Spinach With Rosemary Recipes

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY

Steps:

• Bring a large pot of salted water to a boil over high.
• In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
• Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
• Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
• Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

ROSEMARY CHICKEN WITH SPINACH & BEANS

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

SPINACH WITH ROSEMARY

Steps:

• Wash spinach. Drain well and remove heavy stems and ribs.
• Place spinach in a large saucepan.
• Add rosemary and green onion, and toss lightly.
• Cover and cook over medium heat until spinach is wilted, 3-4 minutes, shaking pot frequently.
• Drain excess liquid.
• Add salt, butter and lemon juice, and toss to mix.

SPINACH AND PEAR SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Process first 5 ingredients in blender until smooth. Pour into small bowl. Mix in herbs. Season dressing to taste with salt and pepper.
• Toss spinach and pecans in large bowl with enough dressing to coat. Divide among 4 plates. Top with sliced pears and sprinkle with cheese.
• *Available at Japanese markets and natural foods stores, and in the Asian foods section of some supermarkets.

CHICKEN, SPINACH WITH ROSEMARY & ONION

Steps:

• Heat butter and oil in a pan and sauté the chicken fillets until well browned.
• Remove and keep aside.
• In the same pan put spinach and stir fry for 2 mins.
• Remove and keep aside.
• Then in the pan add garlic, pepper, rosemary and onions and cook till onion softens.
• Remove and keep aside.
• Return the chicken into the pan.
• Add diluted grape juice and bring to boil.
• Lower the heat and simmer until chicken becomes tender.
• Remove and set aside.
• Add the onion mixture to the remaining juice in the pan and bring to boil.
• Lower heat and simmer uncovered until the mixture dries.
• Pour the onion mixture over the chicken.
• Top with spinach.