Spaghetti Verde Recipes

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.

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.