SPINACH LINGUINE WITH WALNUT SAUCE
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread walnut halves on a rimmed baking sheet; toast until fragrant, 10 minutes. Meanwhile, cook linguine in a pot of boiling salted water until al dente, according to package instructions. Drain; return to pot.
- Process half of walnuts, cream, and garlic in a food processor until smooth; season with salt and pepper. Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.
FASTEST PASTA WITH SPINACH SAUCE
The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
- Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams
GORGONZOLA PASTA WITH SPINACH AND WALNUTS
This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
- In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
- Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.
Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams
SPINACH LINGUINE WITH CREAMY WALNUT SAUCE
Steps:
- Bring a pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain pasta; return to pot.
- Combine cream, garlic, and 1 cup walnuts in a food processor, and process until smooth; season with salt and pepper. Transfer to the pot along with 1/4 cup parmesan, the parsley, and remaining 1 cup walnuts. Toss to coat pasta.
- To serve, divide among shallow bowls and sprinkle with additional cheese.
CREAMED SPINACH PASTA
This pasta nods to everyone's favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened. The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness. Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles. Top with pine nuts, walnuts or hazelnuts for crunch, or leave the nuts out entirely. Serve as a side to grilled steak, chicken or fish, or serve it on its own, paired simply with a glass of bubbles.
Provided by Colu Henry
Categories dinner, easy, pastas, main course, side dish
Time 25m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Add the ricotta to a large bowl; season well with salt and pepper and set aside.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
- Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
- Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
- Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
- Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.
SPINACH LASAGNA WITH WALNUT PESTO
A simple lasagna recipe that pairs the rich taste of spinach with a delicious walnut pesto.
Provided by California Walnuts
Categories Vegetarian Lasagna
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it is thoroughly defrosted and squeeze out all of the excess water.
- Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the Parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some Parmesan left over.
- If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
- Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved Parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it wont get too dark.) Remove from the oven and let cool for about 10 minutes before serving.
- Walnut Pesto: Place the basil leaves and garlic in a food processor or blender, and mix well.
- Add the walnuts, and continue to blend until the walnuts are finely ground.
- Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan. Season to taste with salt and pepper.
- If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Nutrition Facts : Calories 638.2 calories, Carbohydrate 64.3 g, Cholesterol 45.5 mg, Fat 27.2 g, Fiber 7.4 g, Protein 32.6 g, SaturatedFat 7.1 g, Sodium 1024.9 mg, Sugar 13.7 g
SPINACH LINGUINE WITH WALNUT-ARUGULA PESTO
The pesto can be made up to one hour before serving without losing its freshness; store it at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
- Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.
Nutrition Facts : Calories 415 g, Cholesterol 4 g, Fat 13 g, Fiber 9 g, Protein 16 g, Sodium 826 g
LINGUINE WITH SPINACH
This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
- Makes 4 to 6 servings.
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- Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package. Reserve a cup of pasta water before draining.
- Meanwhile, melt the butter in a large pan and fry the shallot over medium heat for 1-2 minutes until it softens. Add in the creme fraiche and cook for 2 minutes until it bubbles, stirring often.
- Stir in a bit of pasta water, then add the spinach and cook for a minute until it wilts a bit. Next, add the blue cheese and stir to combine.
- When the sauce stars bubbling, stir in the cooked pasta. Toss it to cover well in sauce, then stir in the parmesan and toasted walnuts. Season to taste and serve immediately.
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- Cut the crust off the bread slice and soak in the milk. Once it is soaked, add both the soaked break and the milk into the blender.
- Cook the Pasta according to package instructions. Drain the Pasta, but save the pasta water for thinning out the walnut sauce.
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