Oven Wilted Spinach With Roasted Tomatoes Food

OVEN ROASTED TOMATO & SPINACH PASTA

Oven Roasted Tomato & Spinach Pasta image

This was an inspired recipe! I just put together some things I knew would taste delicious and they did! I LOVE this dish and will keep it in my arsenal of favourites. It's a good idea to make the tomatoes and spinach beforehand so you have all your ingredients at the ready.

Provided by Adam in Calgary

Categories One Dish Meal

Time 1h50m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup penne pasta, cooked
1/4 cup chopped oven roasted tomatoes
1/4 cup cooked spinach (3 Cups uncooked)
1/4 cup parmesan cheese
4 tablespoons butter
1 teaspoon olive oil
1 garlic clove
salt and pepper
1 teaspoon dried basil

Steps:

To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
Cook pasta in boiling water, drain but do not rinse.
In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.

Nutrition Facts : Calories 945.7, Fat 60.1, SaturatedFat 34.5, Cholesterol 144.1, Sodium 721.6, Carbohydrate 87.7, Fiber 12.6, Sugar 1.5, Protein 18.8

ROASTED POTATOES AND SPINACH

Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
Copyright 2016 Television Food Network, G.P. All rights reserved

WILTED SPINACH AND CHERRY TOMATOES

Wilted Spinach and Cherry Tomatoes image

This is a colorful and healthy warm salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 tablespoon balsamic vinegar
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 77 g, Fat 3 g, Fiber 4 g, Protein 2 g

WILTED SPINACH WITH ROASTED GARLIC

Wilted Spinach with Roasted Garlic image

Provided by Sara Foster

Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 3

Ingredients

12 garlic cloves, peeled
4 tablespoons olive oil, divided
3 6-ounce bags fresh spinach

Steps:

Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.

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