Green Veggie Pasta Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add peppers, onions and garlic; cook 10 min., stirring frequently. Add water, bouillon cube and spinach; mix well. Bring to boil; cook on medium-low heat 2 min. or just until spinach is wilted, stirring frequently.
• Drain pasta. Spoon vegetable mixture into blender. Add cream cheese; blend until smooth. Pour into skillet. Add pasta; mix lightly. Bring to boil, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat. Top with Parmesan.

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Make the pesto: Add the basil, walnuts, Parmesan, garlic, lemon juice, salt, pepper, and water to a food processor and process until mostly smooth, 1-2 minutes. With the processor running, slowly drizzle in the olive oil and continue blending until emulsified.
• Make the green veggie and sausage pasta: Add the broccoli, zucchini, and Simple Truth® Italian Chicken Sausage to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper, then toss until evenly coated.
• Roast for 20 minutes, or until the vegetables are softened and everything is starting to brown. Stir in the kale, then return to the oven for another 7 minutes, until the kale is wilted, and the sausage and vegetables have cooked through and browned.
• Add the cooked pasta to a very large bowl with the roasted vegetables and sausage, pesto, and ¼ to ½ cup of the reserved pasta water, and toss until well coated.
• Garnish with shaved Parmesan and basil sprigs.
• Enjoy!

Steps:

• Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
• Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
• Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.