GARLIC SPINACH SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
- In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
- Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
- Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.
PASTA WITH ROASTED GARLIC & TOMATOES
Here's a simple sauce with just four ingredients, and it's savory enough for a fancy party. I use bow tie pasta, but penne works, too. - Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions., Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl., Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
Nutrition Facts : Calories 441 calories, Fat 22g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 401mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.
SPAGHETTI WITH TOMATOES AND GARLIC
Provided by Pierre Franey
Categories dinner, easy, quick, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
- Meanwhile, cut the tomatoes into 1/4 inch cubes.
- In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 11 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 441 milligrams, Sugar 6 grams
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
SPINACH AND SUN-DRIED TOMATO PASTA
I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.
Provided by madball911
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
- Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
- Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
- In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g
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