Farfalle With Tomatoes Onions And Spinach Recipes

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FARFALLE WITH SAUSAGE, PINE NUTS, TOMATOES & SPINACH



Farfalle With Sausage, Pine Nuts, Tomatoes & Spinach image

I made this up as I went along - it is so good! Ingredients are not exact, so use as much or little as you like.

Provided by nancy.meyer

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces farfalle pasta (bowtie)
1 lb hot Italian turkey sausage (removed from casings)
1/4-1/2 cup olive oil
2 tablespoons minced garlic
1/2 cup pine nuts
1 small onion
1/2 teaspoon red pepper flakes
12 ounces sliced mushrooms
6 ounces sun-dried tomatoes (softened and julienned)
1 pint cherry tomatoes, halved
6 ounces fresh Baby Spinach
3/4 cup grated parmesan cheese (more for sprinkling on top)
salt & pepper

Steps:

  • Cook farfalle according to package directions. Drain.
  • Heat olive oil in a large, heavy skillet.
  • Add garlic, and sauté until fragrant (about 3 minutes).
  • Add pine nuts to garlic, and sauté 5 minutes.
  • Add onion, sauté until soft (3 minutes).
  • Add mushrooms and sauté 3 minutes.
  • At this point you may need to add more olive oil if mixture is dry.
  • Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.
  • In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.
  • Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
  • In a large bowl, combine farfalle and sausage/vegetable mixture.
  • Stir in parmesan cheese. Blend well.
  • Spoon into pasta bowls or plates and top with additional parmesan cheese.

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE



Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese image

Provided by Sara Foster

Categories     Chicken     Onion     Pasta     Tomato     Picnic     Low Cal     High Fiber     Graduation     Back to School     Dinner     Lunch     Goat Cheese     Basil     Summer     Healthy     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 large red onions, thinly sliced
2 tablespoons Sherry wine vinegar
1 teaspoon sugar
8 ounces farfalle
1 cup dry white wine
1 cup low-salt chicken broth
6 heirloom tomatoes, cored, chopped (about 5 cups)
2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
1/2 cup thinly sliced basil leaves
2 tablespoons chopped fresh marjoram
3 cups baby spinach
3 ounces soft fresh goat cheese, crumbled

Steps:

  • Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
  • Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM



Farfalle with Sausage, Tomatoes, and Cream image

Provided by Cara Brunetti Hillyard

Categories     Milk/Cream     Cheese     Dairy     Onion     Pasta     Pork     Tomato     Sauté     Quick & Easy     Dinner     Sausage     Boil     Bon Appétit     Virginia     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

FARFALLE SALAD WITH SUN-DRIED TOMATOES



Farfalle Salad With Sun-Dried Tomatoes image

A simple bowtie or spiral pasta salad with sun-dried tomatoes, english spinach, pine nuts. Regular fresh spinach is fine, too.

Provided by minnie chef

Categories     Salad Dressings

Time 15m

Yield 1 large pasta salad, 12 serving(s)

Number Of Ingredients 10

1 lb farfalle pasta or 1 lb spiral pasta
3 spring onions
2 ounces sun-dried tomatoes, cut into strips
1 lb english spinach, stalks trimmed and cut into strips
4 tablespoons toasted pine nuts
1 tablespoon fresh oregano, chopped
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1 garlic clove, crushed
salt and pepper, to taste

Steps:

  • Cook pasta and rinse in cold water. Transfer to a large salad bowl.
  • Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
  • To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.

Nutrition Facts : Calories 222.6, Fat 7.3, SaturatedFat 0.9, Sodium 132.4, Carbohydrate 33.2, Fiber 2.9, Sugar 2.8, Protein 7.2

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