SPINACH FETTUCCINE
Make and share this Spinach Fettuccine recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Tear or coarsely chop spinach.
- In pan, cook garlic and onion in 1/2 of butter until golden.
- Add spinach, cover and cook until wilted.
- Meanwhile, cook fettucine.
- Drain and mix with remaining butter.
- Toss with cream, cheese and spinach.
- Season with lots of pepper and some salt.
Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
GREEK FETTUCCINE
Spinach fettuccine is served with a quick sauce of tomatoes and feta cheese.
Provided by tidewrinkle
Categories World Cuisine Recipes European Greek
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Place the tomatoes, mint, and black olives (if using) into a saucepan over medium-low heat, and bring to a bare simmer. Stir in the feta cheese, and allow to melt slightly.
- Place the spinach fettuccine into a serving bowl, and toss with the tomato mixture. Season to taste with salt and black pepper.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 65.2 g, Cholesterol 25 mg, Fat 9.5 g, Fiber 4.3 g, Protein 17.5 g, SaturatedFat 4.3 g, Sodium 650.8 mg, Sugar 4.5 g
CHERYL'S SPINACH CHEESY PASTA CASSEROLE
This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!
Provided by FBERLAGE
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
- Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
- Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
- Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g
SPINACH FETTUCCINE
Looking for a delicious dinner using spinach and Progresso® broth? Then check out this tasty spinach and pasta dish that's sprinkled with bacon - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
- In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
- In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
- Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg
FOUR-CHEESE FETTUCCINE
Fettuccine like you're served in a restaurant can be ready in just minutes at home.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
- Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
- Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.
Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg
CREAMY SPINACH FETTUCCINE
Perfectly al-dente fettuccine pasta, baby spinach, and fresh basil drenched in a rich, creamy sauce. Quick, easy, and delicious.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 9
Steps:
- Fill a large pot with water and bring to a boil. Add the spinach and blanch for one minute. Remove spinach with a large slotted spoon or hand strainer and place in a bowl of cold ice water to stop the cooking. Remove spinach from the ice water and place spinach on paper towels. Squeeze dry and set aside.
- Add a generous pinch of salt to the boiling water and then add the fettucine. Cook pasta to al dente per package instructions. Reserve a cup of the pasta cooking water and drain the rest.
- While pasta is cooking, make the sauce. In a large saute pan over medium heat, melt the butter. Add the shallots and saute until tender, about 5 minutes. Add the heavy whipping cream and bring to a boil, stirring occasionally, cooking until the sauce begins to thicken.
- Season sauce with nutmeg, salt, and pepper. Taste and add additional seasonings if needed.
- Add the drained pasta, 1/2 cup of the pasta water, and spinach. Toss and cook over medium heat for 3 - 4 minutes until sauce adheres to pasta. Add additional pasta water if necessary. Remove from heat and toss in basil strips (I use tongs for this, they work great).
- Serve topped with additional basil strips for garnish, if desired, and a hit of freshly ground black pepper.
FETTUCCINE WITH THREE CHEESES
Steps:
- Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss.
CHEESY SPINACH
My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. -Frances Moore, Decatur, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 855mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
FETTUCCINE WITH SPINACH AND FETA CHEESE
Make and share this Fettuccine With Spinach and Feta Cheese recipe from Food.com.
Provided by That is Dr House to
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
- In large pot of boling water cook the fettuccine until just tender. Drain well.
- Meanwhile in saucepan, bring broth [your choice], spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
- Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
- For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.
Nutrition Facts : Calories 363.6, Fat 10.1, SaturatedFat 5.3, Cholesterol 75.3, Sodium 340.4, Carbohydrate 50.1, Fiber 4.7, Sugar 4, Protein 19.9
CHEESE AND SPINACH FETTUCCINE
Make and share this Cheese And Spinach Fettuccine recipe from Food.com.
Provided by MizzNezz
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine as label directs; adding spinach for the last 5 minutes of cooking; drain.
- In saucepan, mix milk and cornstarch until smooth.
- Add butter and salt.
- Cook on med-hi heat, stirring, until mixture boils.
- Stir in Parmesan and bleu cheese.
- Add to drained fettuccine; toss to coat well.
- Sprinkle with parsley.
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