Spinach Herb Sauce Food

QUICK AND EASY LEMON SPINACH PASTA

Steps:

• Fill large pot with water and add the whole lemon to the water. Remove zest from about 1/2 of the whole lemon and set the zest aside for the sauce. Add zested whole lemon to the water and bring the water with the lemon to a boil over high heat. Once boiling remove lemon and set aside to cool. Add salt to your water, then add pasta and cook to al dente according to package directions.
• Meanwhile, stir together the sauce ingredients in a small bowl. Prepare your spinach and set aside. When lemon is cool enough to handle, cut in half and juice. Pour juice through a strainer in to a small bowl, to remove seeds and pulp. Set aside.
• When pasta is cooked, before draining, remove 1 cup of the pasta water and set aside. Drain pasta well and return to the pot. Add sauce mixture and spinach to the pot with the hot pasta and with tongs, toss well until the spinach is wilted and sauce is coating the pasta. Drizzle with reserved lemon juice and toss well. If pasta seems tight (clumpy/sticking together), add a bit of your reserved pasta water to the pasta and toss to loosen it up. Season with salt and freshly ground pepper, to taste. Serve with additional freshly grated Parmesan and more freshly ground pepper.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SPINACH HERB SAUCE

Steps:

• In a blender purée the spinach with the mayonnaise, the yogurt, the tarragon, and the lemon juice until mixture is smooth and stir in the chives. Serve the sauce with chicken.

CREAMED SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

SPINACH AND RICOTTA TORTELLINI WITH RICOTTA AND HERB SAUCE

Steps:

• Boil some salted water add tortellini, cook until just soft (al dente), drain.
• Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
• Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
• Serve immediately sprinkle with extra chives and grated Parmesan if desired.

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
• Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
• Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

HERB CHEESE AND SPINACH SAUCE WITH PASTA

Steps:

• Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
• Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
• To serve, spoon over 1 pound of pasta, cooked.