Linguine Verde Recipes

LINGUINE VERDE

Linguine Verde image

Verde means green in Italian. This pasta dish has a wonderful mixture of vegetables and tastes great. Enjoy!

Provided by Nif_H

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces linguine
2 garlic cloves, minced
2 cups zucchini, sliced
2 cups broccoli florets
1 red pepper, cut in thin strips
3 tablespoons olive oil
1/2 cup chicken broth
1/4 teaspoon hot pepper flakes
salt and pepper
1 cup fresh parmesan cheese, Shredded

Steps:

Cook pasta according to package directions until al dente, just tender.
Meanwhile, in a large skillet, stir- fry garlic and vegetables over heat in olive oil, about 2 minutes. Add stock and seasonings and cook over medium high heat until vegetables are tender, stirring occasionally, about 3 minutes.
Toss vegetables and cheese with hot drained pasta. Serve sprinkled with additional parmesan cheese.

PASTA VERDE

Pasta Verde image

This Mexican-style pasta dish is delicious and vegetarian. Super easy to make and packed with flavor.

Provided by Yoly

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 43m

Yield 4

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
2 poblano peppers
1 ½ cups Mexican-style sour cream
¼ cup water
3 tablespoons chopped fresh cilantro
2 cubes vegetable bouillon
2 garlic cloves, peeled
1 ½ teaspoons ground black pepper
2 tablespoons grated Parmesan cheese, or to taste
1 tablespoon fresh cilantro leaves, or to taste

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.
Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Nutrition Facts : Calories 747.8 calories, Carbohydrate 90.1 g, Cholesterol 124.3 mg, Fat 36.2 g, Fiber 5.3 g, Protein 19.5 g, SaturatedFat 22.1 g, Sodium 87.4 mg, Sugar 7.2 g

PASTA VERDE

Pasta Verde image

Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.

Provided by LMillerRN

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups orzo pasta
1 tablespoon olive oil
1 bunch asparagus, trimmed and sliced
2 garlic cloves, minced
1 pinch thyme
1 (10 ounce) package frozen peas, thawed
1 (5 ounce) package Baby Spinach
1/2 teaspoon grated lemon peel
1 tablespoon butter
1 tablespoon lemon juice
4 ounces crumbled feta cheese
1 tablespoon chopped of fresh mint

Steps:

In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.

Nutrition Facts : Calories 539.3, Fat 14.6, SaturatedFat 7.2, Cholesterol 34.4, Sodium 485, Carbohydrate 80.9, Fiber 9, Sugar 8.4, Protein 23

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