SPINACH TAGLIATELLE WITH BUTTERY TOMATO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil over medium-low to medium heat, add 2 tablespoons of the butter and melt into the oil. When the butter bubbles add the garlic and onions, and season with salt and a little pepper. Cover and cook to soften, stirring occasionally until the onions are very soft and sweet, about 15 minutes, but not brown. Add the stock and tomatoes to the pot, breaking up the tomatoes with a potato masher or wooden spoon. Add several leaves of basil, torn. Gently simmer to thicken, 20 to 30 minutes.
- Bring a large pot of water to boil for the pasta, cook to al dente and reserve 1 cup starchy cooking water. Drain the pasta, add back to the pot but keep off the heat. Toss the pasta with the water, remaining 1 tablespoon butter, half the sauce and some cheese. Serve in shallow bowls topped with more sauce, and pass the cheese at table.
- Get Rachael's shopping list for this episode's recipes here.
TORTELLINI WITH TOMATO SPINACH CREAM SAUCE
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.
Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
CREAMY SPINACH TORTELLINI
Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!
Provided by JENNIFERVAN77
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions.
- Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
- Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g
CREAMY TOMATO AND SPINACH PASTA
This is one of my favorite recipes of the year so far. Wow. Wow. Wow. I couldn't stop eating it. I didn't have Parmesan, so I skipped it and still loved it. Recipe courtesy of budgetbytes.com.
Provided by AmyZoe
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat.
- Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
- While waiting for the pasta to cook, dice the onion and mince the garlic.
- Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
- Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
- Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
- Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
- Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
- Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
- Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
- Taste and adjust the salt and pepper as needed. Serve warm.
ITALIAN STEAK WITH CREAMY SPINACH AND CHERRY TOMATO TAGLIATELLE
If you're a steak lover and like Italian flavours then you'll hopefully love this as much as I do.
Provided by Adam Ratcliffe
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Oil the steak and season both sides with the dried mixed herbs, garlic granules, salt and pepper. Leave the steak to rest on the side.
- Put a small sized saucepan on a medium heat and add the butter, heat until melted add plain flour and stir with a wooden spoon until the mixture becomes paste like .Now gradually add the milk whilst stirring, do this until the mixture thickens, season with salt and pepper. Reduce the heat slightly and add the grated parmagano cheese and chopped parsley.
- Add the tagliatelle to a large saucepan with the boiling water and season with salt, bring to the boil on a high heat and then reduce heat. Once the pasta is cooked al dente drain the pasta in a cullender and return to the saucepan adding the sauce and put on a low heat, now add the cherry tomatoes, then the spinach and cook until the spinach is wilted. Stir and leave on a low heat.
- Put a griddle pan on a medium to high heat (no need to oil the pan as the steaks are already oiled). Once the pan is heated add the steak cook for 1 and a half minutes on each side and then cook until liking. Once cooked remove from pan and allow to rest on a board.
- Give the pasta one last stir and use tongs to twist onto plate and sprinkle some grated parmagano cheese on top. Slice rested steak on chopping board at an angle and fan out onto the plate. Garnish with fresh parsley sprinkled on top of the steak.
NIGELLA LAWSON'S TAGLIATA FOR TWO
Make and share this Nigella Lawson's Tagliata for Two recipe from Food.com.
Provided by Kerena
Categories Steak
Time 14m
Yield 1 steak, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a grill pan, or cast-iron or heavy non-stick frying pan.
- In a small dish that can take the steak snugly later, combine the extra-virgin olive oil, red pepper flakes, dried oregano, salt, and red wine vinegar. Oil the steak lightly and put it in the hot pan and cook for 2 minutes on each side, then remove it to the dish of spicy marinade and sit the cooked steak for 2 minutes a side in the dish. Your steak will be rare, but that's the way it's meant to be.
- Remove the steeped steak to a board, ready for slicing, and while it sits there, arrange the cherry tomatoes, cut-side down, in the marinade dish. Cut the steak into thin slices on the diagonal and arrange on a serving dish or 2 dinner plates.
- Smoosh the tomatoes around in the marinade, then pour them, and the marinade, over the ribbons of meat. Add a few leaves of fresh oregano, if you can get them, and serve immediately.
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