Sarasotas Spinach And Onion Fried Spaghetti Recipes

MONTEREY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

SPINACH AND SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350'.
• Cook Spinach and drain well.
• Cook Angel hair spaghetti according to package and drain well.
• Combine egg, sour cream, milk, Parmesan cheese, chopped onion, salt, black pepper, and Montery Jack cheese in a large bowl.
• Stir well to combine Add cooked/drained Spaghetti and Spinach (while hot) to mixture and mix well.
• Grease lightly a casserole dish and spread mixture into dish.
• Cover casserole dish and bake for 15 minutes than take out of oven and uncover and bake for 45 minutes longer in oven or until lightly browned.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

SARASOTA'S SPICY SPINACH AND TOMATO SAUTE

Steps:

• Onions and Garlic -- In a large saute pan, add the olive oil and bring to medium heat. Add in the garlic and onions and cook 2-3 minutes just soften them up.
• Tomatoes -- Add in the tomatoes and cook until they become soft and they are just starting to pop. Don't let them get too over done.
• Spinach -- Add in the spinach and stir until slightly wilted (just a minute or two), then add in the balsamic vinegar, salt and pepper. Toss to combine.
• Serve -- Just add to your serving bowl and add the feta cheese just to combine and enjoy!

SARASOTA'S SHRIMP SPINACH STRATA

Steps:

• NOTE: Back when we first made this there were not bags of frozen vegetables but just boxes. I usually use fresh, but the bags that are available today, listed below, is the equivalent of what we originally used.
• Casserole -- Spray a 13x9 casserole dish with Pam or a non stick spray. Line the bottom of the casserole dish with the bread slices. Tear up or cut any remaining slices in small bits and pieces to fill in any holes. Be sure to cover the entire bottom of the casserole pan.
• Layers -- Spread the pesto sauce (I used Classico, but there are many good brands available or better yet, make your own) over the bread slices and sprinkle with 1 cup of the cheese. Top with the shrimp, then the spinach, and then the entire package of the pepper and onion stir fry mix. Finish off by topping with the remaining cheese.
• Egg Mixture -- I a medium size bowl, add the eggs and beat well, mix in the thyme, oregano, milk, hot sauce, salt and pepper and pour the mixture over the casserole. Cover with plastic wrap and refrigerate all day at least 8 hours or overnight which is even better.
• Bake -- Heat oven to 350, uncover and bake 45 minutes and when you stick a knife in the center the eggs are set and the knife will come out clean the dish is done. Remove from the oven and let set 15 minutes before cutting.
• Serve -- Just cut into squares and enjoy. A nice side salad is perfect with this dish.

SARASOTA'S SPINACH AND ONION FRIED SPAGHETTI

Steps:

• Pasta -- Now you can use leftover pasta which I do. If you make spaghetti one night - Add in a little extra and keep it in the fridge for a couple of days, pull it out and make this to serve along side another meal. Easy, inexpensive and just a nice change. I use spaghetti or a thin spaghetti, not a fan of angel hair for this dish. So either bring your leftover spaghetti or cooked spaghetti to ROOM temperature Make sure that the spaghetti is done and tender, not undercooked.
• Onions -- In a medium heavy non-stick saute pan (important for this dish), add the olive oil, onions, garlic and scallions and cook on medium heat for 3-4 minutes until tender. Stir in the spinach and cook another minute just to combine with the onions and garlic. Remove and add to the bowl with the pasta. Stir to combine.
• Egg Mixture -- In a small bowl, add the eggs, milk, cheese, red pepper, nutmeg, salt and pepper and mix well. Pour over the pasta and vegetable mixture.
• Spaghetti -- In that same pan you cooked the veggies inches Melt the butter and bring to medium heat, when butter is past the point of foaming and melted, add in the pasta and flatten into a big pancake. Press down well -- you really want to flatten it. I use my potato masher to flatten mine, but you use the palm of your hand, a can, or any spatula. Use what works best for you.
• Cook -- Medium heat until the bottom crust is golden brown. I just take a peak from the side using my spatula to check. Usually 5-10 minutes, depending on the size and type of pan.
• Flip. Just use a spatula, it will flip very easily - like a pancake. Cook side 2 until golden brown as well.
• Serve -- Once golden on both sides, remove to a serving plate and garnish with Parmesan or Romano cheese. Let set a minute or two and slice in wedges. Serve with anything you want. I happen to love a ham steak and a crisp salad for an easy dinner in no time.