Penne With Spinach Sauce Recipes

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GIADA DE LAURENTIIS'S PENNE WITH SPINACH SAUCE



Giada De Laurentiis's Penne With Spinach Sauce image

Make and share this Giada De Laurentiis's Penne With Spinach Sauce recipe from Food.com.

Provided by Kerry Ciulla

Categories     Penne

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb whole wheat penne or 1 lb multi-grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced-fat cream cheese
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated parmesan cheese

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 326.2, Fat 5.3, SaturatedFat 3, Cholesterol 11.6, Sodium 407.7, Carbohydrate 59.3, Fiber 7, Sugar 0.4, Protein 15.2

CHEESY SPINACH BAKED PENNE



Cheesy Spinach Baked Penne image

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

Nonstick cooking spray
Kosher salt
One 12-ounce box fiber-and-calcium-enriched penne
1 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
3 cloves garlic, thinly sliced
One 28-ounce can no-salt-added crushed tomatoes
1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
Freshly ground black pepper
One 8-ounce block part-skim mozzarella (half grated, half cubed)
One 16-ounce container 1-percent cottage cheese
1/4 cup grated Parmesan
One 10-ounce block frozen chopped spinach, thawed and squeezed dry

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.

AWESOME PENNE SPINACH BAKE



Awesome Penne Spinach Bake image

Spinach and pasta mixed with the most delicious cream sauce, topped of with a breadcrumb/cheese topping, then baked in the oven. Your gonna love this one! Prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Penne

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

8 ounces penne pasta, uncooked (spiral pasta may be used instead of penne)
1/4 cup butter
3 -4 fresh minced garlic cloves (I use lots of garlic!)
1/4 cup onion, chopped (optional)
1/4 cup flour
1/2-1 teaspoon dried thyme
1/8 teaspoon nutmeg
black pepper
2 1/2 cups half-and-half cream or 2 1/2 cups milk
1/2-3/4 cup grated parmesan cheese
1 1/2 cups grated swiss cheese, divided
1 large tomatoes, chopped into small pieces (can use more if desired)
1 (10 ounce) package frozen chopped spinach, thawed and well drained (squeeze out any excess moisture with your hands)
1 cup breadcrumbs
1/4 cup melted butter
2 -3 tablespoons grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Grease a 13" x 9" baking pan.
  • Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
  • In a heavy-bottomed saucepan, melt the butter over med-high heat.
  • Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
  • Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
  • Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
  • Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
  • In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
  • Spoon the mixture into a prepared greased baking pan.
  • In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
  • Sprinkle the mixture over the casserole in the baking pan.
  • Bake for 30 minutes, or until hot and bubbly.
  • Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.

Nutrition Facts : Calories 660.1, Fat 39.5, SaturatedFat 23.9, Cholesterol 111.6, Sodium 551, Carbohydrate 57, Fiber 7, Sugar 2.9, Protein 22.1

PENNE PASTA WITH SPINACH AND BACON



Penne Pasta with Spinach and Bacon image

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

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

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 WITH SPINACH AND HAM



Penne with Spinach and Ham image

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

2 2/3 cups uncooked whole wheat penne pasta (8 oz)
2 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 1/2 cups grape tomatoes or halved cherry tomatoes
2/3 cup finely chopped cooked ham
1/2 cup dry white wine or water
4 cups fresh spinach leaves
2 tablespoons finely shredded Parmesan cheese

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

PENNE WITH TOMATO, SPINACH AND FETA SAUCE



Penne With Tomato, Spinach and Feta Sauce image

Provided by Marian Burros

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 2 servings

Number Of Ingredients 13

6 ounces red onion or 7 ounces chopped (1 1/2 cups)
2 teaspoons olive oil
2 medium cloves garlic
2 tablespoons pine nuts
1 1/4 pounds ripe plum tomatoes
1 tablespoon tomato paste
4 cups fresh spinach, tightly packed
8 ounces penne
3 scallions
2 ounces feta cheese (4 tablespoons)
1 cup plain nonfat yogurt
1/8 teaspoon salt
Freshly ground black pepper to taste

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

CREAMY SPINACH PENNE



Creamy Spinach Penne image

A vibrant sauce made with spinach and roasted peppers gets its creaminess from cottage cheese in this easy penne pasta dish for six.

Provided by My Food and Family

Categories     Pasta

Time 30m

Yield 6 servings

Number Of Ingredients 9

3/4 lb. fresh spinach, stemmed
4 cups penne pasta, uncooked
1 clove garlic
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/4 tsp. black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped

Steps:

  • Add spinach to large pan of boiling water; cook 1 min. Remove spinach with slotted spoon. Reserve water in pan for cooking the pasta. Rinse spinach with cold water; drain well.
  • Meanwhile, return water to boil. Add pasta; cook 10 min. or just until tender. While pasta is cooking, blend garlic in blender until minced. Chop spinach. Add to blender along with the cottage cheese and milk; blend until smooth. Blend in Parmesan and seasonings.
  • Drain pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.

Nutrition Facts : Calories 330, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

PASTA WITH SPINACH PESTO SAUCE



Pasta with Spinach Pesto Sauce image

A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.

Provided by Sheila Martin

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 13

16 ounces fresh spinach, washed and chopped
6 ounces low-fat, firm silken tofu
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
⅛ cup low-sodium chicken broth
½ cup grated Parmesan cheese
½ teaspoon ground black pepper
1 teaspoon Italian seasoning
10 ounces fresh mushrooms, thinly sliced
6 ounces fresh sliced shiitake mushrooms
½ cup diced red onion
¼ cup bacon bits
1 pound penne pasta

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
  • Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
  • Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g

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