Spinach And Blue Cheese Pasta Food

PASTA WITH SPINACH, BLUE CHEESE AND PINE NUTS RECIPE

Steps:

• Add the pasta to a pan of boiling water and cook according to the pack instructions. Drain quickly, keeping a little of the water in the pasta, put it back in the pan on a low heat. Add some oil and the spinach leaves, and stir until they start to wilt.
• Season well and grate in a little fresh nutmeg, if using, then add crumbled blue cheese. Put in a bowl and sprinkle with the toasted pine nuts.

SPINACH AND BLUE CHEESE PASTA

Steps:

• Chop the shallots, garlic and olives.
• Cook the pasta.
• While heating water for the pasta, heat 3 tbsp of oil in a skillet and sauté the shallots and garlic circa 3 mins.
• Add the spinach and heat it slowly.
• Add the cream.
• Add salt and pepper to taste.
• Drain the pasta thoroughly and add pasta and olives to spinach mixture.
• Crumble the cheese over the pasta; stir.
• Drizzle rest of oil over pasta and add a generous amount of freshly ground pepper.

PASTA WITH SPINACH AND BLUE CHEESE

Steps:

• Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
• When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
• Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE

Steps:

• Bring a large pan of salted water to the boil.
• Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
• Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
• Put spoonfuls of the mascarpone cheese all over the top of the pasta.
• Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
• Serve with grilled tomatoes and a green salad.

PASTA WITH BLUE CHEESE AND WALNUTS

Steps:

• Cook pasta in a large pot of boiling water until al dente.
• Meanwhile, heat oil in heavy skillet. Add garlic, and saute for a few minutes. Stir in walnuts, and saute for several more minutes.
• Drain pasta, and divide into 2 plates. Top with saute and blue cheese.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

SPINACH CHEESE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain, and return to the pot.
• Heat the olive oil in a skillet, and cook the garlic and spinach 3 to 5 minutes, until well coated. Transfer to the pot with the drained pasta. Toss in the cottage cheese. Top with Parmesan cheese to serve.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

CHEESY LEEK & SPINACH PASTA

Steps:

• Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
• Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.