Best Pasta Rosa Verde Recipes

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.

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 ROSA-VERDE

Steps:

• Cook pasta according to package directions. Drain. Cover and keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices. Stir in arugula, watercress, or spinach and heat just until greens are wilted.
• To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and cheese. Makes 4 main-dish servings.