Whole Wheat Pasta With Spinach Beans And Tomatoes Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

Steps:

• Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
• Add drained spinach and combine well with onion and garlic.
• Stir in tomatoes.
• Stir in one can beans with their liquid.
• Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
• Simmer for 5 minutes to thicken, making sure it doesn't stick.
• Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
• Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
• Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

Steps:

• Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
• Cook stirring and turning frequently until light golden brown, about 3 minutes.
• Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
• Sprinkle lightly with salt.
• Add onion to pan, cook until starting to brown, about 5 minutes.
• Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
• Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
• Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
• Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
• Stir in the beans and the olives.
• Meanwhile, bring 4 quarts of water to boil
• Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
• Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
• Cook until pasta absorbs most of the liquid, about 2 minutes.
• Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
• Serve immediately with extra olive oil and parmesan.

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).