Green Pasta Sauce Food

GREEN PASTA SAUCE

Green Pasta Sauce image

Easy and delicious green pasta sauce.

Provided by Heather

Time 20m

Number Of Ingredients 8

Ingredients

1 10 oz bag spinach
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup Parmesan cheese
1/2 cup vegetable stock (or chicken stock or water)
4 oz cream cheese
1 lb spaghetti (or other pasta)
salt and pepper to taste

Steps:

Boil spaghetti according to package directions.
While pasta is cooking, add olive oil to large skillet over medium heat. Stir in minced garlic and saute for 1-2 minutes. Add in spinach and cook until it wilts.
Add cooked spinach to a food processor or blender. Add in cream cheese, Parmesan cheese, broth, salt and pepper. Blend until sauce is formed.
Add sauce and drained, cooked pasta back into skillet and toss.
Serve warm with extra grated Parmesan cheese.

Nutrition Facts : Calories 381 kcal, Carbohydrate 58 g, Protein 14 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 26 mg, Sodium 277 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GREEN TOMATO PASTA SAUCE

Green Tomato Pasta Sauce image

Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.

Provided by 2hot2handle

Categories Low Cholesterol

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup extra virgin olive oil
12 medium green tomatoes, cut into 1/4 slices
kosher salt
ground black pepper
6 garlic cloves, minced
24 fresh basil leaves
1 lb linguine
1/2 cup parmesan cheese, freshly grated

Steps:

Preheat oven to 300°F.
Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes.
In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired.
Serve over hot cooked pasta and top with freshly grated Parmesan.

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