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.
FASTEST PASTA WITH SPINACH SAUCE
The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
- Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams
PASTA WITH LEMON, SPINACH, PARMESAN AND BREAD CRUMBS
This is the specialty of the house in Cucina Biazzi, in Ashland, Oregon. Bread and pasta seem to have a natural affinity for each other. This is delicious.
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375*F.
- Toss bread crumbs with 1 TBS oil in large bowl to coat.
- Spread evenly on rimmed baking sheet.
- Bake until breadcrumbs are golden, about 5 minutes.
- Cool.
- Sprinkle with salt.
- Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
- Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
- Cook oil mixture until garlic turns golden, about 5 minutes.
- Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
- Sprinkle breadcrumbs over.
- Serve pasta, passing grated Parmesan cheese seperately.
Nutrition Facts : Calories 599, Fat 25.9, SaturatedFat 3.7, Sodium 143.9, Carbohydrate 77.4, Fiber 4.4, Sugar 3.7, Protein 14.5
LINGUINE WITH SPINACH, ALMONDS, AND BREAD CRUMBS
Make and share this Linguine With Spinach, Almonds, and Bread Crumbs recipe from Food.com.
Provided by Momginerd
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tsp olive oil in a nonstick skilled over medium heat.
- Add almonds and saute 1 minute until light brown.
- Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
- Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside.
- Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach.
- Immediately return pasta and spinach to the pot, tossing gently until spinach wilts.
- Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended.
- Top with parmesan cheese to taste, and serve immediately.
Nutrition Facts : Calories 828.4, Fat 21.7, SaturatedFat 4.4, Cholesterol 11.2, Sodium 1735.3, Carbohydrate 140.6, Fiber 22.5, Sugar 2.7, Protein 25.3
SPINACH PARMESAN LINGUINE
If you're looking for a taste change from plain buttered noodles, serve this pleasing pasta toss as a streamlined side dish. Frozen spinach and Parmesan cheese add lively flavor to linguine. -Mary Curran Sandwich, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes., Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat.
Nutrition Facts :
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