SPAGHETTI WITH GREEN PEPPERCORNS
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 8 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 217 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
David Vukelich
[email protected]I'm not sure what went wrong, but my sauce turned out really watery. I think I might have added too much liquid.
Vid Mate
[email protected]This dish is a bit time-consuming to make, but it's worth it. The sauce is so flavorful and creamy, and the green peppercorns add a nice touch of spice.
Bradford “Brad” Shedrick
[email protected]I love the flavor of green peppercorns, but I find that they can be a bit too spicy for my taste. I used half the amount of green peppercorns that the recipe called for, and it was perfect.
Corneliu Popescu
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Raian Aziz
[email protected]I'm not a fan of cream sauces, so I used a tomato sauce instead. It was still really good!
Faith Siphiwe
[email protected]I'm a big fan of spicy food, so I added some red pepper flakes to the sauce. It gave it a nice extra kick.
Ava Rose
[email protected]This recipe is a great way to use up leftover chicken. I always have some leftover chicken in my fridge, so this is a go-to recipe for me.
Jaurnique Benjamin
[email protected]I made this dish for my friends who are vegan and they loved it! I used a plant-based cream and it turned out great.
Martha Pulley
[email protected]I'm allergic to green peppercorns, so I used black peppercorns instead. It was still really good!
Rana Abdullah Azam M Azam
[email protected]This dish is so versatile! I've made it with different types of pasta, vegetables, and even proteins. It's always a hit.
paul pesamino
[email protected]I'm not sure what went wrong, but my sauce turned out really bland. I think I might have added too much cream.
Md Nerob Hossen
[email protected]This recipe was easy to follow and the dish turned out delicious! I'll definitely be making it again.
QueenKitty FlowerTree
[email protected]I added some chopped sun-dried tomatoes to the sauce and it really gave it a nice extra flavor.
uzair khan 1
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It turned out great!
Ilyaas Ali
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Calvyn Chisenga
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat.
Kala Kala
[email protected]I'm not a huge fan of green peppercorns, but I thought I'd give this recipe a try. I'm glad I did, because it was actually really good! The sauce was creamy and flavorful, and the green peppercorns added a subtle spice that I really enjoyed.
Bishal Basnet
[email protected]I made this dish for my family last night and they all loved it! My kids especially loved the green peppercorns, which they said were like little pops of flavor.
wajid shefad
[email protected]I love the simplicity of this recipe. It's quick and easy to make, and it always turns out delicious.
Laith Islam
[email protected]This spaghetti with green peppercorns was a hit at my dinner party! The sauce was creamy and flavorful, and the green peppercorns added a nice spicy kick. I will definitely be making this dish again.