MEXICAN GREEN SPAGHETTI
Mexican grandma's secret green spaghetti recipe... too good not to share.
Provided by ENJERUDD
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot 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 and set aside.
- Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
- Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
- Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 48.8 g, Cholesterol 38 mg, Fat 16.6 g, Fiber 3.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 422.5 mg, Sugar 3.7 g
GREEN SPAGHETTI
Yes, you heard right! Green Spaghetti. I was working in a Mexican Restaurant when I was younger, there they taught me to make this amazing dish, Verde Espaguetis AKA Green Spaghetti. I didn't want to try it at first, but they made me eat it,and I'm so glad they did, it is now One of my family's favorite Mexican dishes I make,...
Provided by Elizabeth Lancaster
Categories Other Main Dishes
Time 1h45m
Number Of Ingredients 11
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!
SPRING GREEN SPAGHETTI CARBONARA
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were going to be seriously stressed. (Little did I know that there would also be a global pandemic.) That's when I decided to make the cookbook all about comfort food. I wanted to include recipes for classics like tomato soup and grilled cheese sandwiches but to make them fresher, more delicious and easier to prepare. That's why I called my cookbook Modern Comfort Food. This Spring Green Spaghetti Carbonara is the essence of that idea. Classic pasta carbonara is made with lots of eggs, cheese and pancetta. It's delicious but it's also pretty rich. I lightened it up by adding fresh spring vegetables like snow peas, asparagus and English peas plus lots of scallions and chives. I also find that the classic dish doesn't have that "edge" that I like - a vinegary or tart flavor that really makes all the other ingredients pop - so I added the zest and juice of a whole lemon. Don't worry; I kept all the pancetta and lots of freshly grated Parmesan cheese! This is a delicious dinner: a classic Italian dish, updated, and so comforting on a cold night!
Provided by Ina Garten
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
- Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
- While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.
GREEN SPAGHETTI
Make and share this Green Spaghetti recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
LLUBAV'S GREEN SPAGHETTI
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Provided by Julia Turshen
Categories HarperCollins Dinner Pasta Kale Spinach Basil Feta Vegetarian Quick & Easy Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 9
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.
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- Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don't stick together.
- While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.
- Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.
- Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.
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