15 MINUTE FLORENTINE PASTA SALAD
Fresh, fast, fantastic! Create a yummy pasta salad in no time with a little help from packaged fresh pasta and pesto sauce. Recipe is great as is or make it your own by adding grilled shrimp or chicken, fresh mushrooms, green peas, carrots, sun-dried tomatoes, etc. Found this recipe in BHG, May 1990. Enjoy!
Provided by Mrs.Jack
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
- In a large mixing bowl, combine pesto sauce and lemon juice.
- Add linguine; toss well.
- Add spinach, tomato, and onion; toss until coated well.
- Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
- Serve immediately.
Nutrition Facts : Calories 133.3, Fat 3.7, SaturatedFat 0.3, Cholesterol 23.3, Sodium 15.9, Carbohydrate 21, Fiber 0.8, Sugar 1.5, Protein 4.8
MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
FLORENTINE PASTA SALAD
Easy pasta salad. Linguine, spinach, and mushroom salad with a sun dried tomato-pesto dressing, garnished with pine nuts.
Provided by littleturtle
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place sun dried tomatoes in glass bowl with 1/3 cup water, and microwave uncovered on HIGH for 2 minutes.
- Set aside until they have absorbed the water and cooled (20 minutes).
- Cooke pasta according to package directions for al dente pasta (8-10 minutes); drain.
- Rinse with cold water, and drain again.
- In a skillet or wok, over high heat, sauté mushrooms.
- Blend garlic, onions, cooled tomatoes, and pesto sauce.
- In a large mixing bowl, combine pesto mixture and lemon juice.
- Add pasta; toss to coat.
- Add spinach and mushrooms; mix well.
- Sprinkle with nuts; serve immediately.
Nutrition Facts : Calories 99, Fat 3.4, SaturatedFat 0.3, Sodium 101.7, Carbohydrate 16.1, Fiber 2.6, Sugar 2.2, Protein 2.8
FLORENTINE SPAGHETTI BAKE
This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.
PASTA SALAD
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
- Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
- Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
- Drizzle with olive oil and top with cracked black pepper just before serving.
WEEKNIGHT CHICKEN FLORENTINE PASTA
This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.
Provided by thedailygourmet
Categories Chicken Pasta
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g
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