JANET'S SAUTEED YELLOW SQUASH AND SPINACH
I made this tonight and can't stop eating it so I thought I'd share the recipe and see what you all think.
Provided by Janet Knowles
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil and garlic over medium heat.
- Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
- Add in the spinach.
- Sprinkle in the Morton Nature Seasoning.
- Continue to cook till the spinach is wilted (about another 4 minutes).
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
FUSILLI WITH SPINACH AND RICOTTA
Make and share this Fusilli With Spinach and Ricotta recipe from Food.com.
Provided by chia2160
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- bring a large pot of water to boil.
- add kosher salt and pasta, cook until aldente.
- meanwhile add olive oil to skillet.
- add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
- mix ricotta, cream, nutmeg in a small bowl.
- stir into spinach and add butter.
- reduce heat and simmer 5 minutes.
- reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
- drain pasta, add sauce and toss.
- top with grated parmigiano reggiano, serve.
Nutrition Facts : Calories 536.3, Fat 22.8, SaturatedFat 11.5, Cholesterol 57.2, Sodium 1405.2, Carbohydrate 63.2, Fiber 4.4, Sugar 2.1, Protein 20.5
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