Spinach Linguine With Creamy Walnut Sauce Recipes

SPINACH LINGUINE WITH WALNUT SAUCE

Steps:

• Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
• Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.

SPINACH LINGUINE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
• Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
• To serve, divide among shallow bowls and sprinkle with additional cheese.

PENNE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.

LINGUINE WITH SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
• Makes 4 to 6 servings.

CREAMY LINGUINE WITH VEGETABLES

Steps:

• Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
• Drain pasta; cover to keep warm. Cook broth and Neufchatel in Dutch oven 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring frequently. Remove from heat.
• Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.

LINGUINI WITH CREAMY SPINACH

Steps:

• Remove any tough stems from the fresh spinach.
• In large frying pan, melt butter over low heat.
• Add green onions and garlic and cook for 1-2 minutes.
• Add spinach and salt and stir until wilted.
• Simmer until liquid evaporates from spinach, about 5 minutes.
• In large pot of boiling water, cook linguini according to package directions.
• Reserve 1 cup of pasta water.
• Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
• If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
• Salt to taste.

SPINACH LINGUINE WITH TOMATO SAUCE

Steps:

• Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
• Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
• Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
• Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 1/2 minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
• Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.