Pasta Florentine Recipe 455 Food

ONE-POT PASTA FLORENTINE

Steps:

• In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
• Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
• Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
• Top servings with additional shredded cheese and crushed red pepper.
• Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.

CHICKEN FLORENTINE PASTA

Steps:

• Cook pasta according to package instructions then drain and set aside (while pasta cooks, continue on).
• Season chicken with salt and pepper. Heat a large, deep pan over medium heat and add 2 Tbsp oil. Add chicken and sauté the first side until golden brown (5 min), flip, cover and sauté another 5 min or until cooked through. Remove from pan and rest 10 min before slicing against the grain.
• In the same pan, add 1 Tbsp oil if needed along with sliced mushrooms and green onion. Sauté until soft and golden (5 min). Remove from pan and set aside.
• In the same pan, add 2 Tbsp butter, 3 Tbsp flour and pressed garlic then whisk 2 min. Slowly whisk in 1 cup chicken broth then 1 cup milk. Bring to a simmer and whisk until smooth and creamy (2 min). Add spinach and stir until wilted (1 min). Add 1/2 tsp salt and 1/8 tsp pepper or season to taste.
• Add sliced chicken, sautéed mushrooms and drained pasta and toss to combine. Season to taste if needed and serve with parmesan cheese.

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

BEEF AND PASTA FLORENTINE

Steps:

• In a Dutch oven over medium-high heat, cook beef, breaking up with a wooden spoon until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking it up with a spoon.
• Stir in crushed tomatoed, oregano, basil, salt, and 2 cups water; bring to a boil.
• Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.
• Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve immediately, spooning into individual bowls, topping each with mozzarella.
• To bake: Transfer mixture to 9x13 casserole, top with cheese and bake in a 350F oven until bubbly, 10-15 minutes.

15 MINUTE FLORENTINE PASTA SALAD

Steps:

• Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
• In a large mixing bowl, combine pesto sauce and lemon juice.
• Add linguine; toss well.
• Add spinach, tomato, and onion; toss until coated well.
• Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
• Serve immediately.