Pasta Rosa Verde Recipes

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.
• Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
• Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
• Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

Steps:

• Cook pasta according to package directions, drain.
• Cover and keep warm.
• Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender.
• Add tomato, salt, black pepper and if desired crushed red pepper.
• Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices.
• Stir arugula, watercress, or spinach, and heat just till greens are wilted.
• To serve, divide pasta among individual serving bowls.
• Top with tomato mixture.
• Sprinkle with toasted pine nuts or almonds and the cheese.

Steps:

• Bring a pot of water to boil for the pasta.
• For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening. Stir in tomato sauce and heat through. Remove from heat and add cream cheese. Blend with an immersion blender. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
• Boil the pasta until al dente and drain. Add the cooked pasta and strips of salmon to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Transfer to a serving dish and sprinkle with chives.

Steps:

• Cook pasta according to package directions.
• Heat oil over medium heat and saute onions and garlic until soft.
• Add tomatoes and heat until they start to release their liquid.
• Add the spinach and cook until just wilted, add the salt and pepper to taste and stir in.
• With a slotted spoon, scoop the sauce into a bowl, discarding any excess liquid.
• Serve over the pasta and top with toasted pine nuts and crumbled cheese to taste.
• Note: I thought this was pretty good with the gorgonzola but it's a little strong. It would be just as good with romano or parmesan.
• Enjoy!

Steps:

• Cook pasta according to the directions. Drain. Cover and keep warm.
• Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in tomatoes, salt, black pepper, and, if desired crushed red pepper. Cook and stir over medium high heat about 2 minutes or until tomatoes are warm and have release some of their juices. Stir in arugula, watercress, or spinach; heat just until wilted.
• Top pasta with the tomato mixture. Sprinkle with toasted pine nuts and cheese.