SPINACH PARMESAN PASTA SALAD
Dress things up with our Spinach Parmesan Pasta Salad. This Parmesan pasta salad incorporates bow-tie pasta with what amounts to a deconstructed pesto.
Provided by My Food and Family
Categories Nuts
Time 20m
Yield 5 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
- Rinse pasta mixture with cold water; drain well. Place in large bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
SPINACH PARMESAN WITH PASTA
Creamy, cheesy, easy, and quick. Just how we like a recipe! This will be great as a side or main dish. We added some bacon bits as Sena suggested and it really brought another depth of flavor. Try this with some grilled chicken too. It's so good!
Provided by Sena Wilson
Categories Casseroles
Time 40m
Number Of Ingredients 13
Steps:
- 1. Melt the butter in a large sauté pan or skillet over medium heat. Add the chopped onions and cook until tender; add chopped garlic.
- 2. Sprinkle in the flour and cook, stirring to dissolve the flour. Add the cream, milk, nutmeg, salt, pepper, and cook over medium-low heat until sauce is thickened.
- 3. Add drained spinach (be sure all water is removed from spinach) and sun-dried tomatoes; combine all ingredients together.
- 4. Stir in 1 cup of the Parmesan cheese and mix sauce; add cooked pasta to sauce. Remove from heat.
- 5. Serve in a casserole dish and sprinkle with remaining Parmesan cheese on top.
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.
SAUTEED SPINACH WITH PARMESAN CHEESE
Make and share this Sauteed Spinach with Parmesan Cheese recipe from Food.com.
Provided by Geema
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thoroughly wash and dry spinach and remove stems.
- (I usually use the packaged, pre-washed spinach so that I don't get too much water in this dish. Otherwise, be sure to dry the leaves very, very well.) Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat.
- Saute garlic about one minute.
- Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes.
- Add salt, pepper, and tomatoes.
- Cook an additional minute.
- Stir in grated Parmesan, remove from heat, taste, and adjust seasonings.
- Serve immediately.
- If spinach releases too much water, you can drain mixture in a colander before serving.
- Taste and adjust seasonings again after draining.
Nutrition Facts : Calories 164.9, Fat 11.1, SaturatedFat 3.2, Cholesterol 11, Sodium 764.4, Carbohydrate 9.4, Fiber 4.4, Sugar 2, Protein 10.2
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