PASTA WITH TOMATO, SPINACH, AND MOZZARELLA
Make and share this Pasta With Tomato, Spinach, and Mozzarella recipe from Food.com.
Provided by cpg123
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up your saute pan on the stove. Once it is hot, add your olive oil to the pan.
- Start to boil your water for your pasta. Once the water has started to boil, add pasta and cook according to directions on box.
- Add your sliced garlic to the pan, and cook until brown. Once the garlic has brown, remove from the pan and set aside.
- Add your tomatoes to the hot saute pan. Cook for approximately 3 minutes before adding your spinach.
- Cook the tomatoes and spinach until the spinach has started to wilt.
- Once the pasta is finished, add pasta, tomatoes and spinach, garlic and mozzarella to a large bowl. Blend together.
BOWTIE PASTA WITH MOZZARELLA SAUTE
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a skillet over high flame. Put 3 tablespoons of olive oil, onions, garlic, thyme, and saute for 1 minute. Then add the chicken stock, and allow the sauce to reduce by 1/2. Now add the pasta, tomatoes, mozzarella, spinach, and toss to combine. Season the pasta with salt and pepper, to taste. Drizzle with the remaining 2 tablespoons olive oil.
TOMATO AND SPINACH PASTA TOSS
Provided by Food Network
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- 1. COOK pasta in large saucepan as directed on package, omitting salt.
- 2. MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally.
- 3. Drain; return sausage to skillet.
- 4. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
- 5. DRAIN pasta; return to pan.
- 6. Add sausage mixture and cheeses; mix lightly.
- Substitute
- Substitute ground beef or turkey for the Italian sausage.
- Substitute
- Prepare using penne pasta.
- Substitute
- Prepare using regular KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
- Nutritional Information (Per Serving)
- Calories: 240
- Cholesterol: 30 mg
- Total fat: 10 g
- Sodium: 700 mg
- Carbohydrate: 24 g
- Dietary fiber: 2 g
- Protein: 14 g
TOMATO AND MOZZARELLA PASTA
Make and share this Tomato and Mozzarella Pasta recipe from Food.com.
Provided by ellie_
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a serving bowl mix together first 5 ingredients (tomatoes - oil). Let stand 10 minutes.
- Cook pasta according to package directions. Drain.
- Add pasta and chicken to the tomato mixture, tossing.
- Season with salt and pepper and top with basil, if desired.
Nutrition Facts : Calories 248.9, Fat 9.5, SaturatedFat 3.4, Cholesterol 46.9, Sodium 131.5, Carbohydrate 30.6, Fiber 2.2, Sugar 2.9, Protein 10.4
PASTA WITH TOMATO AND MOZZARELLA
Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.
Provided by AaliyahsAaronsMum
Categories Low Cholesterol
Time 2h
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
- Reserve 3 tomatoes for later and roughly chop the rest.
- Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
- Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
- Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
- Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
- Cook the pasta as per the package instructions.
- When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
- Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.
Nutrition Facts : Calories 1056.5, Fat 28.5, SaturatedFat 11.6, Cholesterol 59.2, Sodium 509.5, Carbohydrate 173.1, Fiber 27.9, Sugar 20.4, Protein 36
QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA
Look for fresh mini mozzarella balls in the gourmet cheese section of your supermarket. This is an easy meal to prepare, and a delicious one ot eat!! Campanelle can also be used for the pasta.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic, and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15-20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoons salt.
- Add 1 tablespoons salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoons oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA
A fresh, light, dish. I am sure you could use regular pasta, but the whole wheat pasta with fresh mozzarella (not pre-shredded) is really what makes this extra good. Baked with a golden brown crust and gooey cheese. Start dinner with a bowl of tomato soup (your favorite recipe) and a toasted baguette with pesto and parmesan. And then enjoy the main course.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Almonds -- In a medium dry saute pan on medium high heat, add the almonds and cook a couple of minutes until they get golden brown. Keep an eye of them, they do not take long.
- Fresh Bread Crumbs -- If you are using dry bread crumbs, skip this step.
- Chop up the bread fairly fine. Then in that same saute pan you used to toast your almonds in, bring to medium high heat and add 1 teaspoon of the olive oil. Toss in the bread crumbs, seasoning and toast until golden brown. They only take 1-2 minutes and stir often.
- Pasta -- Cook the pasta according to package direction in salted boiling water. Drain well, return to the pot and toss with the olive oil and set to the side off the heat. As the pasta cooks, saute your vegetables.
- Vegetables -- Once again, use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium/high heat. Add the garlic, onion and little salt and pepper and saute 2-3 minutes, then toss in the spinach and saute just a few seconds until the spinach is slightly wilted. Don't cook more than just a few seconds. Remove from the heat and stir in 1/2 of the lemon zest and 1 cup of the almonds. Add to the pasta along with the chicken broth. Check for seasoning, salt and pepper. Personally, I like to add some extra pepper.
- Bake -- In a 13x9 or similar size baking dish, sprayed with Pam or any non-stick spray, add the remaining lemon zest. Then add 1/2 of the pasta, 1/2 the cheese; then the rest of the pasta, and the rest of the cheese. Sprinkle with the almonds, and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes. Remove the foil and bake another 10 minutes until the bread crumbs get golden brown.
- Serve -- ENJOY! I like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese.
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