Recipe Of The Day: Green Spaghetti

The green spaghetti recipe is not only easy to make, but it also does not require a lot of ingredients.

If you are still trying to figure out what you can cook for dinner this Friday, then worry not because today’s recipe is your answer.

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Here is how to make a green spaghetti dish

Ingredients

• 200 g cavolo nero, thickly shredded, woody stems discarded
• 350 g spaghetti
• 200 g frozen peas
• 3 garlic cloves, peeled
• 50 g Parmesan or vegetarian Italian-style hard cheese, finely grated
• 150 g ricotta

Methods

1. Bring a large pan of water to a boil and cook the cavolo nero for 5 minutes or until just tender. Lift out with a slotted spoon into a blender (keep the water boiling).
2. Add spaghetti to the pan and cook according to pack instructions. Drain, reserving 200ml of the cooking water, and return spaghetti to the empty pan (off the heat)
3. Add peas, garlic, Parmesan, reserved water, and plenty of seasoning to the blender with the cavolo nero and whizz until smooth. Pour into the spaghetti pan, toss gently to combine, and return the pan to low heat to warm through.
4. Divide between 4 bowls and spoon a dollop of ricotta onto each. Serve.

Green Spaghetti

Go all green today with a flavourful green spaghetti meal.

• Author: Good Housekeeping Cookery
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Lunch, Dinner
• Method: Boil
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 200 g cavolo nero, thickly shredded, woody stems discarded
• 350 g spaghetti
• 200 g frozen peas
• 3 garlic cloves, peeled
• 50 g Parmesan or vegetarian Italian-style hard cheese, finely grated
• 150 g ricotta

Instructions

1. Bring a large pan of water to a boil and cook the cavolo nero for 5 minutes or until just tender. Lift out with a slotted spoon into a blender (keep the water boiling).
2. Add spaghetti to the pan and cook according to pack instructions. Drain, reserving 200ml of the cooking water, and return spaghetti to the empty pan (off the heat)
3. Add peas, garlic, Parmesan, reserved water, and plenty of seasoning to the blender with the cavolo nero and whizz until smooth. Pour into the spaghetti pan, toss gently to combine, and return the pan to low heat to warm through.
4. Divide between 4 bowls and spoon a dollop of ricotta onto each. Serve.

*This recipe was taken from goodhousekeeping.com

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