Pasta With Garlic And Parmesan Spinach Food

SPINACH PARMESAN GARLIC BUTTER SPAGHETTI RECIPE

Steps:

• In a large pan, add 1/2 butter and olive oil and heat on medium high until shimmery and lightly foamy.
• Add garlic and tomatoes and cook on medium until fragrant and soft - about 4 minutes, stirring occasionally to prevent from burning. Be careful as tomatoes may pop (which shoots hot tomato juice out - keep your arms out of the way.)
• Add spinach and stir, cook to wilted (about another 1-2 minutes).
• Add water and spaghetti to pan and turn heat all the way up.
• When most of the water or stock has cooked off and the spaghetti is cooked to almost al dente, add remaining butter and parmesan to pan, tossing noodles and tomatoes in the butter.
• Top with additional fresh grated parmesan and serve immediately.

PASTA WITH GARLIC AND PARMESAN SPINACH

Steps:

• Place the spaghetti in a large saucepan of boiling salted water and cook for 10-12 minutes or until al dente.
• While the pasta is cooking, place the oil in a small saucepan over medium-low heat. Add the garlic, chilli, oregano and pepper and cook for 3 minutes or until the garlic is soft.
• Drain the pasta and place in a serving bowl. Pour over the garlic and oil mixture and add the spinach leaves, parmesan, salt and extra black pepper. Toss well.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

SPAGHETTI WITH SPINACH & GARLIC

Steps:

• Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
• Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

SPINACH PASTA WITH VEGGIES AND PARMESAN

Steps:

• Cook the pasta according to the package directions. Scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return to the cooking pot to keep warm.
• Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the garlic and basil or Italian seasoning.
• Cook, stirring, about 1 minute, or until the garlic is just starting to turn golden.
• Add the broccoli. Cover and cook, stirring several times, for 5 minutes.
• Add the grape tomatoes and cook, stirring once, about 5 minutes longer, or until the broccoli is crisp-tender. If the mixture becomes dry, add up to 3 tablespoons water.
• Add the vegetable mixture to the pasta, and season to taste with salt and pepper. Toss well, adding pasta water to moisten, if necessary. Top with the shaved Parmesan before serving.

PASTA WITH LEMON, SPINACH, PARMESAN AND BREAD CRUMBS

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.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

PARMESAN GARLIC PASTA

Steps:

• Cook pasta according to directions.
• Towards the end of the pasta cook time, heat 1 tbls olive oil in a frying pan.
• Add the pressed garlic, cook about 1 minutes, be sure not to burn.
• Add the 3 tbls white wine and deglaze the pan.
• Drain the pasta and add to the frying pan.
• Stir in the remaining 1 tbls olive oil, parsley, salt, pepper.
• Toss on heat until excess liquid is evaporated- just a few minutes.
• Put in serving bowl and toss with the shaved parmesan cheese.