MEDITERRANEAN SPINACH & BEANS
Steps:
- In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
CAMPANELLE WITH SPINACH AND BEANS
Campanelle con Spinaci e Fagioli. From the Barilla website. I think campanelle might be my favorite pasta shape.
Provided by dicentra
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- COMBINE the first six ingredients in a large bowl.
- COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
- ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.
Nutrition Facts : Calories 723.5, Fat 11.9, SaturatedFat 3.1, Cholesterol 7.2, Sodium 511.4, Carbohydrate 121.3, Fiber 13.2, Sugar 2.7, Protein 33.2
CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS
Categories Cheese Citrus Garlic Leafy Green Nut Pasta Vegetarian Quick & Easy Mozzarella Almond Fall Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME
Make and share this Campanelle With Sauteed Mushrooms and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
- Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
- Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
- Stir in thyme and cook 30 seconds.
- Transfer mixture to bowl and cover to keep warm.
- Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
- Off heat, stir in cream and lemon juice.
- Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in a large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
- Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
- Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
- Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.
Nutrition Facts : Calories 510.4, Fat 20.1, SaturatedFat 9.6, Cholesterol 45.7, Sodium 181.8, Carbohydrate 66.1, Fiber 4, Sugar 4.2, Protein 17.7
CAMPANELLE WITH SPINACH & BACON
No tomato sauce needed for this easy pasta dish-just bacon, Italian dressing, baby spinach leaves and shredded cheese.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 5
Steps:
- Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in medium skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings. Whisk reserved drippings with dressing until blended.
- Drain pasta; return to pan. Add dressing mixture, bacon, spinach and cheese; mix lightly.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 550 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 3 g, Protein 16 g
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