SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
FARRO WITH BLISTERED TOMATOES, PESTO AND SPINACH
Here is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal. Make it with fresh-from-the-market cherry tomatoes when they're in season, but during the rest of the year, use grape tomatoes, as they tend to be more flavorful than cherry during the colder months. If you'd like, substitute arugula, or cooked broccoli rabe or kale, for the spinach. It tastes delicious warm or cold the next day - and topping it with shrimp, chicken or scallops can make it feel new again. Before reheating, add a bit more spinach, drizzle it with a little olive oil and give it a good stir.
Provided by Yasmin Fahr
Categories dinner, weekday, grains and rice, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Bring a large covered pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 30 minutes.
- Meanwhile, on a sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 25 to 30 minutes.
- When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto. Add the lemon zest and juice, then stir in the spinach. Set aside to cool slightly.
- Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed. Add the cheese, if using, then garnish with herbs and serve.
SPINACH WALNUT PESTO
This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.
Provided by Shan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.
Nutrition Facts : Calories 442.8 calories, Carbohydrate 4.6 g, Cholesterol 17.6 mg, Fat 43.4 g, Fiber 1.5 g, Protein 10.5 g, SaturatedFat 8.3 g, Sodium 460.7 mg, Sugar 0.7 g
PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES
I created this vegetarian lasagna after getting sick of the same old recipe. Turns out it was a winner, and my husband can't stop raving about how much it taste likes his grandmother's lasagna, but with a twist. The marinara sauce also makes a good quick sauce for any pasta dish.
Provided by Southern Bette
Categories Vegetable
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
- Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
- Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
- Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.
Nutrition Facts : Calories 441.4, Fat 30.1, SaturatedFat 15.2, Cholesterol 102.1, Sodium 988.8, Carbohydrate 15.2, Fiber 3.4, Sugar 6.7, Protein 29.7
PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES
Dr. Travis Stork's said it's ok to have a glass of wine with this meal. If I recall he may have suggeted red. I found this recipe on the Rachael Ray Show. The recipe came from Dr. Travis Stork's. Made this for my families dinner! My hubby loved this, my newphew and I liked it. When I made this I opted to used store prepared Pesto, so I added minced garlic to my veggies. For the pasta I used Wegman's whole grain pasta, I used fresh snap peas in place of the asparagus. I used the spinach and opted to add the cooked chicken. I did add alot of shredded Parmesan cheese maybe 5oz or less. Plus I did add some Sea Salt for flavor.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
- Prepare pasta: Cook pasta per package directions. Drain and return to pot.
- Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
- Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.
Nutrition Facts : Calories 354.8, Fat 14.5, SaturatedFat 2, Cholesterol 1.5, Sodium 439.9, Carbohydrate 49.5, Fiber 2.8, Sugar 2.5, Protein 12.8
More about "pesto spinach and tomatoes recipes"
ROTINI WITH SPINACH-BASIL PESTO AND TOMATOES RECIPE
From mygourmetconnection.com
5/5 (1)Category PastaCuisine AmericanTotal Time 30 mins
- Prepare the pesto by adding the basil, spinach, pine nuts, garlic, Parmesan cheese, salt and a few grinds of black pepper in the work bowl of a food processor. Pulse until the basil and garlic are finely chopped.
- With the machine running, drizzle in 1/4 cup of the olive oil and process until the mixture is a smooth purée. If you feel the mixture is too thick to coat the pasta easily add a little more olive oil.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Stir in the garlic and continue cooking until fragrant, 1 to 2 minutes longer.
PESTO RAVIOLI WITH SPINACH & TOMATOES RECIPE | EATINGWELL
From eatingwell.com
Reviews 10Category Healthy Ravioli RecipesRatings 11Calories 361 per serving
- Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
PESTO PENNE WITH SPINACH & BLISTERED TOMATOES
From healthygffamily.com
Cuisine Gluten-Free, Vegetarian, Vegan OptionalCategory Dinner, VeggiesServings 3-4Total Time 20 mins
SPINACH PESTO BAKED CHICKEN · EASY FAMILY RECIPES
From easyfamilyrecipes.com
TOMATO AND PESTO SPAGHETTI RECIPE | PASTA RECIPES
From realfood.tesco.com
SPINACH TOMATO PESTO CHICKEN - EASY PEASY MEALS
From eazypeazymealz.com
CREAMY SPINACH PESTO PASTA WITH TOMATOES - COOK EAT …
From cookeatlivelove.com
SPINACH & TOMATO QUESADILLA WITH PESTO - THE GARDEN GRAZER
From thegardengrazer.com
4.8/5 (17)Total Time 15 minsCategory Main DishCalories 399 per serving
SPINACH PESTO BAKED CHICKEN EASY FAMILY RECIPES
From howardrecipes.pages.dev
SPINACH PESTO PASTA SALAD - KITCHEN SKIP
From kitchenskip.com
SPINACH, PESTO, & FETA-STUFFED PORK TENDERLOIN & CHUNKY TOMATO …
From myrecipes.com
GEMELLI PASTA WITH PESTO, CHERRY TOMATOES AND SPINACH
From veryveganish.com
SPINACH PESTO PASTA WITH OVEN-ROASTED TOMATOES
From fitnessblender.com
16 RESTAURANT COPYCAT SOUP RECIPES THAT CAN HELP YOU LOSE WEIGHT
From yahoo.com
BASIL SPINACH PESTO ROTINI - MOOSHU JENNE
From mooshujenne.com
SPAGHETTI SQUASH WITH PESTO AND SUN-DRIED TOMATOES RECIPE
From vegetariantimes.com
SHOP 'N SAVE - RECIPE: SLOW COOKER PESTO MEATBALLS WITH …
From shopnsavefood.com
SLOW-COOKER CREAMY SUN-DRIED TOMATO GNOCCHI WITH DELICATA …
From eatingwell.com
CHANA SAAG (SPINACH, TOMATO AND CHICKPEA CURRY)
From washingtonpost.com
PASTA WITH SPINACH PESTO, GREEN BEANS & TOMATOES - PLANT-BASED …
From plantbasedcooking.com
41 BEAN RECIPES TO MAKE THE MOST OF PANTRY STAPLES
From epicurious.com
RECIPES: MUSHROOM SANDWICH, PESTO POTATO SALAD
From rediff.com
PESTO SPINACH PASTA WITH SHRIMP AND TOMATOES - FOODLION.COM
From foodlion.com
You'll also love