One Pot Creamy Pasta And Greens Recipes

ONE-POT CREAMY GREEN GODDESS PASTA

One-Pot Creamy Green Goddess Pasta image

Use your spring veggie haul for this One-Pot Creamy Green Goddess Pasta. Asparagus, peas, radishes and herbs put the 'green' in this delicious green goddess pasta recipe.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings (1-1/4 cups each)

Number Of Ingredients 7

Ingredients

3 cups farfalle (bow-tie pasta)
8 fresh asparagus spears, trimmed, diagonally sliced (about 1 cup)
1 cup each frozen peas and tightly packed baby spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT Green Goddess Dressing
4 radishes, thinly sliced
1/4 cup chopped mixed fresh herbs, such as fresh chives, parsley and/or tarragon

Steps:

Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
Spoon pasta mixture into serving dish; top with radishes and herbs.

Nutrition Facts : Calories 510, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 14 g

ONE-POT CREAMY PASTA AND GREENS

One-Pot Creamy Pasta and Greens image

In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you've ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you'd like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

Provided by Ali Slagle

Categories dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
3 garlic cloves, finely chopped
1 shallot, finely chopped
Kosher salt and black pepper
5 cups whole milk, plus more as needed
10 ounces frozen chopped spinach
2 wide lemon peel strips
10 ounces ditalini, orzo or pearl couscous
1/2 cup finely grated Parmesan, plus more for serving

Steps:

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.
Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.
Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it's OK if the sauce looks a little soupy.
Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

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