One Pan Spinach Cheese And Fire Roasted Tomato Pasta Recipes
ONE PAN SPINACH CHEESE AND FIRE ROASTED TOMATO PASTA
One Pan Spinach Cheese and Fire Roasted Tomato Pasta is comfort food at it's best. It's creamy, spicy and ready from pan to plate in less than 30 minutes.
Provided by Paula
Categories entree
Time 25m
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- In a large skillet on the stove top, cook pasta according to package directions.
- When water is boiled out, add pesto, garlic, tomatoes, enchilada sauce, and balsamic vinegar to the pasta. Stir to combine.
- Add salt and pepper and taste. adjust seasoning.
- Stir in spinach, tomatoes, and heavy cream
- Dollop ricotta in pasta.
- Sprinkle parmesan cheese over pasta
- Bake in 375°F oven until ricotta and parmesan have melted about 15 minutes
- Serve hot.
Nutrition Facts : Carbohydrate 8 g, Protein 24 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 1873 mg, Fiber 1 g, Sugar 5 g, Calories 282 kcal, ServingSize 1 serving
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
ONE-POT SPINACH AND TOMATO PASTA RECIPE BY TASTY
Here's what you need: dried whole wheat penne, olive oil, yellow onion, red pepper flakes, garlic, diced tomato, kosher salt, ground black pepper, shredded rotisserie chicken, baby spinach
Provided by Pierce Abernathy
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat and cook the pasta according to the package instructions. Reserve ¾ cup (175 ml) of pasta cooking water, then drain the pasta in a colander and place the pot back on the stove over medium heat
- To the pot, add the olive oil, onion, red pepper flakes, and garlic. Cook until fragrant, about 2 minutes. Add the tomatoes and reserved pasta water, and simmer until reduced by half, about 4 minutes. Season with the salt and pepper.
- Add the pasta back to the pot, along with the shredded chicken and spinach, and stir to combine and wilt the spinach.
- Store the leftovers in the fridge for the rest of the week.
- *Vegan/Vegetarian Substitution: Omit the shredded chicken.
- Enjoy!
Nutrition Facts : Calories 488 calories, Carbohydrate 56 grams, Fat 14 grams, Fiber 5 grams, Protein 33 grams, Sugar 8 grams
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