Linguine With Bacon Baby Spinach And Sage Recipes

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SPINACH SPAETZLE WITH BACON AND SAGE



Spinach Spaetzle With Bacon and Sage image

Spaetzle, the delicious little German dumplings (sometimes called batter noodles), are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool that forces squiggles of the batter into a pot of boiling water. Others push the batter through the holes of a colander, but for this you need to make a slightly wetter batter. These are green spaetzle, made with spinach purée, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

Provided by David Tanis

Categories     dinner, pastas, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

5 ounces baby spinach leaves or equivalent quantity of larger leaves
4 eggs
4 egg yolks
Salt
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
3 1/4 cups all-purpose flour
4 ounces bacon or pancetta, cut crosswise into thin lardons
4 tablespoons butter
12 fresh sage leaves
Grated Parmesan

Steps:

  • Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool. Drain spinach and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée. (Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
  • Put spinach in a mixing bowl or the bowl of a stand mixer. Add 1/2 teaspoon salt, the nutmeg and the pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes, until lump free. If the mixture seems too stiff, beat in a few more tablespoons cold water. (If using a spaetzle tool, thin the batter to a more runny consistency.) Leave batter to rest at room temperature, covered, for 15 minutes.
  • Prepare an ice-water bath. Bring a large wide pot of well-salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.) Let the spaetzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spaetzle and blot dry. (The recipe may be prepared up to this point several hours before serving.)
  • Just before serving, set a large wide skillet over medium-high heat. Add bacon and let it render without browning much, about 2 minutes. Pour off fat and leave bacon in pan. Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds. Add cooked spaetzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

LINGUINE WITH SPINACH



Linguine With Spinach image

This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb regular spaghetti or 1 lb multigrain spaghetti
1 -2 garlic clove, finely minced
1/2 teaspoon red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 lb fresh spinach, washed, with tough stems removed, and roughly chopped (or 1 8-ounce package frozen spinach, defrosted)
1/2 cup sun-dried tomato packed in oil, drained and chopped (or 1 pint sweet ripe cherry tomatoes, sliced)
1/4 cup pine nuts (optional)
salt, to taste
pepper, to taste
parmesan cheese, to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
  • Makes 4 to 6 servings.

LINGUINI WITH BACON, BABY SPINACH, AND SAGE



Linguini With Bacon, Baby Spinach, and Sage image

I'm taking this from the back of a Ronzoni pasta box; haven't tried it yet but it sure sounds good!!

Provided by smellyvegetarian

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

13 1/4 ounces whole wheat linguine
1/4 lb turkey bacon, diced
1 onion, finely diced
1 1/3 cups chicken broth
3 tablespoons fresh sage leaves, chopped (or to taste)
8 ounces spinach leaves (chopped or baby spinach)
salt and pepper
1/4 cup parmesan cheese, grated (or to taste)

Steps:

  • Cook pasta according to package directions.
  • In a large skillet over medium heat, cook bacon to desired crispness. Add onion and saute until tender.
  • Stir in chicken broth and sage, simmer 1-2 minutes.
  • Add spinach and cook just until it wilts. Salt and pepper to taste.
  • Toss linguini with sauce and serve sprinkled with parmesan.

Nutrition Facts : Calories 463.5, Fat 9.6, SaturatedFat 3, Cholesterol 31, Sodium 742, Carbohydrate 76.5, Fiber 1.7, Sugar 2.2, Protein 24.1

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