Spaghettini With Green Sauce Recipes
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
SPAGHETTINI AND MUSSELS WITH GREEN SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
- In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
- Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
- Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
- Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
- Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 11 grams, Carbohydrate 103 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 1321 milligrams, Sugar 5 grams, TransFat 0 grams
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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.
- Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.
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