Green Pasta Sauce Food

GREEN PASTA SAUCE

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.

PASTA WITH GREEN SAUCE

Steps:

• In a heavy saucepan, melt butter. Add garlic, basil and parsley and cook one minute.
• Blend in cream cheese, parmesan cheese, olive oil and pepper.
• Stir in boiling water.
• Blend well and simmer carefully for approximately 5 minutes. The sauce tends to separate, so keep stirring.
• Serve over your favorite pasta, I prefer vermecelli or fettucini.

GREEN TOMATO PASTA SAUCE

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.

SPAGHETTI WITH GREEN SAUCE

Steps:

• Heat oven to 350ºF.
• Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.
• Drain spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.
• Bake 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pan, add the butter, thyme and rosemary. Stir.
• Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
• Sprinkle the flour and mix until it becomes slightly brown.
• Pour the warm milk slowly while mixing.
• Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
• Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
• Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
• Stir in the pasta. Serve right away.
• Enjoy!

GREEN PEA SAUCE

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

MEXICAN GREEN SPAGHETTI

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. Drain and set aside.
• Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
• Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
• Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
• Bake in the preheated oven until cheese is melted, about 20 minutes.

SECRET GREEN SAUCE SPAGHETTI

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
• Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.