Spinach And Grape Tomato Spaghetti Recipes

SPINACH AND GRAPE TOMATO SPAGHETTI

Steps:

• Put the spaghetti on boil, partially covered, with about 3 cups water and 1/2 teaspoon of salt.
• In a separate pan, heat 1 teaspoon olive oil. Add the grape tomatoes and sautee for 2 minute Add the grated garlic and stir to coat tomatoes with them, about 20 seconds.
• Add the chopped spinach, toss with the tomatoes. Cook for about 3 min, until spinach is wilted. Add the basil and stir. Turn off heat and wait until spaghetti is done.
• When spaghetti is done, drain about 1/2 cup of cooking liquid from spaghetti into the pan with the spinach and tomatoes and start heat on low. Discard the remaining cooking liquid if any. Add the grated parmesan to the pan and bring to a boil for about 30 seconds, mixing to make sure the parmesan melts.
• Pour the contents of the pan into the spaghetti pot and stir over a medium flame until liquid is almost gone, 2-3 minutes. Done!
• Tip: The spinach tends to clump together because of the cheese. You can separate it or leave it; the spinach clumps have a nice texture of their own.
• Tip: I was surprised to discover this tastes almost as good with no cheese at all. So you can make a much healthier version. It is also tolerant to different amounts of olive oil.

ROASTED GRAPE TOMATO, SPINACH AND ASIAGO PASTA

Steps:

• Preheat oven to 400 degrees.
• Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper.
• Spread tomatoes on a foil lined baking sheet.
• Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach.
• Meanwhile, prepare pasta according to directions.
• Toss pasta with the spinach & roasted tomatoes, asiago and basil.
• Sprinkle with toasted pine nuts and flat leaf parsley.
• Serve with additional cheese on the side.
• You could also add roasted chicken, sausages or fish.
• You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.

SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES

Steps:

• Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
• Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
• When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
• Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
• Remove from heat, and add the cooked spaghetti. Toss well to combine.