Green Sauce Pasta 10 Min Food

GREEN SAUCE PASTA (10 MIN)

Steps:

• Bring a big pot of water to boil. Season with a pinch of salt and cook your pasta of choice according to package instructions. (Total cook time will vary depending on which type of pasta you choose)
• In the meantime, put all of your ingredients for the sauce into a (high-speed) blender and blend until smooth.
• The stronger the blender, the smoother your sauce will turn out.
• Taste sauce and adjust seasoning. For a thinner sauce gradually add more broth/ oil.
• Toss your cooked pasta sauce with the sauce.
• Garnish with some extra olive oil, parmesan or fresh green herbs and serve immediately.

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 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.

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.

10 MINUTE TOMATO SAUCE FROM AMERICA'S TEST KITCHEN

Steps:

• Melt butter in saucepan over medium heat. Add 1/4 cup grated onion. Saute 2 minutes. Add oregano and 1/2 tsp salt. Cook with stirring 3 minutes until onions begin to brown. Add crushed garlic. Cook 30 seconds. Add crushed tomatoes and sugar. Turn heat to high and cook with stirring until simmering. Turn heat to medium low. Simmer 10 minutes. Remove from heat. Stir in olive oil and basil. Season with salt and pepper to taste. Serve over pasta.