SPRING GREEN SPAGHETTI CARBONARA
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That's when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That's why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It's delicious but it's also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn't have that "edge" that I like - a vinegary or tart flavor that really makes all the other ingredients pop - so I added the zest and juice of a whole lemon. Don't worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
GREEN SPAGHETTI & MEATBALLS
Feed three adults or six kids with this spaghetti dinner that packs in two of your 5-a-day. Just the thing for children who are wary of greens
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
- Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
- Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.
Nutrition Facts : Calories 720 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 13 grams fiber, Protein 54 grams protein, Sodium 0.7 milligram of sodium
MEXICAN GREEN SPAGHETTI
Mexican grandma's secret green spaghetti recipe... too good not to share.
Provided by ENJERUDD
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
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. Drain and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g
GREEN SPAGHETTI
Make and share this Green Spaghetti recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Sauté coriander in oil and butter in large saucepan until fragrant. Add garlic and onion. Cover pot and soften vegetables over low heat for a few minutes. Add green tomatoes and saute a few minutes longer, until slightly softened. Add broth, herbs, salt and sugar. Cover and simmer about 45 minutes, until tomatoes are completely soft.
- Process sauce in blender or food processor until smooth. Return to pan, heat to just below boiling, add cheese, and stir until cheese is melted and sauce is thick and smooth. Serve over spaghetti and garnish with fresh herb sprigs.
SPRING GREEN SPAGHETTI CARBONARA
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan.
SPAGHETTI WITH GREEN SAUCE
This fresh green pasta sauce made with cilantro and green peppers is made with on-hand ingredients.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook spaghetti as directed on package, omitting salt. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.
- Drain spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.
- Bake 10 min. or until spaghetti mixture is heated through and mozzarella is melted.
Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 5 g, Protein 14 g
CREAMY GREEN SPAGHETTI
Provided by My Food and Family
Categories Home
Time 32m
Yield 5 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add Neufchatel, milk, cilantro and seasoning; blend until smooth. Return to skillet.
- Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
- Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g
SPAGHETTI WITH GREEN BASIL SAUCE
My family loves Basil, and I found this recipe, when I was looking to use an abundance of basil. If you like Basil Pesto, you will like this.
Provided by Tisme
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil in a blender. Blend on high speed until smooth, stir in the parmesan cheese.
- Cook spaghetti in boiling salted water until tender: Drain well.
- Add the softened butter, toss lightly until butter melts through the pasta. Add the sauce, toss well. Serve with extra grated or shredded parmesan cheese.
Nutrition Facts : Calories 1673.4, Fat 93.8, SaturatedFat 20.7, Cholesterol 51.9, Sodium 453.9, Carbohydrate 167.3, Fiber 10.5, Sugar 5.3, Protein 42.9
SECRET GREEN SAUCE SPAGHETTI
Sneak some extra green veg into pesto-based pasta sauce
Provided by Cassie Best
Categories Pasta
Time 17m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
- Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Nutrition Facts : Calories 549 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
LLUBAV'S GREEN SPAGHETTI
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Provided by Julia Turshen
Categories HarperCollins Dinner Pasta Kale Spinach Basil Feta Vegetarian Quick & Easy Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it generously. Add the spaghetti to the pot and cook according to the package directions.
- Meanwhile, place the spinach, kale, basil, garlic, feta cheese, cream cheese, and olive oil in a blender and add 1 cup (240 ml) of the boiling salted water from the pasta pot. Puree until smooth and season to taste with salt (it might need quite a bit depending on how salty your water is-don't be shy!).
- Drain the spaghetti in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
- Serve immediately with extra crumbled feta cheese on top.
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