Pasta Salad With Baby Spinach And Sun Dried Tomatoes Recipes
PASTA SALAD WITH BABY SPINACH AND SUN DRIED TOMATOES
Pasta salad with spinach is a vegetarain salad that's a good source of vitamin K, potassiou and fiber.
Provided by Anne
Number Of Ingredients 9
Steps:
- Cook 8 ounces of pasta according to the package directions, drain and rinse in cold water and place it into a mixing bowl.
- While the pasta is cooking, mix up the dressing and roughly chop the spinach and olives.
- Set the cooked pasta aside and allow it to cool to room temperature.
- Add sun-dried tomatoes, spinach, and olives.
Nutrition Facts : Calories 284 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 227 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
SPINACH SALAD WITH SUN-DRIED TOMATO DRESSING
This is a recipe that I did one day with ingredients I had in the house, and everyone liked it so much, I make it all the time. It uses sun dried tomato oil, which is drained from a jar of oil packed sun dried tomatoes. Being brought up a good frugal Dutch girl, I wanted to use that oil for something, besides stir frying. The dressing keeps for a while in the fridge, the salad ingredients are simple, so you can have this anytime.
Provided by Hag chef
Categories Salad Dressings
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the sun dried tomato oil, red wine vinegar, honey and Dijon mustard.
- For a thicker dressing, you can add an oil packed or reconstituted sun dried tomato, and process in a blender or food processor.
- Put the baby spinach in a salad bowl, and toss with just enough of the dressing to lightly coat the spinach.
- Sprinkle the sesame seeds, dried cranberries, and sun dried tomatoes, if using, over the top, and serve.
- Alternatively, you can arrange the spinach on serving plates, drizzle with the dressing, then add the toppings to each plate. That way the cranberries and sun dried tomatoes won't sink to the bottom of the bowl, and makes a prettier presentation for a dinner party.
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- Cook pasta according to package instructions. Drain and rinse with cold water until no longer hot.
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