Green Veggie Pasta Recipes

GREEN VEGGIE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add peppers, onions and garlic; cook 10 min., stirring frequently. Add water, bouillon cube and spinach; mix well. Bring to boil; cook on medium-low heat 2 min. or just until spinach is wilted, stirring frequently.
• Drain pasta. Spoon vegetable mixture into blender. Add cream cheese; blend until smooth. Pour into skillet. Add pasta; mix lightly. Bring to boil, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat. Top with Parmesan.

VEGGIE-PACKED PASTA

Steps:

• Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
• Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
• Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
• Transfer the pasta mixture to a 9-by-13-inch baking dish.
• Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
• Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
• Remove and garnish with fresh parsley.

ALIX'S GREEN VEGGIE AND CHICKEN SAUSAGE PASTA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1-2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
• Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
• Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
• Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
• Garnish with shaved Parmesan and basil sprigs.
• Enjoy!

PASTA WITH GREEN VEGETABLES AND HERBS

Steps:

• Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
• While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
• Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.

PASTA WITH GREEN VEGETABLES AND HERBS

Steps:

• Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl.
• Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
• Add pasta to boiling water and cook according to package directions, until al dente.
• While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
• In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
• Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
• Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.