Spinach And Black Olive Linguine Food

SPINACH WITH BLACK GARLIC

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the spinach a large handful at a time, stirring constantly between each handful, until slightly wilted and more spinach can fit in the skillet. Cook until the spinach is completely wilted but still a vibrant green, about 5 minutes. Stir in the sambal oelek, 1 teaspoon salt and a few grinds of black pepper. Transfer to a serving platter or bowl.

SPINACH PESTO PASTA WITH OLIVES

Steps:

• Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
• Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

LINGUINE WITH SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
• Makes 4 to 6 servings.

SPINACH AND BLACK OLIVES

Steps:

• Wash and trim tough stems from spinach.
• Mince garlic; pit olives.
• Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
• Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
• Season with salt, and serve.

SPINACH TOMATO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

SPINACH, OLIVE AND CHILLI TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil and cook the garlic and onion gently until the onion is transparent.
• Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
• Add the olives, and heat until the sauce reaches desired consistency.
• Stir through the spinach until warmed through.
• Serve over any pasta you enjoy.
• I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.

LINGUINE WITH SPINACH, ALMONDS, AND BREAD CRUMBS

Steps:

• Heat 1 tsp olive oil in a nonstick skilled over medium heat.
• Add almonds and saute 1 minute until light brown.
• Add breadcrumbs and garlic, cook 2 minutes or until golden, stirring occaisionally.
• Stir in 1 Tbs lemon juice, cook 1 minute or until breadcrumbs are dry. Stir in lemon zest, remove from heat and set aside.
• Cook pasta according to package directions. Before draining pasta, add spinach to the colander first, then drain pasta on top of spinach.
• Immediately return pasta and spinach to the pot, tossing gently until spinach wilts.
• Add breadcrumb mixture to pot; toss gently. In a separate bowl, combine remaining 2 tsp olive oil, remaining 1 Tbs lemon juice, veggie broth, and salt; drizzle this mixture over the pasta in the pot, toss until well blended.
• Top with parmesan cheese to taste, and serve immediately.

PASTA WITH SPINACH, FETA AND OLIVES

Steps:

• In a large bowl, whisk olive oil, vinegar and garlic.
• Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
• Season with pepper to taste.
• Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.

SPINACH PARMESAN LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes., Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat.

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

Steps:

• Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.