Farfalle Wsundriedtomatoes Onions And Spinach Recipes

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

Steps:

• Cook farfalle according to package directions. Drain.
• Heat olive oil in a large, heavy skillet.
• Add garlic, and sauté until fragrant (about 3 minutes).
• Add pine nuts to garlic, and sauté 5 minutes.
• Add onion, sauté until soft (3 minutes).
• Add mushrooms and sauté 3 minutes.
• At this point you may need to add more olive oil if mixture is dry.
• Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.
• In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.
• Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
• In a large bowl, combine farfalle and sausage/vegetable mixture.
• Stir in parmesan cheese. Blend well.
• Spoon into pasta bowls or plates and top with additional parmesan cheese.

Steps:

• Cook pasta and rinse in cold water. Transfer to a large salad bowl.
• Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
• To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.

Steps:

• 1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. 3.Add garlic; sauté 2 minutes. 4 Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften. 5. Add pasta and spinach; cook 1 minute. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta.

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.