Parmesan Lemon Spinach Recipes

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Steps:

• Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

Steps:

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

Steps:

• In a medium bowl, whisk together the half-and-half, Parmesan, and flour until smooth. Set aside.
• In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the shallots for 2 to 3 minutes, or until tender-crisp, stirring occasionally.
• Stir in the broth, lemon zest, seasoning blend, and cayenne. Cook for 1 minute, or until the mixture is heated through, stirring occasionally.
• Add the spinach, tossing with two spoons to lightly coat with the broth mixture. Bring to a simmer, covered, over medium-high heat. Reduce the heat and simmer for 2 to 3 minutes, or until the spinach is slightly wilted, stirring occasionally. Increase the heat to medium-high. Cook for 1 to 2 minutes, or until the spinach is completely wilted and tender, stirring occasionally.
• Stir the reserved half-and-half mixture into the spinach mixture. Simmer for 2 to 3 minutes, or until thickened, stirring occasionally.
• (Per serving)
• Calories: 71
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 2mg
• Sodium: 120mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugars: 3g
• Protein: 5g
• Calcium: 133mg
• Potassium: 356mg
• 1/2 starch
• 1/2 fat

Steps:

• Preheat oven to 375*F.
• Toss bread crumbs with 1 TBS oil in large bowl to coat.
• Spread evenly on rimmed baking sheet.
• Bake until breadcrumbs are golden, about 5 minutes.
• Cool.
• Sprinkle with salt.
• Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
• Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
• Cook oil mixture until garlic turns golden, about 5 minutes.
• Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
• Sprinkle breadcrumbs over.
• Serve pasta, passing grated Parmesan cheese seperately.