Green Sauce and Pasta

 Here is a healthy green sauce for pasta that is delicious and easy to make.  It's a beautiful bright green sauce that is so flavorful.  It's not a pesto, but does have some similar ingredients in it.  I usually make a short pasta like rigatoni, penne or farfalle for it.  I use my food processor to make the sauce, but a blender works just as well. A crisp Sauvignon Blanc, Pinot Grigio or Rose pairs perfectly with this recipe.  Cheers!

Serves-4-5

Green Sauce

4 cups of fresh baby spinach (6 oz.)

1 cup fresh basil leaves

2-3 garlic cloves sliced

1/3 cup of extra virgin olive oil

1/4 tsp. red pepper flakes

1 Tbs. fresh lemon juice

1/2 cup freshly grated Parmesan cheese + extra for serving

1/4 tsp. salt and pepper

Pasta

1 lb. box of rigatoni pasta or any short pasta.


Bring a large pot of water to a boil for the pasta.  When it comes to a boil, add spinach and basil leaves to the water and cook for 20 seconds.  

Remove spinach and basil leaves with a slotted spoon and put into a colander to drain.  Rinse with cold water for 5 seconds and leave spinach and basil for a couple of minutes to drain in the colander.

Keep water in the large pot boiling and add pasta.  Cook pasta according to package directions. Save about a cup of the hot pasta water before draining the pasta.

While pasta is cooking, heat a small saute pan to medium heat and add extra virgin olive oil, garlic slices and red pepper flakes. Cook for 3-5 minutes on medium heat.  Don't let the garlic burn.

To make the sauce, add drained spinach and basil leaves, extra virgin olive oil, garlic, red pepper flakes, lemon juice Parmesan cheese and salt and pepper to a food processor or blender.  Blend until smooth.

Drain pasta and add it back to the large pot you cooked it in.  Add green sauce over the pasta and mix.  If sauce is too thick, add a little pasta water to reach desired consistency.  Serve and top with additional Parmesan cheese.

 









 

Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more