SPINACH PASTA SALAD
A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
Provided by Kim Fusich
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
- Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 6.3 mg, Fat 16.6 g, Fiber 4.8 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 1167.1 mg, Sugar 4.9 g
SPINACH SALAD WITH PENNE
Loaded with fresh greens, this delightful pasta salad fits the season perfectly. Lynnell Lowney - Waunakee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain and rinse in cold water., In a large bowl, combine the spinach, cheese, vinaigrette, pine nuts, basil and pasta. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 269mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
SPINACH PENNE SALAD
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. -Benice Silver, Carmel, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 327 calories, Fat 15g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 233mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.
PENNE PASTA SALAD WITH SPINACH AND TOMATOES
With a triple hit of seasonings from McCormick®, this penne pasta salad with spinach, tomatoes and mozzarella is a summer potluck showstopper.
Provided by McCormick
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Drain well.
- Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss gently to mix.
- Serve warm or at room temperature.
Nutrition Facts : Calories 218 Calories
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
- Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
- Sprinkle with remaining 2 tablespoons basil and serve.
PENNE PASTA WITH SPINACH AND BACON
This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.
Provided by Jean Tagliere
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
- Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 73.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 547.1 mg, Sugar 4.1 g
PENNE PASTA SALAD WITH SPINACH & TOMATOES
A tasty pasta salad brought to life with a delicious combination of olive oil, white wine vinegar, rosemary, thyme, garlic, oregano and basil, tossed with fresh spinach, tomatoes, mozzarella cheese and a sprinkling of Parmesan.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
- Add the tomatoes and cheeses and mix well.
- Serve warm or at room temperature.
SPINACH PASTA SALAD
Delicious dinner ready in 35 minutes. Enjoy this colorful salad made using spinach and pasta - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- While pasta is cooking, place tomato, pesto, salt and pepper in food processor or blender. Cover; process 30 seconds.
- Toss pasta, pesto mixture and remaining ingredients.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
Categories Salad Leafy Green Nut Pasta Side Quick & Easy Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Makes 12 Servings
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.
PENNE WITH TOMATO, SPINACH AND FETA SAUCE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring water to boil for penne.
- Chop the whole onion, and reserve 2 tablespoons for the salad.
- Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
- Meanwhile mince garlic, and add to onion. Add pine nuts.
- Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
- Cook the penne according to package directions.
- Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
- Wash, trim and slice the scallions, and add to the pot.
- In food processor blend the feta and yogurt.
- Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
- Drain pasta, and serve with sauce.
Nutrition Facts : @context http, Calories 804, UnsaturatedFat 11 grams, Carbohydrate 126 grams, Fat 20 grams, Fiber 12 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 662 milligrams, Sugar 28 grams
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta, depending on the strength you want it.
Provided by gobruijns
Categories Penne
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
- Using slotted spoon, transfer asparagus to small bowl. Cool.
- Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
- Transfer pasta to very large bowl.
- Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
- Pour dressing over pasta.
- Add asparagus, spinach and cashews; toss to coat.
- Season with salt and pepper.
Nutrition Facts : Calories 377.2, Fat 16.8, SaturatedFat 2.6, Sodium 262.7, Carbohydrate 52.2, Fiber 8.2, Sugar 1.6, Protein 8.2
PENNE WITH SPINACH PESTO AND TURKEY SAUSAGE
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the topping. Coins of roasted Italian turkey sausage add heft but can be omitted if you want to go vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a food processor, combine 4 cups spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined. Pulse in cheese; season with salt and pepper. Using kitchen shears, snip sausage into 1-inch pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7 to 8 minutes. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with salt and pepper. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5 to 6 minutes more.
- Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water, 1/4 cup at a time, until evenly coated. Season with salt and pepper. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.
PENNE WITH SPINACH AND HAM
Dinner ready in 25 minutes! Enjoy pasta with spinach and ham - perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package, omitting salt.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, ham and wine. Cook and stir until some of the wine has evaporated.
- Add spinach and pasta; toss gently. Sprinkle with cheese.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 15 mg, Fat 1, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g
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