Green Goodness Spaghetti Recipes
SUPER GREEN SPAGHETTI
This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
Provided by Jamie Oliver
Categories Quick & easy recipes Kale Quick & easy recipes Healthy dinner ideas Healthy lunch ideas Healthy meals Healthy vegetarian recipes
Time 13m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 456 calories, Fat 17.3 g fat, SaturatedFat 5.5 g saturated fat, Protein 18.4 g protein, Carbohydrate 60.5 g carbohydrate, Sugar 3.7 g sugar, Sodium 0.9 g salt, Fiber 2.6 g fibre
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
GREEN GOODNESS SPAGHETTI
Spaghetti with pesto taken to a new level. Adding spiralized zucchini and fresh green beans adds nutrition and fun to this vegetarian dinner.
Provided by Buckwheat Queen
Categories Barilla
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add salt and green beans. Simmer 1 minute. Add spaghetti and continue cooking over medium to medium-high heat, stirring occasionally, 8 minutes. Reduce heat to medium; add spiralized zucchini. Stir gently and continue simmering until spaghetti is tender yet firm to the bite, 2 or 3 minutes. Reserve about 1/2 cup cooking water. Drain the spaghetti and vegetables.
- Heat pesto in a pot over medium-low heat; add a few tablespoons of cooking water to thin slightly; stir. Transfer drained spaghetti and vegetables to pot; mix gently to coat with the sauce.
- Transfer spaghetti to a warmed serving bowl. Drizzle with olive oil; top with grated cheese, red pepper flakes, and pine nuts.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 57.6 g, Cholesterol 8.2 mg, Fat 16.4 g, Fiber 7.5 g, Protein 15.5 g, SaturatedFat 2.9 g, Sodium 1964.5 mg, Sugar 5 g
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