Green Spaghetti Food

SUPER GREEN SPAGHETTI

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
• Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
• Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
• Drain the pasta, reserving a mugful of cooking water.
• Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
• Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

GREEN SPAGHETTI

Steps:

• Sauté coriander in oil and butter in large saucepan until fragrant. Add garlic and onion. Cover pot and soften vegetables over low heat for a few minutes. Add green tomatoes and saute a few minutes longer, until slightly softened. Add broth, herbs, salt and sugar. Cover and simmer about 45 minutes, until tomatoes are completely soft.
• Process sauce in blender or food processor until smooth. Return to pan, heat to just below boiling, add cheese, and stir until cheese is melted and sauce is thick and smooth. Serve over spaghetti and garnish with fresh herb sprigs.

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.

LLUBAV'S GREEN SPAGHETTI

Steps:

• Set a large pot of water to boil and salt it generously. Add the spaghetti to the pot and cook according to the package directions.
• Meanwhile, place the spinach, kale, basil, garlic, feta cheese, cream cheese, and olive oil in a blender and add 1 cup (240 ml) of the boiling salted water from the pasta pot. Puree until smooth and season to taste with salt (it might need quite a bit depending on how salty your water is-don't be shy!).
• Drain the spaghetti in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
• Serve immediately with extra crumbled feta cheese on top.

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.

GREEN SPAGHETTI & MEATBALLS

Steps:

• Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
• Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
• Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.

CREAMY GREEN SPAGHETTI

Steps:

• Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add Neufchatel, milk, cilantro and seasoning; blend until smooth. Return to skillet.
• Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
• Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.

GREEN SPAGHETTI

Steps:

• 1. Bring a large pot of water to boil, add spaghetti and cook according to package directions.
• 2. While spaghetti is boiling, heat a skillet with oil and add poblano peppers, rotate peppers until they turn almost black looking. Or if you have a deep fat fryer, place peppers in the basket, at 350* until skin boils and peppers turn black.
• 3. Remove peppers from oil, and place onto a paper towel to soak up oil. once cooled enough to handle, remove stems and seeds,(I usually run the peppers under cold water to make sure all the seeds are removed) (peppers are hot do to the seeds in the pepper,so if you love HOT HOT, leave the seeds in) place on a flat surface and take a knife and skin off the skin.
• 4. Drain, pasta. Once all peppers have been skinned,de-seeded and de-stemmed. place in the blender with the cilantro,milk,lime juice,bouillon and sour cream and blend til everything is liquefied.then add avocados and blend til smooth,
• 5. place pasta back on the stove top, on med-low heat, add 2-3 Tbs. of oil, and add sauce, toss until heated throughout. ******************************************************** IF ADDING MEAT:::: If you are adding meat to your dish, I do the same thing with both the chicken and shrimp. in a large skillet, add oil. once skillet is hot, add meat of choice, then add Adobe Mexican seasoning, and salt and pepper to taste, cook until done and add to pasta, tossing in while sauce is simmering with the noodles.
• 6. NOTE: If you like spice add more peppers or leave the seeds in. If your not a fan of spicy, then just used 2-3 peppers only, kids love this dish, my boys have been eating this since they where 1 1/2 years old :) I pray this dish finds its way to your dinner table. Enjoy!

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.