Spinach With Pesto Cream Sauce Recipes

SPINACH PESTO

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.

SPINACH PESTO

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.

SPINACH WITH PESTO CREAM SAUCE

Steps:

• PLACE contents of 2 (16 ounce) tubs Organics brand fresh baby spinach in large soup pot over medium heat; POUR 1/2 cup water evenly over spinach; TOSS spinach until evenly dampened.
• COVER pot; COOK spinach just until wilted, between 3-5 minutes, stirring once.
• RETURN spinach into colander in sink; DRAIN completely and let set until ready to use.
• INTO the medium saucepan ADD: 3/4 cup chicken broth, 1 tablespoon butter, 4 teaspoon fresh lemon juice, 1/4 teaspoon fresh grated lemon zest, 3/8 teaspoon freshly grated nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon sugar, 1 dash fresh ground white pepper; BRING broth to gentle boil over medium heat.
• CHOP 1/2 medium sweet Vidalia onion; MINCE 4 fresh garlic cloves; ADD both to the saucepan with broth mixture; GRATE 1/4 teaspoon fresh lemon zest; SQUEEZE 4 teaspoons fresh lemon juice. ADD all to broth mixture; REDUCE heat slightly.
• SIMMER uncovered until onion is almost transparent; REDUCE heat to low.
• STIR in 1/2 cup light cream cheese spread (up to 8 ounces) and 1/3 cup (or more) fresh deli basil pesto into the saucepan mixture, FOLD together gently until cream cheese has melted and the sauce is consistent and creamy (STIR 2 tablespoons heavy cream now if a richer sauce is desired); SEASON sauce to taste now, if necessary.
• REMOVE drained cooled spinach from colander; CHOP spinach coarsely.
• FOLD spinach into sauce mixture until thoroughly blended (FOLD in 2-4 tablespoons crumbled feta cheese now, if desired, one tablespoon at a time, gradually until blended).
• SERVE and ENJOY.

SPINACH PESTO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
• Blend until you reach a creamy consistency. Set aside.
• Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
• Transfer the mixture to a baking dish and top with mozzarella.
• Cover with foil and bake for 10-15 minutes.
• Carefully remove and allow to cool for 5 minutes.
• Enjoy!

SPINACH PESTO PASTA RECIPE BY TASTY

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!

PESTO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

PASTA WITH SPINACH PESTO SAUCE

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.

CREAMED SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.