chives and Parmesan.

Nutrition Facts : Calories 429.5, Fat 5.5, SaturatedFat 0.9, Sodium 223.7, Carbohydrate 79.2, Fiber 6.9, Sugar 5.6, Protein 17.2

ESPAGUETI VERDE CREMOSO



Espagueti verde cremoso image

Provided by My Food and Family

Categories     Recetas de cena

Time 32m

Yield 6 porciones de 1 taza cada una

Number Of Ingredients 10

3/4 libra de espagueti s, sin cocer
2 cucharaditas de aceite
1 cebolla pequeña, picada
1 pimiento (pimentón) verde, picado
2 dientes de ajo, bien picados
4 tazas de hojas de lechuga romana troceadas
1 envase (10 oz) de crema para cocinar con hierbas italianas PHILADELPHIA Italian Herb Cooking Creme
1/4 taza de leche
1 taza de cilantro fresco
1 taza de queso mozzarella parcialmente descremado y de baja humedad KRAFT Low-Moisture Part-Skim Mozzarella Cheese Slices

Steps:

  • Cocina el espagueti tal como se indica en el paquete. Mientras tanto, calienta el aceite en una sartén antiadherente grande a fuego medio. Agrega la cebolla, los pimientos y el ajo; cocina y revuelve durante 5 min. o hasta que estén tiernos pero crujientes. Incorpora la lechuga; cocínala durante 2 min. o hasta que se ablande. Transfiere la preparación a la licuadora. Agrega la crema para cocinar, la leche y el cilantro; licúa la mezcla hasta que esté homogénea. Vuelve a colocar la preparación en la sartén.
  • Escurre el espagueti. Agrégalo a la salsa en la sartén; cocina y revuelve de 1 a 2 min. o hasta que esté completamente caliente.
  • Retira la sartén del fuego. Cubre el espagueti con el mozzarella; tapa la sartén. Déjalo reposar de 2 a 3 min. o hasta que el mozzarella se derrita.

Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PASTA VERDE



Pasta Verde image

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Provided by Yoly

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 43m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package spaghetti
2 poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes vegetable bouillon
2 garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
  • Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
  • Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Nutrition Facts : Calories 747.8 calories, Carbohydrate 90.1 g, Cholesterol 124.3 mg, Fat 36.2 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 22.1 g, Sodium 87.4 mg, Sugar 7.2 g

ESPAGUETI CON SALSA VERDE



Espagueti con salsa verde image

Ya sabemos que los platillos de pasta son nuestros favoritos, así que estamos seguros de que esta receta de espagueti con salsa verde encantará a todos.

Provided by My Food and Family

Categories     Recetas de cena

Time 35m

Yield 8 porciones de 1 taza cada una

Number Of Ingredients 9

1 libra de espagueti, sin cocer
1/2 taza de aderezo italiano fuerte KRAFT Zesty Italian Dressing, cantidad dividida
1 cebolla pequeña, picada
1 pimiento (pimentón) verde, picado
2 dientes de ajo, picados
6 hojas grandes de lechuga romana, en pedazos de 2 pulgs.
4 onzas (1/2 paquete de 8 oz) de queso crema PHILADELPHIA Cream Cheese, en cubitos
1 taza de cilantro fresco
1-1/2 taza de queso mozzarella parcialmente descremado, de baja humedad y desmenuzado KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Calienta el horno a 350ºF.
  • Cuece el espagueti como se indica en el paquete, pero omite la sal. Mientras tanto, calienta 1/4 de aderezo en una sartén antiadherente grande a fuego medio. Agrega las cebollas, los pimientos y el ajo; cocina y revuelve 5 min. o hasta que los vegetales estén tiernos pero crujientes. Agrega la lechuga; cocina y revuelve 2 min. o hasta que se ablande. Transfiere todo a la licuadora. Agrega el aderezo restante, el queso crema y el cilantro; licúalo hasta que quede homogéneo.
  • Escurre el espagueti; ponlo en un tazón grande. Añade la salsa y revuelve para cubrir bien la pasta. Ponlo en una fuente para hornear de 13x9 pulgs. rociada con aceite en aerosol; pon el mozzarella encima. Tapa la fuente para hornear.
  • Hornéalo 10 min. o hasta que la mezcla de espagueti esté caliente y el mozzarella se haya derretido.

Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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