Spinach And Pine Nut Pasta Recipes

SPINACH-PINE NUT PASTA

Steps:

• Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt. , Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts.

SPINACH AND PINE NUT PASTA

Steps:

• Cook the pasta in a saucepan of boiling salted water. Drain well.
• Meanwhile, heat the oil in a large saucepan and sauté the garlic and onion for 1 minute.
• Add the sliced mushrooms and cook for 2 more minutes.
• Add the spinach and cook for 4-5 minutes, or until the spinach has wilted.
• Stir in the pine nuts and wine, season with salt and pepper. Cook for 1 more minute.
• Transfer the pasta to a serving bowl and toss with the sauce. Garnish with shavings of Parmesan cheese and serve.

SPINACH AND PINE NUTS WITH PENNE

Steps:

• Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH-FETA PENNE WITH PINE NUTS

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.

SAUTEED SPINACH WITH TOASTED PINE NUTS

Steps:

• Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
• Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SPINACH, FETA, AND PINE NUT RAVIOLI FILLING

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the spinach until fully wilted, about 2 minutes. Let cool, then squeeze the spinach to remove as much liquid as you can.
• Combine the cooked spinach, feta, and pine nuts in a blender or food processor and pulse until it is the consistency of a fine paste. Beat the egg and water together in a small bowl.
• To assemble the ravioli, brush the egg over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling in whatever shape you wish (circles, squares) and then cut them apart. Press the tines of a fork around the edges of the pasta to seal each raviolo.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the ravioli, stir gently, and return to a boil. Cook uncovered until the ravioli float to the top and the filling is hot, about 3 to 5 minutes.