Spaghetti Verde Recipes

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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

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

ESPAGUETI VERDE



Espagueti Verde image

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

2 large poblano chiles (or pasilla)
1/4 cup cilantro, leaves only
1/2 small white onion, chopped
1 garlic clove, chopped
2 tablespoons salt, divided
1/2 lb spaghetti
2 tablespoons butter
1/2 cup Mexican crema (see Note for substitutions)
4 ounces manchego cheese, shredded (or Parmesan)

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



Pasta Verde image

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

1 pound gemelli, or other short pasta
2 tablespoons grainy mustard
2 tablespoons white-wine or sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
2 small zucchinis, halved lengthwise, then cut crosswise 1/4 inch thick
8 ounces snap peas, tough strings removed
3 ounces baby spinach, (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
1 small bunch scallions, thinly sliced (about 1/2 cup)
1/4 cup packed fresh basil leaves, cut into very thin strips

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



Spaghetti Verde image

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

12 ounces whole-wheat spaghetti
8 ounces asparagus, trimmed and cut in bite-size pieces (about 1/2 bunch)
4 ounces sugar snap peas, trimmed, halved
1 cup frozen peas
1 tablespoon olive oil
1/2 cup shallot, minced
1 medium zucchini, halved and sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup reduced-sodium chicken broth
snipped chives (optional)
parmesan cheese, grated

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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