LLUBAV'S GREEN SPAGHETTI
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Provided by Julia Turshen
Categories HarperCollins Dinner Pasta Kale Spinach Basil Feta Vegetarian Quick & Easy Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
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.
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.
DEES ROASTED GREEN TOMATO SPAGHETTI SAUCE
i got a huge amount of green tomatoes and this recipe rocks it is so easy also joel ann reas recipe inspired mine from mistermeatballs blog pretty blog
Provided by Dienia B.
Categories Vegan
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- in dutch oven
- put a bunch of green tomatoes and garlic til is completely filled on bottom
- put in onions and shallots
- pour oil over and roast in oven at 450 degrees for 90 minutes
- mash tomatoes around
- add pesto sauce and red pepper flakes capers
- add cheese
- serve over spaghetti or freeze.
Nutrition Facts : Calories 103, Fat 3, SaturatedFat 1.6, Cholesterol 7.3, Sodium 220.5, Carbohydrate 15.2, Fiber 3.1, Sugar 9.2, Protein 6.4
SUPREME GREEN SPAGHETTI
This is a different type of spaghetti that I got from Vegetarian Times Complete Cookbook. It's a nice change from tomato-based recipes and we enjoy it because it is! A few hot pepper flakes give it a little zing. Use salt to your own taste and enjoy!
Provided by Wineaux
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the pasta according to package directions.
- Meanwhile, microwave the frozen or broccoli to thaw and cook, about 4 minutes on high power (or steam until just cooked.
- Transfer to a blender and add the milk, garlic, butter and salt(if using).
- Puree and pour the sauce over the hot pasta. Toss and sprinkle with parmeasan.
Nutrition Facts : Calories 285.8, Fat 4.7, SaturatedFat 2.4, Cholesterol 8.2, Sodium 125.6, Carbohydrate 49.4, Fiber 5.4, Sugar 2, Protein 13.2
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