FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH
Provided by Food Network
Categories main-dish
Time 35m
Yield about 4 servings
Number Of Ingredients 10
Steps:
- Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
- Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
FARFALLE WITH PROSCIUTTO, SPINACH, AND PINE NUTS
A recipe for farfalle pasta (bow-ties), with prosciutto, spinach, and pine nuts. A delicious meal of pasta and great for any day of the week.
Provided by Renee
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a small fry pan, toast the pine nuts over medium heat until light brown. Remove pine nuts from the pan and set aside to cool.
- In a small bowl, add the raisins and boiling water. Set aside for raisins to plump and absorb water.
- Cook the farfalle according to package instructions. While waiting for the water to boil and the pasta to cook, prepare the sauteed spinach (
- Drain the cooked pasta and add it to the bowl. Add the toasted pine nuts and olive oil. Stir to combine. Season with salt and pepper. Transfer pasta to serving platter or pasta dishes. Top with grated Parmesan cheese. Serve immediately.
FARFALLE WITH PROSCIUTTO AND RAISINS RECIPE
Made with spinach and pine nuts, this farfalle with prosciutto dish makes a salty and hearty dish that has sweet hints from raisins.
Provided by Courtney Watson
Categories Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, for about 5 minutes until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
- Combine the raisins and the boiling water. Let stand for about 10 minutes until plump. Drain.
- 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, for about 2 minutes until just wilted.
- In a large pot of boiling, salted water, cook the farfalle for about 15 minutes until just done. Drain. Toss with the pine nuts, raisins, spinach mixture, prosciutto, salt, pepper, and Parmesan.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 106.81g, Cholesterol 45.12mg, Fat 52.61g, Fiber 6.67g, Protein 41.18g, SaturatedFat 11.82g, ServingSize 4.00, Sodium 1,343.26mg, Sugar 0.00, UnsaturatedFat 26.96g
SPINACH WITH PINE NUTS AND RAISINS
A nice side for winter meat entrees, this bright and flavorful dish is a delicious way to get your greens onto any table. The simple list of ingredients makes it easy to prepare. -Gretchen Whelan, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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
PEACHES, BURRATA & PROSCIUTTO SALAD RECIPE
Taking inspiration from Caprese salad, this prosciutto salad is loaded with creamy burrata, juicy peaches, and loads of basil.
Provided by Jim Boyd
Categories Salad
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.
- Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.
Nutrition Facts : Carbohydrate 9.46g, Cholesterol 45.17mg, Fat 20.22g, Fiber 1.41g, Protein 12.96g, SaturatedFat 8.36g, ServingSize 6.00, Sodium 499.68mg, Sugar 0.00, UnsaturatedFat 7.41g
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 FRESH FIGS AND PROSCIUTTO
Provided by Olivia's Cuisine
Time 20m
Number Of Ingredients 11
Steps:
- Start by thinly slicing the prosciutto into strips. Reserve.
- In a large sauté pan, over medium heat, heat the olive oil and melt the butter. Sauté the fig slices until slightly browned, about 2 minutes, and season with salt and pepper. Then, add the heavy cream and lemon juice and once it starts boiling, lower the heat to medium-low and continue cooking until slightly thickened and the figs begin to break down, about 4 minutes. Keep warm while you cook the pasta.
- Place a large pot of lightly salted water on to boil. Cook the pasta according to package instructions, until it is "al dente". Drain, reserving about 1/2 cup of pasta water, and transfer the pasta to the sauté pan with the creamy sauce.
- Toss the pasta with the sauce and transfer to a serving dish. Top with halved (or quartered) fresh figs and prosciutto. Finish off with toasted pine nuts and a sprinkle of chopped parsley.
- Serve immediately with extra Parmigiano Reggiano at the table.
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA
This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.
Provided by David Pope
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
- Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
- Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
- Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
- Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
- Add the pine nuts back into the pan and stir to combine everything.
- Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.
Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving
SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
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