Spinach With Corn And Tomatoes Recipes
SPINACH WITH CORN AND TOMATOES
I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!
Provided by Bobtail
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 teaspoons olive oil over medium-high heat.
- Add 1 package (10 ounces) frozen corn kernels, thawed.
- Cook until warmed through, 1 to 2 minutes.
- Add 4 cups baby spinach (about 5 ounces), finely sliced.
- Cook until wilted, 1 to 2 minutes.
- Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
Nutrition Facts : Calories 102, Fat 3, SaturatedFat 0.4, Sodium 611.4, Carbohydrate 18.8, Fiber 2.6, Sugar 0.1, Protein 3.4
CREAMED CORN, SPINACH, AND TOMATO STEW
This is winter comfort food! A great stew for a cold evening. The chipotle gives it a nice kick, but adjust the head to the likeness of your family. Tasty and easy!
Provided by Amy Leighton
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients into a large, deep pot. Stir well. Heat on medium heat, stirring often, for about 15 min. Reduce heat to low and simmer another 15 min. Stir well and serve!
CREAMY CORN-AND-SPINACH PASTA
Summer brings both hot days and quick-cooking produce like corn and spinach so the logical thing to make for dinner is a quick one-pan pasta like this. Everything cooks in one skillet and a fresh and creamy pasta dinner is on the table in 35 minutes.
Provided by Riley Wofford
Time 35m
Number Of Ingredients 8
Steps:
- Strip corn kernels from cobs (you should have about 2 cups); reserve. Place cobs in a large pot filled with water, season generously with salt, and bring to a boil. Add pasta; cook 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, remove and discard corncobs, and drain.
- Return pot to medium-high heat; swirl in butter. Add scallion whites and light-greens and corn kernels, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low; add spinach, both cheeses, and 1/2 cup reserved pasta water and stir until spinach wilts and cheeses melt.
- Return pasta to pot; cook 1 minute more, adding more pasta water as needed to create a silky sauce. Serve, sprinkled with scallion tops, more pecorino, and pepper.
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