Pasta With Tomatoes And Spinach Food

ONE-POT PASTA WITH SPINACH AND TOMATOES

Steps:

• Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
• Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
• Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
• Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
• Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

PASTA WITH TOMATOES AND SPINACH.

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
• While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
• Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
• Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
• At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
• Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
• Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

PASTA WITH TOMATOES AND SPINACH

Steps:

• Heat 1 tablespoon of olive oil in a large saute pan.Add the chopped onion along with a small pinch of sea salt. Cook until the onion is translucent and springy. Make sure to stir the onion often to avoid burning.
• Add 3 cloves of minced garlic to the onion and cook for a minute or two.Now add the cherry tomatoes. Cook until they start to break down slightly.Add a tablespoon of balsamic vinegar to the pan followed by 2 tablespoons of red pesto. Stir well, you should have some sauce now. Cook for a minute or two then stir in the black olives.
• Cook the pasta according to the packet instructions. Reserve about half a cup of pasta water before you drain the pasta.
• Add the creme fraîche to the tomatoes one tablespoon at a time stirring all the time. Once all the creme fraîche has been added stir in the grated cheese.Now start slowly adding the pasta water. Again you will need to do this slowly while stirring all the time. Add a few tablespoons at a time making sure the sauce is to your preference. Too much water will result in a watery sauce so go slowly. Season with the remaining salt and pepper.
• Once you have the consistency you like add the spinach. I do this one handful at a time and once that has wilted down add the next handful.Finally, tip the cooked pasta into the pan, stir in the basil and serve immediately. Top with more grated cheese if you wish.

EASY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
• In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
• Drain the pasta, reserving a 1/2 cup of the pasta water.
• Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
• Remove from heat and divide among serving bowls. Top with cheese and serve at once!

GRILLED COD WITH SPINACH AND TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
• Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

PASTA WITH BACON, TOMATOES AND SPINACH

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings in skillet; cook and stir 1 min. Add tomatoes and dressing; cook and stir 2 min. or until heated through.
• Place spinach in colander. Pour pasta with cooking water over spinach; drain well. Add to tomato mixture in skillet; mix lightly.

FRESH TOMATO AND SPINACH PASTA

Steps:

• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
• Add tomatoes, salt, black pepper, and, if desired, red pepper.
• Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
• Stir in spinach, heat just until greens are wilterd.
• To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

PASTA WITH TOMATO, SPINACH, AND MOZZARELLA

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.