HOW TO MAKE GREEN SPAGHETTI RECIPES

Name: Super green spaghetti
Total time: 13 min
Yield: 2
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 150 g dried spaghetti; 4 cloves of garlic; 200 g cavolo nero; 30 g Parmesan cheese; 30 g ricotta cheese

SUPER GREEN SPAGHETTI | VEGETARIAN SPAGHETTI RECIPE

Super green spaghetti | Vegetarian spaghetti recipe image

This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.

Total Time 13 minutes

Yield 2

Number Of Ingredients 5

Ingredients

150 g dried spaghetti
4 cloves of garlic
200 g cavolo nero
30 g Parmesan cheese
30 g ricotta cheese

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
4. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
5. Drain the pasta, reserving a mugful of cooking water.
6. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
7. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Nutrition Facts : Calories 456 calories, FatContent 17.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 60.5 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0.9 g salt, FiberContent 2.6 g fibre

SPAGHETTI MEAT SAUCE RECIPE - HOW TO MAKE SPAGHETTI SAUCE

Spaghetti Meat Sauce Recipe - How to Make Spaghetti Sauce image

A rich, meaty spaghetti sauce that is easy to make and can be used in spaghetti, lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.

Provided by Ree Drummond

Categories main dish meat

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 18 servings

Number Of Ingredients 22

Ingredients

5 lb. ground beef
3 tbsp. olive oil
2 whole large yellow onions, diced
2 whole green bell pepper, seeded and diced
6 cloves garlic, minced
1 c. white wine (or low-sodium beef broth, if you prefer)
2 28-ounce cans of crushed tomatoes
1 14-ounce can of crushed tomatoes
1 4-ounce can of tomato paste
1 jar good store-bought marinara sauce
1 tsp. ground oregano
1 tsp. ground thyme
4 whole bay leaves
2 tbsp. sugar
2 tsp. kosher salt
1/2 tsp. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 tablespoons of parsley flakes)
1 whole rind from one wedge parmesan (optional)
1/2 c. grated parmesan cheese (optional)
2 lb. spaghetti, cooked al dente and tossed with olive oil
Extra minced parsley, for serving
extra parmesan cheese, for serving

Steps:

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving. Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.

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This super speedy supper is a great way to transform hardy winter greens into a deliciously silky pasta sauce. So simple, but, boy, is it good.
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Cuisine https://schema.org/VegetarianDiet
Calories 456 calories per serving

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
3. Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
4. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
5. Drain the pasta, reserving a mugful of cooking water.
6. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates.
7. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

See details

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Reviews 5
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