Spinach Garlic Whole Wheat Pasta 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.

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

SPINACH GARLIC WHOLE WHEAT PASTA

Steps:

• Bring water to boil in medium pot & cook rotini according to package directions.
• While pasta is boiling, in a large skillet warm the olive oil on a low temperature with the garlic and onion. The point is to impart flavor into the oil, not to cook the garlic & onion quickly. About 2 minutes before the pasta will be finished, turn the heat up to medium, to turn the garlic & onion golden.
• Drain the pasta, add it to the the olive oil in the skillet, and toss in the spinach. Keep the heat on medium, and stir for 1-2 minutes until everything is mixed and warmed through.
• Serve onto plates, add 1 teaspoon pine nuts on top of each serving.

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).

WHOLE WHEAT PASTA WITH SPINACH, BEANS, AND TOMATOES

Steps:

• Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
• Cook stirring and turning frequently until light golden brown, about 3 minutes.
• Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
• Sprinkle lightly with salt.
• Add onion to pan, cook until starting to brown, about 5 minutes.
• Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
• Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
• Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
• Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
• Stir in the beans and the olives.
• Meanwhile, bring 4 quarts of water to boil
• Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
• Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
• Cook until pasta absorbs most of the liquid, about 2 minutes.
• Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
• Serve immediately with extra olive oil and parmesan.

BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA

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.