FARFALLE WITH PROSCIUTTO AND BABY SPINACH
Prosciutto is a dry-cured Italian-born ham, that is usually served thinly sliced and uncooked. And what better way to serve it than with pasta, its compatriot? Add some spinach, cherry tomatoes, and a touch of heavy cream. Presto! You have yourself a delicious meal!
Provided by Vlad Popa
Categories Italian, Main course, nut-free, Other meats, Pasta & rice, salty
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat a saucepan over medium heat, add water in it and bring it to a boil.
- Add the penne, a pinch of salt, and cook them according to the instructions on the package.
- Meanwhile, heat the vegetable oil in a skillet over medium heat.
- Add the prosciutto and start cooking it. Add the vegetable stock so you don't burn the prosciutto.
- Let it reduce, add the garlic, cherry tomatoes, and heavy cream.
- Stir, add the baby spinach, and olives.
- Drain the pasta and add them to the skillet. Stir, and cook everything for 2 more minutes.
- Serve the pasta with shredded parmesan.
Nutrition Facts : Calories 500 calories, Protein 33 grams, Fat 25 grams, Carbohydrate 31 grams
FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS
Make and share this Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins recipe from Food.com.
Provided by DianeH
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
- Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
- Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.
Nutrition Facts : Calories 886.6, Fat 43, SaturatedFat 6.4, Cholesterol 7.3, Sodium 193.2, Carbohydrate 105.7, Fiber 6.6, Sugar 13.8, Protein 23.2
FARFALLE WITH BABY SPINACH, WALNUTS, AND RICOTTA
Categories Leafy Green Pasta Vegetarian Quick & Easy Lunch Parmesan Ricotta Walnut Spinach Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.
FARFALLE CON POLLO E SPINACI
This delicious pasta dish features chicken and spinach with mushrooms. It's a great weeknight meal that can be prepared and served in under 15 minutes. Created for RSC #11. Buon appetito!
Provided by Debs Recipes
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, or 11-12 minutes until al denté.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat; add chicken and sauté 1-2 minutes; then add shallots, garlic, salt, and cayenne pepper flakes, and sauté another 1-2 minutes; then add mushrooms and sauté another 3 minutes until chicken is nearly done; sprinkle flour evenly over chicken mixture and stir it in; add wine, broth, and spinach; cook and stir 2 minutes until spinach is wilted, sauce thickens slightly, and chicken is cooked through.
- Drain pasta and add it to chicken mixture in skillet; toss well and heat through; transfer to serving platter, top with cheese, and serve immediately.
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FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS, AND RAISINS
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- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes.
- In a large pot of boiling, salted water, cook the farfalle until just done, about 15 minutes. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
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