Creamy Spinach Pasta Sauce Food

CREAMY SPINACH PASTA

Steps:

• Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.

CREAMY SPINACH PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Drain, reserving 1 cup cooking water.
• Transfer pasta to a large bowl; add garlic, shallot, mascarpone, spinach, salt, pepper, and 1/2 cup of the reserved cooking liquid. Stir until cheese has melted and mixture is combined, about 1 1/2 minutes. Add additional cooking liquid as needed to loosen sauce. Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper. Serve immediately.

PASTA WITH CREAMY SPINACH SAUCE

Steps:

• Bring large pot of water to a boil.
• Add 1 tablespoon salt and spinach- Cook 1 minute.
• Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water.
• Drain and squeeze dry.
• Chop coarsely.
• Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using.
• Add cottage cheese and blend until fairly smooth.
• Add cooked spinach and milk and blend until smooth.
• Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl.
• Add pasta to boiling water, stirring to prevent sticking.
• Cook until just tender, about 10 minutes- Drain well.
• Add pasta to bowl with spinach sauce and toss to coat.
• Sprinkle with Parmesan and toss again.
• Serve hot.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

CREAMED SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

PASTA WITH SPINACH SAUCE

Steps:

• Cook noodles in a large pot of boiling water until al dente. Drain.
• Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through.
• Serve spinach sauce over spaghetti or egg noodles.

CREAMY TOMATO SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta as directed. Strain and set aside.
• In a large skillet, warm the oil over medium heat. Add the onion and garlic then cook for about 3 minutes, until onion is translucent. Then add the spinach and cook until wilted.
• To the skillet, add the crushed tomatoes and seasoning (oregano, basil, salt & pepper). Reduce heat to a simmer. Add the cream cheese and stir until melted and evenly combined.
• Strain the pasta, add it back to the pot then pour the sauce over top. Stir until evenly coated. Serve warm with cashew parmesan and fresh basil (optional), and enjoy!

CREAMY SPINACH PASTA SAUCE

Steps:

• Saute garlic in butter over very low heat for 2 minutes.
• Add wine, bring to a boil, add spinach and reduce heat to low.
• Add cream cheese and stir until melted.
• Add milk, increase heat to medium high and stir until sauce is smooth and heated through.
• Remove from heat, add Parmesan and stir until cheese melts.
• Serve over hot, drained pasta.

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.