SPINACH AND TOMATO ROTINI
This is a simple and quick recipe that incorporates spinach and tomatoes, rather than tomato sauce as a topping.
Provided by Phoenix2099
Categories Main Dish Recipes Pasta
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.
Nutrition Facts : Calories 597.1 calories, Carbohydrate 98.7 g, Cholesterol 36 mg, Fat 14 g, Fiber 6.5 g, Protein 19.4 g, SaturatedFat 4.1 g, Sodium 663 mg, Sugar 7 g
CREAMY SPINACH & RIGATONI BAKE
Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.
Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
ROTINI WITH LENTILS AND SPINACH
Categories Pasta
Number Of Ingredients 12
Steps:
- Cook onion and garlic in oil over med heat until softened. Add lentils, water, herbs and pepper flakes. Simmer 10 minutes. Add tomatoes, ketchup, salt and pepper to taste. Simmer 20 minutes. Add spinach and cook until tender, about 2 minutes. Toss with cooked pasta. Serve with parmesan cheese if desired.
BAKED ROTINI WITH SAUSAGE AND SPINACH
Cook up a batch of savory Baked Rotini with Sausage and Spinach for your dinner entrée tonight with the family. We'll be surprised if you have any leftovers of this Baked Rotini with Sausage and Spinach, but you can freeze them to enjoy later.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, crumble sausage into large nonstick skillet. Add onions; cook on medium heat 7 to 8 min. or until sausage is done, stirring frequently. Remove from heat. Stir in spinach.
- Drain pasta. Whisk eggs, milk, lemon zest and dry seasonings in large bowl until blended. Add Alfredo sauce, mozzarella and shredded Parmesan; mix well. Add pasta and sausage mixture; mix lightly.
- Combine bread crumbs and grated Parmesan. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray; coat with bread crumb mixture, making sure bottom of pan is well coated with crumb mixture. Spoon pasta mixture into pan; press gently with back of spoon to pack pasta mixture into pan. Cover.
- Bake 35 to 40 min. or until heated through. Remove pan from oven; remove foil. Let pasta mixture stand in pan 10 min. Meanwhile, heat marinara sauce.
- Use rubber scraper to gently release pasta mixture from sides of pan; invert pan onto platter. Gently remove pan. Cut pasta ring into wedges. Serve with marinara sauce.
Nutrition Facts : Calories 550, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
INDIAN LENTILS AND SPINACH
I combined two other recipes to create this.
Provided by artyjeep
Categories Side Dish Beans and Peas
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
- Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
- Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
- Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 20 g, Fat 2.4 g, Fiber 9.4 g, Protein 8.1 g, SaturatedFat 0.4 g, Sodium 324.6 mg, Sugar 2 g
ROTINI WITH ROASTED PEPPERS, SPINACH AND PINE NUTS
Categories Nut Pasta Vegetarian Quick & Easy Parmesan Pine Nut Spinach Bell Pepper White Wine Bon Appétit
Yield Makes 4 (appetizer) or 2 (main-course) servings
Number Of Ingredients 14
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch strips.
- Mix flour and butter in small bowl to form paste. Heat oil in large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add broth, wine, thyme and dried red pepper; simmer until liquid is reduced by half, about 6 minutes. Whisk in flour paste. Simmer until sauce thickens slightly, about 1 minute. Season with salt and pepper. Add roasted peppers and spinach and simmer until spinach wilts, about 2 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta well.
- Add pasta, Parmesan cheese and pine nuts to sauce and toss to coat.
ROTINI WITH LENTILS AND SPINACH
Make and share this Rotini with Lentils and Spinach recipe from Food.com.
Provided by Tebo3759
Categories Spinach
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onion and garlic in oil over med heat until softened.
- Add lentils, water, herbs and pepper flakes.
- Simmer 10 minutes.
- Add tomatoes, ketchup, salt and pepper to taste.
- Simmer 20 minutes.
- Add spinach and cook until tender, about 2 minutes.
- Toss with cooked pasta.
- Serve with parmesan cheese if desired.
Nutrition Facts : Calories 619.3, Fat 12.6, SaturatedFat 1.9, Sodium 327.5, Carbohydrate 106, Fiber 10.5, Sugar 9.8, Protein 22.6
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