Creamy Spinach Penne Pasta Recipes

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CREAMY CHICKEN AND SPINACH PENNE



Creamy Chicken and Spinach Penne image

When you need a yummy dinner on the table fast, this simple pasta fits the bill.

Categories     main

Time 35m

Yield 6 servings

Number Of Ingredients 12

12 oz penne pasta
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, sliced
.25 tsp pepper
1 onion, sliced
3 cloves garlic, minced
1 cup 35% heavy cream
2 Tbsp Better Than Bouillon Roasted Chicken Base
4 cups packed baby spinach
1 cup frozen peas, thawed
.25 cup grated Parmesan cheese
1 tsp cracked pepper

Steps:

  • Cook pasta according to package directions; drain, reserving 1/2 cup cooking liquid.
  • Heat oil in large skillet set over medium heat; cook chicken and pepper for 3 to 5 minutes or until slightly browned. Stir in onion and garlic; cook for 3 to 5 minutes or until slightly softened.
  • Stir in reserved cooking liquid, cream and Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until thickened slightly.
  • Stir in spinach and green peas; cook for 1 minute. Add pasta to skillet, tossing until well coated. Stir in Parmesan; sprinkle cracked pepper over top.

CREAMY SPINACH AND MUSHROOM PENNE PASTA



Creamy Spinach and Mushroom Penne Pasta image

A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.

Provided by for the love of veg

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb penne pasta
1 tablespoon olive oil
1 cup red onion, diced
2 garlic cloves, minced
8 ounces baby portabella mushrooms, sliced
1 1/2 cups frozen chopped spinach
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon spike seasoning
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes
3 tablespoons parmesan cheese
3 tablespoons light cream cheese

Steps:

  • Heat oil in skillet on medium heat and saute onions and garlic until tender.
  • Add mushrooms and spinach and saute until heated through.
  • Add herbs and spices. Mix well.
  • Mix in tomato sauce, and diced tomatoes.
  • Simmer, covered, for 15 minutes.
  • Meanwhile, cook penne pasta according to package directions in a large pot.
  • Drain pasta and return it to the large pot.
  • Stir in in parmesan cheese and light cream cheese. Mix well.
  • Add prepared sauce to pasta and mix until well combined.
  • Serve topped with extra parmesan cheese, if desired.
  • Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2

PENNE WITH SPINACH SAUCE



Penne with Spinach Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 8

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
  • Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
  • Meanwhile, place the remaining spinach leaves in a large bowl.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams

CREAMY SPINACH AND PEPPERONI BAKED PASTA



Creamy Spinach and Pepperoni Baked Pasta image

Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 cup thinly sliced pepperoni
1 pound dried rigatoni
10 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded Asiago
1 cup grated pecorino

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

CREAMY PASTA WITH SPINACH



Creamy Pasta with Spinach image

Serve this Creamy Pasta with Spinach at your next dinner party. Explore this recipe today and learn more about this simple (yet delicious) pasta dish.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

3 cups penne pasta, uncooked
1 Tbsp. oil
3 cloves garlic, minced
1 can (14-1/2 oz.) diced tomatoes, drained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. lemon juice
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
  • Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 3 g, Protein 9 g

CREAMY SPINACH PENNE



Creamy Spinach Penne image

A vibrant sauce made with spinach and roasted peppers gets its creaminess from cottage cheese in this easy penne pasta dish for six.

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 6 servings

Number Of Ingredients 9

3/4 lb. fresh spinach, stemmed
4 cups penne pasta, uncooked
1 clove garlic
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/4 tsp. black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped

Steps:

  • Add spinach to large pan of boiling water; cook 1 min. Remove spinach with slotted spoon. Reserve water in pan for cooking the pasta. Rinse spinach with cold water; drain well.
  • Meanwhile, return water to boil. Add pasta; cook 10 min. or just until tender. While pasta is cooking, blend garlic in blender until minced. Chop spinach. Add to blender along with the cottage cheese and milk; blend until smooth. Blend in Parmesan and seasonings.
  • Drain pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.

Nutrition Facts : Calories 330, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

CREAMY GARLIC PENNE PASTA



Creamy Garlic Penne Pasta image

This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!

Provided by Karen..

Categories     Penne

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth or 3/4 cup beef broth
3/4 cup milk
2 teaspoons parsley flakes
salt and pepper, to taste
1/3 cup grated parmesan cheese

Steps:

  • Melt butter and add garlic in a medium sauce pan.
  • Cook over medium for 1 minute.
  • Add flour and cook 1 minute, stirring constantly.
  • Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
  • Add parsley, salt, pepper and cheese.
  • Stir until cheese is melted.
  • Toss hot pasta with sauce and serve immediately.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY



Creamy Chicken Penne Pasta Recipe by Tasty image

Here's what you need: bacon, chicken breasts, salt, pepper, italian seasoning, paprika, garlic, spinach, small tomatoes, cream, shredded parmesan cheese, red pepper flakes, penne pasta, Chopped fresh parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 slices bacon
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 small tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese, plus more for serving
½ teaspoon red pepper flakes, plus more for garnish
10 oz penne pasta, cooked until al dente
3 tablespoons Chopped fresh parsley, for garnish

Steps:

  • In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
  • In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
  • Add the garlic and cook until softened.
  • Add spinach and tomatoes and cook until the spinach is wilted.
  • Add the cream, Parmesan, an red pepper flakes and bring to a boil.
  • Add the penne and bacon, and stir until fully coated in sauce.
  • Serve with parsley, Parmesan, and red pepper flakes, if desired.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 61 grams, Fat 36 grams, Fiber 4 grams, Protein 44 grams, Sugar 7 grams

CREAMY SPINACH & MUSHROOM PENNE



Creamy spinach & mushroom penne image

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 20m

Number Of Ingredients 8

175g wholemeal penne
50g unroasted, unsalted cashews
10g dried porcini mushrooms
1 tsp vegetable bouillon powder
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
200g baby spinach

Steps:

  • Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
  • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

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From recipeschoice.com


CREAMY SPINACH AND BASIL PENNE - TINNED TOMATOES
Instructions. Cook the pasta until it is al dente. Check the packet for instructions. Pop the spinach in the pasta water 2 or 3 minutes before the pasta has finished cooking. If you're using frozen spinach it will need a little longer to thaw in the water. Drain the pasta and spinach and mix in the cream cheese, the pesto and the basil.
From tinnedtomatoes.com


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