Penne Spinach Asparagus And Cashew Salad Recipes

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ASPARAGUS-SPINACH PASTA SALAD

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10



Asparagus-Spinach Pasta Salad image

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

PENNE WITH SPINACH SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 8



Penne with Spinach Sauce image

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.

Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10



Penne with Asparagus and Cherry Tomatoes (Spring) image

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 the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

SPINACH PENNE SALAD

This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. -Benice Silver, Carmel, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 16



Spinach Penne Salad image

Steps:

  • In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 327 calories, Fat 15g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 233mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

1 package (16 ounces) uncooked whole wheat penne pasta
VINAIGRETTE:
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (6 ounces) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 ounces) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or Greek olives

ASPARAGUS AND CASHEWS

I didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.

Provided by Shelly Domke

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6



Asparagus and Cashews image

Steps:

  • Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 10.4 g, Fat 21.6 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 3.5 g, Sodium 337.5 mg, Sugar 3 g

2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
½ cup chopped cashews

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

One of my favorite summer fares. This recipe is from a 1997 issue of Bon Appetit magazine. Very wonderful mix of flavors. Use the dressing to taste. You may need to make either more dressing or more pasta, depending on the strength you want it.

Provided by gobruijns

Categories     Penne

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9



Penne, Spinach, Asparagus and Cashew Salad image

Steps:

  • Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes.
  • Using slotted spoon, transfer asparagus to small bowl. Cool.
  • Add pasta to same pot and cook until just tender but still firm to bite. Drain well.
  • Transfer pasta to very large bowl.
  • Toss with 1 tablespoon oil. Cool.
  • Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.)
  • Pour dressing over pasta.
  • Add asparagus, spinach and cashews; toss to coat.
  • Season with salt and pepper.

Nutrition Facts : Calories 377.2, Fat 16.8, SaturatedFat 2.6, Sodium 262.7, Carbohydrate 52.2, Fiber 8.2, Sugar 1.6, Protein 8.2

1 1/2 lbs asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 lbs penne or 1 1/2 lbs rigatoni pasta
1 tablespoon olive oil
1/2 cup olive oil
3/4 cup green onion, sliced
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 (6 ounce) package Baby Spinach
1 cup roasted cashews, salted, coarsely chopped (about 4 ounces)

PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD

Categories     Salad     Leafy Green     Nut     Pasta     Side     Quick & Easy     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Makes 12 Servings

Number Of Ingredients 8



Penne, Spinach, Asparagus and Cashew Salad image

Steps:

  • Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
  • Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.

1 1/2 pounds asparagus spears, ends trimmed, cut into 1-inch pieces
1 1/2 pounds penne or rigatoni pasta
1 tablespoon plus 1/2 cup olive oil
3/4 cup sliced green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 6-ounce package baby spinach
1 cup (about 4 ounces) salted roasted cashews, coarsely chopped

SPINACH, ASPARAGUS, AND STRAWBERRY SALAD

Make and share this Spinach, Asparagus, and Strawberry Salad recipe from Food.com.

Provided by Barb G.

Categories     Strawberry

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8



Spinach, Asparagus, and Strawberry Salad image

Steps:

  • To toast walnuts: place in baking pan and bake in a 350 degree oven until golden, about 10 minutes.
  • Pour 1 tablespoon olive oil into a 12- by 15-inch baking pan; Add asparagus, Sprinkle with salt, and mix to coat.
  • Spread in a single layer and bake in a 400 degree oven, stirring often, until tender when pierced, 15 to 20 minutes.
  • Let cool about 15 minutes.
  • Meanwhile, in a large bowl, mix vinegar and remaining 2 tablespoons oil.
  • Add spinach, strawberries, toasted walnuts, and cooled asparagus; Mix to coat.
  • Add more salt and pepper to taste.
  • Enjoy.

3 tablespoons olive oil
1 lb asparagus, rinsed, ends trimmed, and cut into 1 inch pieces
10 ounces fresh spinach, rinsed, trim if needed
salt
8 ounces spinach leaves, rinsed or 2 tablespoons balsamic vinegar
8 ounces strawberries, rinsed, hulled, and sliced
1/2 cup chopped toasted walnuts
pepper

SPINACH CASHEW SALAD

When choosing salads as a low-fat diet choice be careful of ingredients used and the amount of dressing drizzled over the salad. Both can add up fat grams and calories quickly.

Provided by Winnipeg Mel

Categories     Free Of...

Yield 8-12 serving(s)

Number Of Ingredients 11



Spinach Cashew Salad image

Steps:

  • Chop bacon and fry until crisp.
  • Drain on paper towel to remove as much excess fat as possible. Wash spinach and lettuce then tear leaves into bite size pieces.
  • Place in Salad bowl.
  • Add cashew pieces, grated cheese, and crumbled bacon.
  • Toss when ready to serve. Serve with poppy seed dressing.
  • NOTE: Fat grams may be reduced to 1 gram per serving if bacon and cashews are eliminated.
  • Each add approximately 3 grams of fat per serving.
  • Poppy Seed Dressing: Place all ingredients in blender and blend until smooth.
  • Alternate method: finely grate onion, add remaining ingredients and beat with mixer until well blended.

Nutrition Facts : Calories 409.3, Fat 37.1, SaturatedFat 8.4, Cholesterol 24.8, Sodium 356.4, Carbohydrate 13.2, Fiber 1.2, Sugar 9.1, Protein 7.2

1/2 lb bacon
1/2 cup cashews, pieces
5 ounces spinach
1/2 head lettuce, about 8 ounces bagged
1/2 cup mozzarella cheese, grated
2/3 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons red onions, finely grated
1 tablespoon poppy seed

SPINACH, MANDARIN & CASHEW SALAD

I cannot take credit for it, excpet for maybe the healthy subtitutions, but this recipe came from a community cookbook and it is incredible!

Provided by shadowplaycupcake

Categories     Salad Dressings

Time 15m

Yield 1 salad, 2 serving(s)

Number Of Ingredients 10



Spinach, Mandarin & Cashew Salad image

Steps:

  • Mix the all from the olive oil down to the pepper in a shaker and make sure it is mixed well. Then toss into spinach mixture and combine, then enjoy!
  • ***Amount of spinach sugested, as well as the oranges and cashews may be too little or too much, adjust to your liking!***.

Nutrition Facts : Calories 332.6, Fat 28.7, SaturatedFat 4.3, Cholesterol 1.4, Sodium 355.8, Carbohydrate 16.7, Fiber 2.5, Sugar 7.8, Protein 6

4 cups spinach
1/2 cup canned mandarin oranges
1/4 cup unsalted cashews
3 tablespoons olive oil
1 tablespoon wine vinegar
2 tablespoons nonfat sour cream
1/2 teaspoon dry mustard
2 garlic cloves
1/4 teaspoon salt
1/8 teaspoon pepper

CREAMY SPINACH & MUSHROOM PENNE

Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 20m

Number Of Ingredients 8



Creamy spinach & mushroom penne image

Steps:

  • Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
  • Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.

Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

175g wholemeal penne
50g unroasted, unsalted cashews
10g dried porcini mushrooms
1 tsp vegetable bouillon powder
1 tbsp rapeseed oil
120g chestnut mushrooms, halved if large, thinly sliced
2 large garlic cloves, finely grated
200g baby spinach

PENNE WITH SAUSAGE AND SPINACH

Make and share this Penne With Sausage and Spinach recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12



Penne With Sausage and Spinach image

Steps:

  • Heat the oil in a large nonstick skillet over med-high heat until just smoking.
  • Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.
  • Stir in garlic; cook until fragrant, about 30 seconds.
  • Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
  • Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.
  • Stir in the spinach, a handful at a time, and cook until wilted.
  • Off the heat, stir in the Parmesan cheese and pine nuts.
  • Season to taste with salt and pepper; serve.

1 tablespoon olive oil
1 lb italian-style turkey sausage, casings removed
3 garlic cloves, minced (or pressed)
2 1/2 cups water
2 cups low sodium chicken broth
1/2 cup sun-dried tomato packed in oil, rinsed and chopped fine
salt
8 ounces penne
1 (6 ounce) bag Baby Spinach
1/2 cup grated fresh parmesan cheese
1/4 cup pine nuts, toasted
ground black pepper

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