Supreme Green Spaghetti Recipes

SPAGHETTI SUPREME

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside. In the drippings, cook the beef, celery, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. , Stir in the soup, Worcestershire sauce, salt, pepper and bacon; Stir in pasta. Cover and simmer for 20 minutes or until heated through.

SUPER GREEN SPAGHETTI

Steps:

• Cook the pasta in a pan of boiling salted water according to the packet instructions.
• Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
• Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
• Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
• Drain the pasta, reserving a mugful of cooking water.
• Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
• Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

SUPREME GREEN SMOOTHIE

Steps:

• Place all ingredients in large blender container in order given. Cover; blend on high 15 to 20 seconds or until completely smooth. Pour into glasses.

SUPREME SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions. Drain and rinse in cold water. Place spaghetti in a large serving bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least 45 minutes.

GARLIC-AND-GREENS SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
• Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

CHICKEN SPAGHETTI SUPREME

Steps:

• Preheat oven to 375 degrees.
• Spray a 13 x 9 pan with cooking spray.
• Place chicken in pan in a single layer.
• Top evenly with green onions, mushrooms and tomatoes.
• Pour dressing evenly over chicken and vegetables.
• Cover pan and bake for 45 minutes.
• Remove pan from oven and let stand 10 minutes.
• Shred chicken with 2 forks.
• Cook pasta al dente and drain well.
• Combine shredded chicken mixture and spaghetti, toss well.
• Top with parmesan cheese.

SUPREME GREEN SPAGHETTI

Steps:

• Prepare the pasta according to package directions.
• Meanwhile, microwave the frozen or broccoli to thaw and cook, about 4 minutes on high power (or steam until just cooked.
• Transfer to a blender and add the milk, garlic, butter and salt(if using).
• Puree and pour the sauce over the hot pasta. Toss and sprinkle with parmeasan.