Creamy Spinach Noodle Toss Food

CREAMY SPINACH NOODLE TOSS

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain., Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted., Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

CREAMED SPINACH PASTA

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.

CREAMY SPINACH FETTUCCINE

Steps:

• Fill a large pot with water and bring to a boil. Add the spinach and blanch for one minute. Remove spinach with a large slotted spoon or hand strainer and place in a bowl of cold ice water to stop the cooking. Remove spinach from the ice water and place spinach on paper towels. Squeeze dry and set aside.
• Add a generous pinch of salt to the boiling water and then add the fettucine. Cook pasta to al dente per package instructions. Reserve a cup of the pasta cooking water and drain the rest.
• While pasta is cooking, make the sauce. In a large saute pan over medium heat, melt the butter. Add the shallots and saute until tender, about 5 minutes. Add the heavy whipping cream and bring to a boil, stirring occasionally, cooking until the sauce begins to thicken.
• Season sauce with nutmeg, salt, and pepper. Taste and add additional seasonings if needed.
• Add the drained pasta, 1/2 cup of the pasta water, and spinach. Toss and cook over medium heat for 3 - 4 minutes until sauce adheres to pasta. Add additional pasta water if necessary. Remove from heat and toss in basil strips (I use tongs for this, they work great).
• Serve topped with additional basil strips for garnish, if desired, and a hit of freshly ground black pepper.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

UNIQUE SPINACH NOODLES

Steps:

• Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
• Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
• Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

SPINACH NOODLE CASSEROLE

Steps:

• Cook noodles in a large pot of salted boiling water until barely tender. Drain and rinse with cold water. Toss with vegetable oil.
• While noodles are cooking, combine sour cream and flour in a large bowl. Mix well, then stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce, and garlic salt. Stir noodles into mixture. Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

SALMON WITH CREAMY NOODLES & SPINACH

Steps:

• Cook noodles according to package directions.
• Pre-heat broiler.
• Combine zest, salt, pepper and rosemary in a plastic bag, add salmon and press mixture into the salmon to coat.
• Line broiling pan with foil and mist with non-stick cooking spray.
• Place salmon on foil, skin side down.
• Rub salmon fillets with 1 tablespoon oil.
• Broil or grill about 8 minutes or until done.
• In a large skillet, heat 2 tablespoons olive oil, saute scallions and add chicken stock and bring to a boil, then reduce the liquid by half.
• Dissolve cornstarch in 2 tablespoons of water and wisk into the sauce.
• Lower heat and wisk in sour cream and add salmon.
• Do not boil.
• Gently toss drained noodles and spinach together to wilt the spinach.
• Pour sauce over noodles and serve.

NOODLES WITH SOUR CREAM & SPINACH

Steps:

• Preheat oven to 350°F.
• Cook the noodles in salted water according to pkg directions.
• Spray 5(1 cup) ramekins or casserole dish with cooking spray.
• Fill a pan slightly bigger than the ramekins or casserole dish with very hot tap water and place in oven as it preheats.
• When the noodles cook, whisk the eggs, then whisk in the sour cream, then stir in the 2 cheeses, salt, black pepepr, onion powder, garlic powder, dry mustard, and nutmeg.
• Drain the noodles and return them to the hot pan.
• Stir in the spinach, stirring gently to let the hot noodles slightly cook spinach, a couple of minutes.
• Stir in the egg mxiture.
• Transfer to the ramekins/casserole dish.
• Place the ramekins/casserole in the water-filled container in the oven and bake for about 20 minutes for the ramekins or about 50-60 minutes for the casserole dish.