Sunday, May 1, 2011

Green Goddess Pasta

I call this my green goddess pasta because it has so many fabulous greens in it, but really you can mix and match whatever vegetable blend suits your fancy!



I make most of my recipes by feel / taste, so my measurements are sometimes rough.  If you’re comfortable in the kitchen and like to experiment, then you will like my way of cooking; however, if you’re a novice or like specifics, then maybe not so much.

Prep: Roast 5 garlic cloves.  Chop up veggies - I used broccoli, spinach, and asparagus.  Cook al dente pasta – I chose rigatoni.  Undercook by 2 mins so pasta doesn’t overcook in oven.

Cook: SautĂ© onions in extra virgin olive oil and once softened, add the garlic along with salt and pepper to taste.  Next add a good splash of white wine and simmer.

Add chopped veggies and steam / low simmer about 6-7 mins.

Whisk a small even mixture of chicken stock and flour for a thickener.  Pour over veggie mix until combined, cook 2 mins and set aside.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt and ground pepper
  • Crushed red pepper flakes
  • Pinch of nutmeg (optional)

Melt butter, then stir in flour and cook, whisking constantly, until the paste cooks and bubbles a bit — about 2 minutes. Add warm milk, continuing to stir. Bring it to a boil. Add seasonings to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Mix veggies and pasta, and pour into serving (cook safe) pan.  Pour bĂ©chamel sauce over top and sprinkle with parm or pecorino cheese.

Cook in 425 degree oven for 10-15 mins or until top is lightly golden.

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