Spinach Vermicelli Recipes

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SPINACH VERMICELLI



Spinach Vermicelli image

"Not only is this simple dish nutritious and meatless, it also offers the goodness of spinach," says Charleen Berkers of Palgrave, Ontario.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked vermicelli
1 large red onion, sliced and separated into rings
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) fresh spinach, torn
2 tablespoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crumbled Gorgonzola cheese

Steps:

  • Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted. , Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.

Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 296mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

Steps:

  • Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
  • Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

VERMICELLI WITH SAUSAGE AND SPINACH (BHG)



Vermicelli With Sausage and Spinach (BHG) image

Make and share this Vermicelli With Sausage and Spinach (BHG) recipe from Food.com.

Provided by dbblhm

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
3/4 cup chopped onions or 1 large onion
2 large garlic cloves, chopped
2 teaspoons olive oil
2 (14 ounce) cans reduced-sodium chicken broth
1/4 cup water
1 (8 ounce) package dried vermicelli, broken in half
1 (9 ounce) package prewashed fresh Baby Spinach
1/4 teaspoon black pepper
1/3 cup whipping cream

Steps:

  • In a 4 quart Dutch oven cook sausage, onion and garlic in hot oil over medium high heat until sausage is lightly browned and onion is tender.
  • Add broth and water to Dutch Oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 min more or until spinach wilts. Stir in cream. Serve immediately.

Nutrition Facts : Calories 710.5, Fat 44, SaturatedFat 16, Cholesterol 96.5, Sodium 1063.8, Carbohydrate 51.5, Fiber 3.8, Sugar 4.4, Protein 27.7

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