Popeye Pasta Recipes

Steps:

• Cook pasta according to package directions; drain. Put in large serving bowl.
• In a large skillet heat over medium heat heat one tablespoon oil and add garlic and 1 tablespoon lemon juice, cook for one minutes, stirring (do not brown).
• Increase heat to medium high and add spinach, stirring for 2-3 minutes until spinach is limp. Remove from heat. Toss with pasta.
• In a medium bowl, combine remaining oil (1 1/2 tablespoons) and lemon juice (1 1/2 tablespoons). Stir in cheese and tomatoes.
• Add dressing/tomato mixture to pasta/spinach and toss.
• Season with salt and pepper, if desired.

Steps:

• Preheat oven to 400. If you buy your smoked salmon vacuum packed and refrigerated like I do, then place the salmon on top of the stove so the heat from the oven will warm it up while the vegetables are roasting.
• Combine the pearl onions, cherry tomatoes, cubed eggplant, whole garlic cloves, capers, and olives in a large cast iron or calphalon skillet coated with olive oil.
• Toss the vegetables a bit and try to arrange them so as many vegetables as possible make contact with the skillet.
• Pop into the oven and roast them for about 20-30 minutes until they are roasted well.
• Prepare pasta and drain very well. Add about a TB of olive oil and the baby spinach leaves and flaked salmon to the hot pasta and toss. This will just slightly wilt the spinach. Cover so it stays warm.
• When the vegetables are roasted then pour them and any juices or oil that is left in the skillet in with the pasta.
• Toss again and sprinkle generously with black pepper. I doubt you will need any more olive oil but if your pasta is dry then add some more if you need to. Serve on a pretty plate with a lemon wedge for sprinkling.
• There you have it.

Steps:

• Cook pasta in boiling water and first amount of salt in a large uncovered pot or Dutch oven for 6 minutes until tender but firm. Drain. Return to pot.
• Add first amount of olive oil. Toss. Keep warm.
• Meanwhile, saute tomato and garlic in second amount of olive oil in large frying pan for about 2 minutes until tomatoes have released their juices.
• Add next 6 ingredients. Heat and stir for about 1 minute just until spinach is wilted and heated through.
• Pour over pasta. Add feta cheese. Toss well.
• Note: In place of fresh marjoram, you could replace with 3/4 teaspoon dried marjoram and you can replace garlic cloves with 3/4 teaspoon garlic powder.

Steps:

• In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
• Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
• Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
• Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
• Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
• Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.