PENNE PASTA WITH SPINACH AND BACON
This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.
Provided by Jean Tagliere
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
- Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 73.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 547.1 mg, Sugar 4.1 g
PASTA WITH BACON AND SPINACH
Make and share this Pasta with Bacon and Spinach recipe from Food.com.
Provided by Kim127
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- Drain, reserving 1/2 cup cooking water.
- In a large skillet over medium heat, cook bacon until crisp.
- Remove and drain on paper towels.
- Drain drippings but do not clean pan.
- In same pan over medium heat, heat olive oil 1 minute.
- Increase heat to medium-high and add spinach, wine and reserved cooking water.
- Cook and stir until heated through.
- Toss pasta and cheese with sauce.
- Season with pepper to taste.
- Crumble bacon over pasta.
SPINACH AND BACON PASTA TOSS
Spinach, bacon and cherry tomatoes give this chicken and pasta toss great flavor-and gorgeous color. Bonus: It's a quick and easy weeknight dish.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 8 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Cook noodles as directed on package. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally. Stir in noodles and reserved 1/2 cup cooking water. Remove from heat.
- Add spinach, 1/2 cup of the cheese and the bacon; toss lightly to combine. Sprinkle with remaining 1/2 cup cheese.
Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SPINACH AND BACON PASTA TOSS
I got this recipe off a Kraft calendar. I made a few alterations and we think it's really good. Simple enough for a weeknight and pretty enough for guests.
Provided by MamaMeg
Categories Chicken Breast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles as directed on the package, drain reserving 1/2 cup of the cooking water. *i also like to use linguini noodles instead of the egg noodles*.
- Heat dressing in large skillet over medium heat, add chicken, onion and pepper flakes. Cook until the chicken in cooked through and the onions are tender, stirring occasionally.
- Stir in noodles and reserved cooking liquid, remove from heat.
- Add spinach, half the cheese, and bacon, toss together.
- Top with remaining cheese to serve.
TOMATO AND SPINACH PASTA TOSS
Provided by Food Network
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- 1. COOK pasta in large saucepan as directed on package, omitting salt.
- 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
- 3. Drain; return sausage to skillet.
- 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
- 5. DRAIN pasta; return to pan.
- 6. Add sausage mixture and cheeses; mix lightly.
- Substitute
- Substitute ground beef or turkey for the Italian sausage.
- Substitute
- Prepare using penne pasta.
- Substitute
- Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
- Nutritional Information (Per Serving)
- Calories: 240
- Cholesterol: 30 mg
- Total fat: 10 g
- Sodium: 700 mg
- Carbohydrate: 24 g
- Dietary fiber: 2 g
- Protein: 14 g
SPINACH-PASTA TOSS
Toss spinach, tomatoes, cheese and penne pasta for spinach pasta. With ingredients this good, you don't need much else for this quick Spinach Pasta Toss.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Bring tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
- Add half the spinach; simmer, covered, 2 min. or just until wilted. Stir. Repeat with remaining spinach.
- Serve topped with cheese.
Nutrition Facts : Calories 200, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
CHICKEN & SPINACH PASTA
"One of my favorites! Can't remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it's tasty enough-and thick enough-to eat even without the pasta!" Pamela Ziemer - Hutchinson, MN
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 396 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 337mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 40g protein. Diabetic Exchanges
PASTA WITH SPINACH-BASIL SAUCE
This is a tasty twist on classic pasta with pesto sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
- Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
- Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
- Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.
Nutrition Facts : Calories 413 g, Fat 8 g, Fiber 5 g, Protein 17 g
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH PASTA RECIPE BY TASTY
Here's what you need: olive oil, spinach, all-purpose flour, salt, water, vegetable, pesto, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil.
- In a large saucepan, heat the olive oil over medium heat. Once the oil begins to shimmer, add the spinach and cook for 5 minutes, or until wilted.
- Add the spinach to a food processor and process until finely chopped.
- While processing the spinach, spoon the flour in a little bit at a time until a crumbly dough forms.
- While continuing to process, add ¼ teaspoon of salt. Then, add 1 tablespoon of water at a time until dough comes together (the amount of water necessary will vary depending on how wet the spinach is).
- Remove the dough from the food processor and knead on a floured surface to form into a ball.
- With a rolling pin, roll dough out into an oval, about 18 inches (46 cm) long by 12 inches (30 cm) wide, and ¼-inch (6 mm) thick.
- With a knife or pizza cutter, cut the dough into even strips about ½ inch (1 cm) wide.
- Roll the strips into thick noodles.
- Once the water is boiling, add 1 tablespoon of salt and drop in the pasta.
- Cook the pasta for 3-5 minutes, or until the noodles float to the top. Drain.
- Toss with roasted vegetables and pesto and top with basil.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 110 grams, Fat 8 grams, Fiber 5 grams, Protein 16 grams, Sugar 0 grams
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