Spinach And Pine Nuts With Penne Recipes

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Steps:

• Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Steps:

• toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
• In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
• Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
• You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.

Steps:

• Wash the spinach thoroughly and cut the rough stems off.
• Cook the spinach in very little water in a covered pan for 5 mins then drain and chop.
• Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach.
• Mix all ingredients together and season with salt and pepper.

Steps:

• Cook penne pasta according to package directions.
• As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning.
• Remove pine nuts from heat when lightly browned, after about 1-2 minutes.
• Set aside pine nuts.
• Drain cooked pasta and set aside.
• Heat olive oil in a large, deep skillet or wok.
• Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown.
• Stir in cooked pasta.
• Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through.
• Stir in spinach and continue to heat until spinach barely starts to wilt.
• Take pasta off heat and stir in the toasted pine nuts.
• Transfer to serving dish and serve.

Steps:

• Preheat the oven to 350°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
• Meanwhile, in a large pot of boiling salted water, cook the spinach penne until al dente according to package directions, adding the fresh spinach during the last 2 minutes of cooking. Drain; return the pasta and spinach to the pot.
• Add the olive oil; season generously with salt and pepper. Toss well.
• Serve immediately, topped with the ricotta, pine nuts, and Parmesan.

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

Steps:

• Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
• Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

Steps:

• Bring water to boil for penne.
• Chop the whole onion, and reserve 2 tablespoons for the salad.
• Heat large nonstick pan until it is very hot. Reduce heat to medium high, and add oil. Saute onion in the oil until it softens.
• Meanwhile mince garlic, and add to onion. Add pine nuts.
• Wash, trim and coarsely chop tomatoes. When onion begins to brown, add tomatoes and tomato paste. Reduce heat to medium low, and cover.
• Cook the penne according to package directions.
• Wash and remove tough stems from spinach, and coarsely chop. Add to pot, and continue cooking.
• Wash, trim and slice the scallions, and add to the pot.
• In food processor blend the feta and yogurt.
• Remove the sauce from the heat, and stir in the feta mixture. Season with salt and pepper.
• Drain pasta, and serve with sauce.

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.

Steps:

• Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
• Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
• To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.