Florentine Veggie Sauce With Pasta Recipes

PASTA FLORENTINE (VEGETARIAN)

Steps:

• Preheat the oven to 350 degrees F.
• Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.
• Heat butter in a Dutch oven (or other heavy based pan) over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.
• Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.
• Bake for 15 to 20 minutes until the cheese melts
• Devour.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

SAUCE FLORENTINE

Steps:

• Combine all ingredients except peppers in medium saucepan. Cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Cool slightly.
• Pour into food processor or blender; cover. Blend until smooth. Return to saucepan.
• Add peppers; cook on low heat until heated through, stirring frequently. Serve warm spooned over hot cooked fish, chicken or pasta.

RIGATONI FLORENTINE

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.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

PASTA AND VEGGIES IN GARLIC SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.