Spinach Pasta Toss Recipes

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SPINACH-PASTA TOSS



Spinach-Pasta Toss image

Toss spinach, tomatoes, cheese and penne pasta for spinach pasta. With ingredients this good, you don't need much else for this quick Spinach Pasta Toss.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water
1 pkg. (9 oz.) baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Steps:

  • Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
  • Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
  • Serve topped with cheese.

Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

UNIQUE SPINACH NOODLES



Unique Spinach Noodles image

These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.

Provided by McKenzie Delling

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 5

1 ¼ cups torn spinach leaves
2 tablespoons water
1 egg
½ teaspoon salt
1 ¼ cups all-purpose flour

Steps:

  • Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
  • Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
  • Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 60.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 633.2 mg, Sugar 0.5 g

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

SPINACH PENNE TOSS



Spinach Penne Toss image

Spinach provides a delicious base for all the wonderful flavor combinations found in Kierste Wade's hearty salad. The Midland, Michigan reader writes, This salad is perfect for so many different occasions, including when company comes."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 medium sweet red pepper, julienned
1 medium onion, sliced
1 tablespoon plus 1/4 cup olive oil, divided
1 package (6 ounces) fresh baby spinach
3/4 cup crumbled cooked bacon
1/2 cup crumbled feta cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender. , Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes. , In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat.

Nutrition Facts : Calories 179 calories, Fat 10g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

TOMATO AND SPINACH PASTA TOSS



Tomato and Spinach Pasta Toss image

Provided by Food Network

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

2 cups rotini pasta, uncooked
1/2 lb. Italian sausage
1 pkg. (6 oz.) baby spinach leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • 1. COOK pasta in large saucepan as directed on package, omitting salt.
  • 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
  • 3. Drain; return sausage to skillet.
  • 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
  • 5. DRAIN pasta; return to pan.
  • 6. Add sausage mixture and cheeses; mix lightly.
  • Substitute
  • Substitute ground beef or turkey for the Italian sausage.
  • Substitute
  • Prepare using penne pasta.
  • Substitute
  • Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
  • Nutritional Information (Per Serving)
  • Calories: 240
  • Cholesterol: 30 mg
  • Total fat: 10 g
  • Sodium: 700 mg
  • Carbohydrate: 24 g
  • Dietary fiber: 2 g
  • Protein: 14 g

ZA'ATAR GARLIC SPINACH PASTA



Za'atar Garlic Spinach Pasta image

Quick and easy, this weeknight Spinach Pasta is tossed in a garlicy olive oil sauce and flavored with lemon, za'atar, red pepper flakes, and a generous sprinkle of parmesan.

Provided by Suzy Karadsheh

Categories     Main Course

Time 30m

Number Of Ingredients 10

1/2 pound spaghetti (( or other thin pasta))
Kosher salt
1/2 to 3/4 cup extra virgin olive oil
5 to 6 large garlic cloves ((minced))
12 ounces baby spinach
1 teaspoon red pepper flakes
3 to 4 tablespoons za'atar ((divided))
Parmesan cheese ((shredded), to your liking (anywhere from 1/2 cup to 1 cup) )
1 lemon ((zest and juice))
1 cup chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.
  • When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za'atar.
  • When the pasta is ready, drain, keeping a little bit more of the cooking water still.
  • Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za'atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za'atar on the side (I know I always add more of both to my bowl).

Nutrition Facts : Calories 397.7 kcal, Carbohydrate 41.8 g, Protein 8.9 g, Fat 23 g, SaturatedFat 3.3 g, Sodium 72.4 mg, Fiber 5 g, Sugar 2.2 g, ServingSize 1 serving

VEGETABLE NOT-SAGNA PASTA TOSS



Vegetable Not-sagna Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)
Coarse salt
1 10-ounce box frozen chopped spinach
3 tablespoons extra-virgin olive oil, divided
1 medium zucchini
12 cremini or baby portobello mushrooms, sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated fresh nutmeg, eyeball it
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Steps:

  • Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
  • Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
  • Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
  • Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
  • Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

CREAMY SPINACH NOODLE TOSS



Creamy Spinach Noodle Toss image

This comforting and colorful side is likely to become one of those versatile supper standbys-quick enough for busy weeknights, special enough to serve company! Josie Smith - Winamac, IN

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups uncooked egg noodles
2 bacon strips, diced
2 teaspoons finely chopped onion
6-1/2 teaspoons all-purpose flour
3/4 teaspoon salt-free seasoning blend
1/8 teaspoon salt
Dash pepper
1-1/4 cups 2% milk
1 package (9 ounces) fresh baby spinach
3/4 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain., Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted., Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

Nutrition Facts : Calories 267 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 491mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

SPINACH AND BACON PASTA TOSS



Spinach and Bacon Pasta Toss image

Make and share this Spinach and Bacon Pasta Toss recipe from Food.com.

Provided by traveling baker

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb wide egg noodles, uncooked
3/4 cup kraft light done right zesty reduced-fat Italian salad dressing
1 lb boneless skinless chicken breast, chopped
1 pint cherry tomatoes, halved
1 (6 ounce) bag fresh baby spinach leaves (4 cups)
1 cup kraft shredded low-moisture part-skim mozzarella cheese, divided
8 slices oscar mayer crisp cooked bacon, crumbled

Steps:

  • Cook noodles as directed on package. Drain, reserving 1/2 cup of cooking water.
  • Meanwhile, heat dressing in large skillet on medium heat. Ass chicken; cook and stir 5-7 minutes, or until cooked through. Add tomatoes; cook 1 minute, stirring occasionally. Stir noodles and reserved 1/2 cup cooking water. Remove from heat.
  • Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Nutrition Facts : Calories 355.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 94.3, Sodium 522.9, Carbohydrate 44, Fiber 2.8, Sugar 3.2, Protein 24.1

TOMATO & SPINACH PASTA TOSS



Tomato & Spinach Pasta Toss image

Make and share this Tomato & Spinach Pasta Toss recipe from Food.com.

Provided by JLBurnell

Categories     Penne

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups penne pasta, uncooked
1/2 lb Italian sausage, casing removed (hot or mild)
7 cups Baby Spinach (or 1-6 oz package)
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

  • cook past as directed.
  • Meanwhile, crumble meat into large deep skillet.
  • Cook on med-high until cooked through, stirring occasionally, drain.
  • Add spinach, and tomatoes.
  • Cook for 2 minutes, or until spinach is wilted, stirring occasionally.
  • Remove from heat, cover to keep warm.
  • Drain pasta and place in a large serving bowl.
  • Add meat mixture, then top with cheeses, mix lightly.

SPINACH PASTA RECIPE BY TASTY



Spinach Pasta Recipe by Tasty image

Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil

Provided by Rachel Gaewski

Categories     Dinner

Yield 2 servings

Number Of Ingredients 8

1 tablespoon olive oil
5 oz spinach
2 cups all-purpose flour
1 tablespoon salt, plus ¼ teaspoon, divided
2 tablespoons water
vegetable, roasted, for serving
pesto, for serving
fresh basil, for serving

Steps:

  • Bring a large pot of water to a boil.
  • In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
  • Add the spinach to a food processor and process until finely chopped.
  • While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
  • While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
  • Remove the dough from the food processor and knead on a floured surface to form into a ball.
  • With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
  • With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
  • Roll the strips into thick noodles.
  • Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
  • Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
  • Toss with roasted vegetables and pesto and top with basil.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams

SPINACH AND BACON PASTA TOSS



Spinach and Bacon Pasta Toss image

Spinach, bacon and cherry tomatoes give this chicken and pasta toss great flavor-and gorgeous color. Bonus: It's a quick and easy weeknight dish.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 8 servings, 1-1/2 cups each.

Number Of Ingredients 7

1 lb. wide egg noodles, uncooked
3/4 cup KRAFT Zesty Italian Dressing
1 pt. cherry tomatoes, halved
1 lb. boneless skinless chicken breasts, chopped
1 bag (6 oz.) fresh baby spinach leaves (4 cups)
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

Steps:

  • Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.
  • Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
  • Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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CHEESY SPINACH PASTA TOSS | FOODLAND
Step 2. Heat oil in a large, non-stick skillet set over medium heat. Add onion, red pepper, garlic, salt and pepper. Cook for 5 min. or until softened. Step 3. Add spinach mixture. Cook, stirring occasionally, for 5 min. or until bubbly and thickened. Add cooked pasta and dill; toss to coat. Adjust seasonings as needed.
From foodland.ca


SPINACH-PASTA TOSS RECIPE - A SIMPLE AND ABSOLUTELY DELICIOUS …
Mar 1, 2013 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover a variety of recipes, cooking tips, and more today.
From pinterest.ca


SPINACH PASTA - THE SEASONED MOM
2020-01-20 Instructions. Cook pasta in a large pot of salted boiling water, according to package instructions. Drain. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until tender (about 5 minutes). Add diced tomatoes, oregano, basil, red pepper flakes, salt and pepper to the skillet.
From theseasonedmom.com


SPINACH GORGONZOLA PASTA SALAD - SIP AND FEAST
2022-05-03 For the salad. Cook pasta in salted water (2 tablespoons salt per gallon of water) until al dente, then drain and rinse under cold water until just warm. Drain well. In a large bowl, mix together the pasta, spinach, gorgonzola, and half of the dressing. If you need more dressing, add a bit at a time to get the consistency just right.
From sipandfeast.com


SAVORY SPINACH AND PASTA TOSS | PERDUE®
Add chicken and cook for 5 minutes or until no longer pink, stir often using spoon to break up chicken. Drain then add mushrooms, bell pepper, onion, garlic and Italian seasoning and cook for 2 minutes, stirring occasionally. Add broth and continue cooking for 5 minutes. During last minute of cooking, stir in spinach then add cooked pasta. Step 3.
From perdue.com


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