Best 12 Green Spaghetti Recipes

SPAGHETTI WITH PANCETTA, GREEN BEANS, AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Meanwhile, cook pancetta in a large skillet over medium until browned and crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon fat from skillet (reserve skillet).
• Add green beans to skillet; season with salt and pepper. Cover, and cook until beans are crisp-tender, 5 to 7 minutes; transfer to pot with pasta. Add pancetta, cup Parmesan, and enough reserved pasta water to create a thin sauce that coats pasta. Top with basil and remaining cup Parmesan; serve immediately.

SPAGHETTI WITH CAULIFLOWER, GREEN OLIVES, AND ALMONDS

Steps:

• Pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook cauliflower with salt, stirring occasionally, until golden brown, about 8 minutes. Add garlic and red-pepper flakes and cook, stirring occasionally, until cauliflower is tender and garlic is golden, 3 to 5 minutes.
• Stir in water and boil 1 minute. Add olive mixture and cook, stirring, until heated through, about 2 minutes.
• Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 cup pasta-cooking water. Drain in a colander and return to pot.
• Add cauliflower mixture and toss well, then add cheese and toss again. If pasta is dry, moisten with some reserved cooking water.
• Sprinkle pasta with almonds and serve immediately, with additional cheese on the side.

WHOLE WHEAT SPAGHETTI WITH CAULIFLOWER AND GREEN OLIVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread almonds and sesame seeds on a baking sheet.
• Bake almonds and sesame seeds in the preheated oven until lightly toasted, about 10 minutes.
• Meanwhile, pulse olives and parsley in a food processor until coarsely chopped. Transfer to a bowl.
• Heat olive oil in a heavy 12-inch skillet over medium heat until hot but not smoking. Add cauliflower and salt; cook, stirring occasionally, for 4 minutes. Add bell pepper; cook until cauliflower is golden brown, about 8 minutes more. Add garlic and red pepper flakes and cook for 1 minute, stirring occasionally. Remove skillet from the heat.
• Bring 6 to 8 quarts 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, reserving 1 cup cooking water. Return to the pot.
• Stir 1/4 cup pasta cooking water into the cauliflower mixture. Boil for 1 minute to deglaze the bottom of the skillet. Add olive mixture; cook and stir until heated through, about 2 minutes.
• Pour cauliflower mixture over the spaghetti and toss well. Add Pecorino Romano and toss again. Moisten spaghetti with more cooking water if it appears dry. Sprinkle with toasted almonds and sesame seeds and serve immediately.

SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES

Steps:

• Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
• Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
• Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
• Add the Spanish green olives.
• Drain the pasta into a colander, and place it in the saucepan and mix well.
• Add the lemon zest and juice and stir.
• Add the parsley and serve immediately.

THAI GREEN CHICKEN CURRY WITH SPAGHETTI

Steps:

• Heat coconut milk and curry paste until it turns creamy.
• Add chicken; cook for 5-7 minutes.
• Add eggplants and sweet basil; cook for further 5 minutes.
• Finish with Thai chili and kaffir lime leaves.
• Boil spaghetti for 10 minutes and serve hot with curry.

LLUBAV'S GREEN SPAGHETTI

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.

GREEN SPAGHETTI

Steps:

• Place poblano peppers on a broiler pan on the highest shelf in the oven, 1 inch below the broiler element. Heat the broiler's oven to high. Broil until fifty percent of the tops are charred, about 5 minutes. Flip and repeat on the other side, about 5 minutes more.
• Place peppers in a large plastic bag. Allow peppers to steam as they cool, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until tender, 4 to 5 minutes. Drain.
• Peel the loosened skin from each pepper. Wipe with a paper towel to remove any remaining pieces. Avoid running peppers under water; this will diminish the charred flavor.
• Place peeled peppers, canned peppers, romaine, onion, cilantro, and garlic in a blender. Blend until well combined.
• Heat oil in a large skillet over medium heat. Pour in pepper mixture and saute until tender, 3 to 5 minutes. Mix cream cheese and sour cream together and add to the skillet. Stir in lemon juice. Simmer sauce for 10 minutes. Add pasta to the skillet and mix well.

SPAGHETTI WITH GREEN PEPPERCORNS

Steps:

• In a large pot cook the spaghetti in boiling salted water. Drain, discard the water, and return the spaghetti to the pot.
• Chop the peppercorns coarsely.
• Add the olive oil, peppercorns and salt to the pot with the spaghetti. Blend and toss well.

SPAGHETTI-STYLE GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the beans and cook until tender, about 2 minutes. Drain and dry well with paper towels.
• Heat 2 tablespoons olive oil and the garlic in a medium saucepan over medium heat, stirring, until the garlic just starts browning, about 2 minutes. Stir in the tomatoes, basil, 1 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to low and bring to a low simmer. Cook, stirring, until the tomatoes start breaking down, 15 to 20 minutes.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beans and stir-fry until slightly browned and hot, 1 to 1 1/2 minutes; season with salt and pepper. Transfer to a platter and top with the tomatoes and ricotta salata. Season with more pepper.

GREEN BEAN SPAGHETTI

Steps:

• 1. This really is a one dish meal -- I adjust the amount of green beans and meat (increase or decrease) to fit the situation and the number of people I'm feeding.
• 2. I really do just dump the frozen green beans into the pan and cook until they are thawed, cover with sauce, and simmer til tender. Sometimes I add other frozen vegetables, too -- such as broccoli or okra
• 3. I also like to add some more garlic powder and Italian spices for the last 5 minutes of cooking time to freshen up the flavors. You can also add a little more salt and pepper if you like at that time. Just taste it and see.

GREEN SPAGHETTI

Steps:

• 1. Bring a large pot of water to boil, add spaghetti and cook according to package directions.
• 2. While spaghetti is boiling, heat a skillet with oil and add poblano peppers, rotate peppers until they turn almost black looking. Or if you have a deep fat fryer, place peppers in the basket, at 350* until skin boils and peppers turn black.
• 3. Remove peppers from oil, and place onto a paper towel to soak up oil. once cooled enough to handle, remove stems and seeds,(I usually run the peppers under cold water to make sure all the seeds are removed) (peppers are hot do to the seeds in the pepper,so if you love HOT HOT, leave the seeds in) place on a flat surface and take a knife and skin off the skin.
• 4. Drain, pasta. Once all peppers have been skinned,de-seeded and de-stemmed. place in the blender with the cilantro,milk,lime juice,bouillon and sour cream and blend til everything is liquefied.then add avocados and blend til smooth,
• 5. place pasta back on the stove top, on med-low heat, add 2-3 Tbs. of oil, and add sauce, toss until heated throughout. ******************************************************** IF ADDING MEAT:::: If you are adding meat to your dish, I do the same thing with both the chicken and shrimp. in a large skillet, add oil. once skillet is hot, add meat of choice, then add Adobe Mexican seasoning, and salt and pepper to taste, cook until done and add to pasta, tossing in while sauce is simmering with the noodles.
• 6. NOTE: If you like spice add more peppers or leave the seeds in. If your not a fan of spicy, then just used 2-3 peppers only, kids love this dish, my boys have been eating this since they where 1 1/2 years old :) I pray this dish finds its way to your dinner table. Enjoy!

GREEN SPAGHETTI

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.