SPINACH PASTA WITH OLIVES, BASIL, GARLIC, AND LIME
A simple pasta perfect for a light lunch.
Provided by Amy Johnson | She Wears Many Hats
Number Of Ingredients 11
Steps:
- Cook pasta according to package instructions.
- Add olive oil to a skillet. Heat over medium until oil begins to ripple.
- Reduce heat to medium low. Add olives and garlic. Cook for about 3 minutes.
- Add butter, basil, lime zest, and pepper. Stir together and cook for about 2 minutes.
- Add drained pasta. Squeeze 1/3 lime over pasta. Toss all together.
- Salt and pepper to taste.
- Top with grated parmesan, if desired.
- Enjoy!
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CHRISTY CRAIG'S LIME & SPINACH PASTA
My long-lost friend, Christy Craig, made this for dinner one hot summer night. It was Christy, her two girls, and me and my DD. We spent an hour or two in the pool trying to cool off and then dined lightly on this scrumptous pasta dish. The adults enjoyed a chilled La Crema Chardonnay and the girls had freshly squeezed lemonade. Perfect evening! Use your favorite brand of sausage, I use a mildly spiced smoked. Sometimes I sub Arugula for the spinach.
Provided by Penny Stettinius
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt the water and cook the spaghetti noodles until al dente.
- Drain and set aside.
- While pasta cooks, heat oil in a large sauce pan, add lime zest and garlic, S&P, capers and saute one minute.
- Add meats and cook until done.
- Add spaghetti, toss to coat and toss with spinach leaves and lime juice.
- Top with crumbled Feta.
Nutrition Facts : Calories 853.9, Fat 32.3, SaturatedFat 11.8, Cholesterol 88, Sodium 1141.8, Carbohydrate 100.4, Fiber 9.2, Sugar 5.6, Protein 42.8
FLAKY CRUST SPINACH PIE
A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.
Provided by Richard-NYC
Categories Lunch/Snacks
Time 1h15m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter and oil in large skillet.
- Add onions and sauté until soft about 5 minutes.
- Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
- Season spinach with a dash of nutmeg.
- In large bowl combine spinach, eggs and all the cheeses.
- Season with salt and pepper if desired.
- Pile mixture into unbaked pie crust.
- Bake in a preheated 350°F oven for one hour or until golden brown on top.
TUNA SPINACH PASTA
A lovely mix of tuna, spinach and pasta. Served hot, this makes a great late night supper. Great cold, too!
Provided by Beanwean
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in large pot according to package directions. Meanwhile, drain tuna, set aside. Mince garlic, set aside.
- When pasta is done, drain and set aside. Reduce heat to medium. In same pot, add olive oil. Add garlic. Saute garlic over medium-low heat, stirring frequently until garlic takes on color. When garlic is colored to a medium golden brown, add spinach. Lid pot and reduce heat, stirring occasionally. When spinach is shiny and wilted, add tuna. Stir. Lid and let simmer for one minute. Add pasta, stir. Lid again, let simmer one minute. Add breadcrumbs, stir, lid for one minute. Add cheese, stir and serve.
Nutrition Facts : Calories 591, Fat 16.2, SaturatedFat 3, Cholesterol 17.2, Sodium 471.3, Carbohydrate 70, Fiber 4.5, Sugar 2.9, Protein 39.6
EASY SUMMER SPINACH PASTA SALAD
Adopted 7/28 Make at your own risk until I work with it. It might be like the wonderful potatoes. Fantastic or .. not. If you make it please give feedback and tell me what you liked and what you did so I can use this to improve the recipe if needed.
Provided by drhousespcatcher
Categories Onions
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
- Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper.
- Pour over salad and toss.
- Refrigerate for 2 hours and serve chilled.
Nutrition Facts : Calories 439.3, Fat 19.9, SaturatedFat 3, Sodium 1308.2, Carbohydrate 58.9, Fiber 6.7, Sugar 5.7, Protein 10.3
JOAN'S GREEN NOODLE RING (SPINACH PASTA)
This is from my MIL. It sounded a little different and colorful! Note: This is made with spinach pasta not fresh spinach.
Provided by Oolala
Categories Cheese
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil noodles in salted water about 7 minutes.
- Drain noodles and put into a bowl with the egg yolks, cottage cheese, sour cream and pepper.
- Mix with the noodles.
- Beat the egg whites and fold into the noodle mixture.
- Grease a ring mold very well.
- Put the mixture into the mold and cover with foil.
- Place mold in another pan with some water and bake at 300 degrees for 1 1/2 hours.
Nutrition Facts : Calories 231.3, Fat 6.3, SaturatedFat 2.9, Cholesterol 114.5, Sodium 194.7, Carbohydrate 29.9, Fiber 4, Sugar 0.4, Protein 12.8
CREAMED SPINACH PASTA
This pasta nods to everyone's favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened. The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness. Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles. Top with pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely. Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.
Provided by Colu Henry
Categories dinner, easy, pastas, main course, side dish
Time 25m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Add the ricotta to a large bowl; season well with salt and pepper and set aside.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
- Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
- Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
- Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
- Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.
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