FRESH SPINACH AND TOMATO PASTA
This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
- Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
- Stir in the spinach and let it cook for a minute or two until it's wilted.
- Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.
Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA WITH TOMATOES AND SPINACH.
This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it's packed with fresh spinach and cherry tomatoes. It's delicious, juicy, garlicky and makes a great meatless meal.
Provided by Katia
Categories pasta
Time 18m
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
- Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
- At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
- Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
- Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 446 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY TOMATO AND SPINACH PASTA
Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!
Provided by Ashley Manila
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
- Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
- In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
- Drain the pasta, reserving a 1/2 cup of the pasta water.
- Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
- Remove from heat and divide among serving bowls. Top with cheese and serve at once!
WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- To make a crust:
- In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
- To make filling:
- Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
- To assemble:
- Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm
PORTOBELLO AND SPINACH BOLOGNESE
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place the dried mushrooms in small pot and cover with water or chicken stock. Bring to a boil, then reduce the heat to low and steep.
- Heat a heavy pot over medium to medium-high heat with 2 turns of the pan extra-virgin olive oil. When hot, add the butter and melt into the oil then add portabellas. After 6 minutes, add the onions, carrots, celery, garlic, and bay leaf. Saute until tender, 15 minutes, then separate and add spinach. Season the spinach mixture with salt, pepper, and nutmeg. Stir in the tomato paste and cook 1 minute. Deglaze with wine. Remove the dried mushrooms from the steeping liquid. Chop the mushrooms and stir into the sauce. Add the steeping liquid, reserving the last few spoonfuls as any grit on the mushrooms will have settled at the bottom. Stir in the milk. Simmer over low heat 20 minutes. Cool completely and store for a make-ahead meal.
- Reheat the dish over medium heat. Add a little stock or milk to loosen the sauce up again.
- Bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Drain the pasta and toss with sauce. Serve in shallow bowls, topped with parsley and Pecorino cheese.
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
PASTA WITH CHILLI TOMATOES & SPINACH
A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
- Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
- Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Nutrition Facts : Calories 524 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
FRESH TOMATO AND SPINACH PASTA
I got this recipe from my mom, and it's one of my favorites. It's easy, not too time-consuming, and it tastes great. It's a little bit spicy, though, so if you don't like spicy food, you might not enjoy this.
Provided by HeartbreakLullaby83
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
- Add tomatoes, salt, black pepper, and, if desired, red pepper.
- Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
- Stir in spinach, heat just until greens are wilterd.
- To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
PASTA WITH TOMATO, SPINACH, AND MOZZARELLA
Make and share this Pasta With Tomato, Spinach, and Mozzarella recipe from Food.com.
Provided by cpg123
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up your saute pan on the stove. Once it is hot, add your olive oil to the pan.
- Start to boil your water for your pasta. Once the water has started to boil, add pasta and cook according to directions on box.
- Add your sliced garlic to the pan, and cook until brown. Once the garlic has brown, remove from the pan and set aside.
- Add your tomatoes to the hot saute pan. Cook for approximately 3 minutes before adding your spinach.
- Cook the tomatoes and spinach until the spinach has started to wilt.
- Once the pasta is finished, add pasta, tomatoes and spinach, garlic and mozzarella to a large bowl. Blend together.
SPINACH, TOMATO AND PORTOBELLO PASTA
Whole Wheat Pasta and and assortment of vegetables make for a healthy, colorful pasta dinner...served with crusty garlic bread.
Provided by Marian Arbour
Categories Other Main Dishes
Time 20m
Number Of Ingredients 12
Steps:
- 1. In large pot cook pasta according to package directions..drain and set aside. in small skillet toast pine nuts for about 4 minutes.stir and be careful they will burn..remove from skillet and set aside.
- 2. In large skillet heat oil over medium heat, cook garlic and shallot stir until slightly golden about 4 minutes add mushrooms and cook until softened add wine and cream cheese and cook and stir until cheese melts add balsamic and spinach and cook for 3 to 4 minutes and add tomatoes and cook until skin begins to wrinkle, add this mixture to the pasta and toss to combine all pasta with all the vegies..serve and sprinkle each bowl with the pine nuts and parmesan cheese.
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