SPINACH-RICOTTA PESTO PASTA WITH CRISP PROSCIUTTO AND ASPARAGUS
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. When it boils, add pasta and cook as indicated on box.
- Meanwhile, heat oil in a large frying pan over medium heat. When it shimmers, add prosciutto and cook, stirring occasionally, until prosciutto is crisp, about 5 minutes. Add asparagus and toss to coat evenly. Let cook until asparagus just starts to get browned on the edges, about 3 minutes.
- Remove 1/2 cup of the pasta cooking water. Add a few tablespoons of the water to the asparagus mixture, stir, scraping the bottom of the pan to incorporate browned bits, and remove from heat. Drain pasta and return to pot (off heat), add remaining reserved pasta cooking water, asparagus, Spinach-Ricotta Dip, and stir until thoroughly coated. Taste and adjust seasoning, as desired. Serve immediately.
- In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and cook until they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary.
RICOTTA RAVIOLI WITH SPINACH PESTO
Steps:
- In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.
- To make the spinach pesto:
- In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.
- Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
SPINACH PESTO
I don't like nuts in my pesto and I like spinach better than basil so I came up with this fast pesto recipe and I love it. I never measure but I tried to put it into measurments. It's best not to warm the Pesto mixture as it doesn't need it.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
- Meanwhile boil pasta til Al Dente.
- Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
- Serve immediately with chicken or eat alone.
- Enjoy.
Nutrition Facts : Calories 618.2, Fat 21.7, SaturatedFat 4, Cholesterol 5.1, Sodium 430, Carbohydrate 86.8, Fiber 4.1, Sugar 2.2, Protein 18.1
SPINACH PESTO PENNE
Subbing spinach in for basil lends a sweetness to this pesto that is simply divine when tossed with penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Cook penne, reserving 1/2 cup pasta water. In a food processor, pulse spinach, walnuts, Parmesan, olive oil, and garlic. Toss pesto with penne and pasta water; season. Serve with ricotta.
SPINACH-PESTO WHITE PIZZA
When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. -Janet Burbach, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 453 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 956mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
PASTA WITH SPINACH PESTO SAUCE
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Provided by Sheila Martin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
- Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
- Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g
SPINACH PESTO & RICOTTA
Make and share this Spinach Pesto & Ricotta recipe from Food.com.
Provided by bert2421
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta for 8-10 minutes until tender but firm.
- Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
- In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
- Stir in spinach and basil; cover and cook for 2 minutes.
- Uncover and cook, stirring for 2 minutes longer.
- Transfer to food processor.
- Add remaining butter, salt& pepper and puree til smooth.
- Add reserved pasta water and blend well.
- Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
- Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.
Nutrition Facts : Calories 258.9, Fat 19.4, SaturatedFat 10.5, Cholesterol 54, Sodium 864.6, Carbohydrate 10.3, Fiber 2.6, Sugar 2.1, Protein 13.5
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