Low Carb Green Bean Spaghetti Food

SPAGHETTI WITH GREEN BEANS

Steps:

• Blanch the tomatoes, peel, quarter, core and cut into cubes.
• Peel and chop the garlic. Rinse and shake dry the basil leaves, pluck into small pieces and coarsely chop (set aside some basil leaves and 2-3 tablespoons of diced tomato for garnish). Purée everything with the tomato paste, then stir in half of the parmesan and the olive oil. Season with salt and pepper.
• Rinse the beans, cut off ends and cook with the pasta in plenty of boiling salted water for about 8 minutes, or until al dente.
• Drain pasta and beans and serve with the tomato pesto on warmed plates. Sprinkle on the remaining tomatoes and parmesan and garnish with basil.

GREEN BEAN SPAGHETTI

Steps:

• 1. This really is a one dish meal -- I adjust the amount of green beans and meat (increase or decrease) to fit the situation and the number of people I'm feeding.
• 2. I really do just dump the frozen green beans into the pan and cook until they are thawed, cover with sauce, and simmer til tender. Sometimes I add other frozen vegetables, too -- such as broccoli or okra
• 3. I also like to add some more garlic powder and Italian spices for the last 5 minutes of cooking time to freshen up the flavors. You can also add a little more salt and pepper if you like at that time. Just taste it and see.

LOW CARB GREEN BEAN SPAGHETTI

Steps:

• Cook beans according to package directions; drain.
• Meanwhile, in a large pot, cook the ground beef with the onion, green pepper, mushrooms and garlic; drain fat.
• Season to taste with salt and pepper.
• Add the tomato sauce, Italian seasoning and garlic powder.
• Bring to boil then simmer about 5 minutes.
• Serve 1 cup meat sauce over about 1 cup green beans per serving.
• Top with each with 1 tablespoon Parmesan cheese.

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.