Green Green Pasta Recipes

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GREEN ON GREEN PASTA SOUP



Green on Green Pasta Soup image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons vegetable oil
2 leeks (white and green parts) cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded and cut into 1/2 inch half moons
1/2 pound green beans cut into 1-inch lengths or "haricots verts" cut in half
1/2 cup orzo or other small shaped pasta
1 package (10 ounces) frozen "petite" peas, thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Freshly grated Parmesan or Romano cheese, Pesto or other herb paste

Steps:

  • In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste.

CREAMY GREEN PASTA



Creamy Green Pasta image

This dish is so satisfying and unctuous. I use unsweetened, plant-based single cream (light cream) with greens tossed through. I then top with crispy, toasted breadcrumbs to add another texture to finish off this crowd pleaser.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Flaky sea salt and freshly ground black pepper
14 ounces (400 grams) tagliatelle or pasta of your choice
1 tablespoon olive oil
1 leek, trimmed, rinsed and finely chopped
5 ounces broccoli (1/2 head), cut into bite-sized florets
1 cup frozen peas, thawed
6 ounces frozen spinach, thawed and finely chopped (4 pieces)
2 tablespoons B12 nutritional yeast flakes
2 1/2 cups unsweetened plant-based single cream (light cream)
Zest of 1 lemon
2 tablespoons extra-virgin olive oil
2 slices stale bread, processed to fine crumbs
Flaky sea salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, finely chopped

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.

LEMON & GREENS PESTO PASTA



Lemon & greens pesto pasta image

Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family

Provided by Shivi Ramoutar

Categories     Dinner

Time 15m

Number Of Ingredients 11

350g pasta (we used linguine)
½ small head of broccoli, cut into florets
large handful of basil
1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out
4 tbsp pine nuts
1 garlic clove, grated
½ lemon, zested and juiced
6 tbsp extra virgin olive oil
large handful of frozen peas, set aside in boiled water until heated through
3 tbsp grated parmesan or vegetarian hard cheese
3 tbsp soft cheese

Steps:

  • Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
  • Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
  • Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

PASTA WITH COLLARD GREENS AND ONIONS



Pasta With Collard Greens and Onions image

Slow cooking sweetens the collards in this satisfying pasta dish.

Provided by Martha Rose Shulman

Categories     pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 bunch collard greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
Salt to taste
1/4 teaspoon red pepper flakes (optional)
2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
Freshly ground pepper
8 to 12 ounces pasta, any shape
1/2 cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)

Steps:

  • Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
  • Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
  • Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
  • Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams

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