PASTA VERDE
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
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
ESPAGUETI VERDE
This is Mexican Green Spaghetti. So rich and creamy with a slight kick from the poblano peppers. NOTE: You can use pasilla peppers instead of poblanos. You can use sour cream, or Greek yogurt for the crema. You can use Parmesan for the Manchego.
Provided by Charmie777
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Turn the broiler to high. Set poblano chiles on a foil covered baking sheet, and broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides.
- Transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
- Chop the chiles and then place in a food processor or blender along with the cilantro, onion, and garlic. Puree mixture until smooth.
- Cook and drain pasta.
- While pasta is cooking, add butter to a large saucepan set over medium heat. When buter foams, pour in the chile mixture.
- Cook, partially covered, for about 10 minutes, stirring occasionally.
- Add the crema and 1 teaspoon of salt.
- Add the pasta to the saucepan and toss well.
- Top with Manchego cheese.
Nutrition Facts : Calories 276.2, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 3544.8, Carbohydrate 45.8, Fiber 2.4, Sugar 3.1, Protein 8.1
PASTA VERDE
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook until just softened, about 4 minutes. Add zucchini; cook, stirring, until tender, about 4 minutes. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.
SPAGHETTI VERDE
Make and share this Spaghetti Verde recipe from Food.com.
Provided by CookingONTheSide
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done.
- Add frozen peas, then drain.
- Meanwhile, heat oil in large nonstick skillet over medium heat.
- Add shallots, saute 2 minutes.
- Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender.
- Add broth; heat.
- Return pasta and vegetable mixture to pasta pot.
- Add zucchini mixture and toss to mix and coat.
- Sprinkle servings with chives and Parmesan.
Nutrition Facts : Calories 429.5, Fat 5.5, SaturatedFat 0.9, Sodium 223.7, Carbohydrate 79.2, Fiber 6.9, Sugar 5.6, Protein 17.2
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- Roast the Peppers. Preheat oven to 400 degrees or set it to broil. Slice the poblano peppers and jalapeno peppers in half lengthwise and remove the innards, if desired. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 15-20 minutes, until the skins are blackened and blistered. You might need a bit longer, depending on your oven.
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- Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don't stick together.
- While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.
- Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.
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