Creamy Green Spaghetti Recipes

CREAMY GREEN SPAGHETTI

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.

ONE-POT CREAMY GREEN GODDESS PASTA

Steps:

• Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
• Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
• Spoon pasta mixture into serving dish; top with radishes and herbs.

CREAMY GREEN PASTA

Steps:

• For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
• For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
• Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
• Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
• Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

CREAMY GREEN BEANS AND PASTA

Steps:

• If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
• Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
• For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.