Spinach With Sun Dried Tomatoes And Toasted Parmesan Crumbs Recipes

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

SPINACH WITH SUN-DRIED TOMATOES AND TOASTED PARMESAN CRUMBS

Steps:

• Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle 1 tablespoon oil over. Stir until breadcrumbs are golden brown, about 5 minutes. Remove from heat. Add Parmesan cheese and toss to blend. Set aside.
• Rinse spinach under cold water. Drain slightly, allowing some water to cling to leaves. Heat remaining 1 tablespoon oil in heavy large pot over medium heat. Add garlic and stir 30 seconds.
• Add spinach and sun-dried tomatoes; increase heat to high and stir just until spinach wilts, about 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with toasted Parmesan crumbs.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SPINACH-TOPPED TOMATOES

Steps:

• In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

SUN-DRIED TOMATO AND SPINACH CREAM SAUCE

Steps:

• Saute` chicken breast pieces and set aside.
• In a very large skillet or pot, saute` spinach, sun-dried tomatoes, and green onions in olive oil for 5 minutes or until the white of the onions are translucent. Add the garlic and basil. Continue to saute` for 1-2 minutes. You may need to add a bit more olive oil if the mixture is dry. Add the flour and saute until very light brown.
• Add the wine, slowly, constantly stirring until thickened. Add the chicken stock and simmer 10-15 minutes.
• Stir in the cheeses until melted.
• Add the cream and butter at the end, heating only until butter is melted and cream is warmed. Top over the pasta of your choice and Parmesan cheese if you like.