Pasta Rosa Verde Recipes

PENNE ROSA - NOODLES & CO. COPYCAT RECIPE

Steps:

• Drizzle al dente pasta with olive oil and season to taste with salt and pepper. Toss to coat evenly and set aside.
• Heat oil in a large pan over medium heat.
• Add onion along with a couple pinches of salt and pepper and cook, stirring frequently for 4 minutes.
• Add garlic and oregano, and cook, stirring frequently for 1 minute.
• Add pasta sauce, stir to combine.
• Cook for 3-4 minutes, stirring frequently until the pasta sauce is heated through.
• Stir in fresh spinach.
• Remove from heat and stir in heavy cream.
• Add cayenne pepper if desired. Season to taste with salt and pepper.
• Add pasta and toss to coat evenly.
• Garnish with Parmesan and fresh chopped parsley and enjoy!

PASTA ROSA VERDE

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!

PASTA VERDE

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.

PASTA VERDE

Steps:

• In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
• In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.

PASTA ROSA-VERDE

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.