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
CREAMY SPINACH FETTUCCINE
This Creamy Spinach Fettuccine recipe is the pasta dinner of your dreams! Fettuccine pasta tossed in a light, creamy spinach sauce and topped with toasted garlicky panko bread crumbs.
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta according to the directions on the box.
- In the meantime, heat olive oil in skillet over medium-high heat.
- Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
- In a small bowl whisk together vegetable broth and flour.
- Transfer broth mixture to the pan and whisk in the milk; continue to whisk and bring to a boil.
- Reduce heat to medium and add spinach leaves; cook for 2 minutes, stirring frequently until spinach is welted and sauce is thickened.
- Season with salt, pepper, garlic powder and fresh parsley.
- Remove from heat.
- Stir in parmesan cheese and add cooked fettuccine; toss to combine and set aside.
Nutrition Facts : Calories 360 kcal, Carbohydrate 51 g, Protein 13 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 392 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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
SPINACH FETTUCCINE PRIMAVERA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
- Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.
FETTUCCINE WITH SPINACH PESTO
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
- While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 18 g
FASTEST PASTA WITH SPINACH SAUCE
The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
- Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams
MUSHROOM AND SPINACH FETTUCCINE
You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
- Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
- Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 as a side dish or first course
Number Of Ingredients 11
Steps:
- Heat water to a boil for pasta, salt water and cook pasta to al dente.
- Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
- In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.
FETTUCCINE WITH SPINACH CREAM SAUCE
This is delicious and beautiful in presentation! Very quick and easy too. Butter and cream make this delicate spinach sauce rich in flavor.
Provided by keen5
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fettucine according to package directions; drain, rinse and drain again.
- Meanwhile, in 10" skillet melt butter; add mushrooms.
- Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes).
- Stir in flour until smooth and bubbly (1 minute).
- Stir in remaining ingredients, except fettucine.
- Continue cooking, stirring occasionally, until heated through (6 to 8 minutes).
- Serve over fettucine.
SPINACH SHRIMP FETTUCCINE
I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. -Kristin Walker, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
NEW YEAR SPINACH FETTUCCINE WITH SCALLOPS
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
- In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
- In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.
Nutrition Facts : Calories 614.1 calories, Carbohydrate 57.3 g, Cholesterol 28.1 mg, Fat 27.3 g, Fiber 5.6 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 956.1 mg, Sugar 5.3 g
SPINACH FETTUCCINI WITH BROCCOLI AND HAM
This lovely pasta recipe I've learned from my father-in-law. The creme fraiche tastes great with ham and broccoli. I hope you will enjoy it.
Provided by CEESBEES
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
- Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in ham, and heat through. Mix onion, ham and broccoli with pasta in pot. Mix in creme fraiche until evenly coated.
Nutrition Facts : Calories 609 calories, Carbohydrate 55.3 g, Cholesterol 87.8 mg, Fat 32.3 g, Fiber 5.6 g, Protein 29.4 g, SaturatedFat 13.2 g, Sodium 1316.6 mg, Sugar 4.9 g
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