Linguine With Spinach Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes., Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat.

Steps:

• In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.

Steps:

• Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
• Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

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.

Steps:

• Remove any tough stems from the fresh spinach.
• In large frying pan, melt butter over low heat.
• Add green onions and garlic and cook for 1-2 minutes.
• Add spinach and salt and stir until wilted.
• Simmer until liquid evaporates from spinach, about 5 minutes.
• In large pot of boiling water, cook linguini according to package directions.
• Reserve 1 cup of pasta water.
• Drain linguini and toss with 3/4 cup of pasta water, spinach mixture, cream cheese, parsley, and ground pepper.
• If sauce seems too thick, add the rest of the reserved pasta water, otherwise you can throw out the remaining 1/4 cup pasta water.
• Salt to taste.

Steps:

• Cook the pasta in lightly salted boiling water as per packet instructions.
• Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
• Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
• Drain pasta and toss into the mushroom and spinach mixture.
• Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Steps:

• Bring a large pot of generously salted water to a rapid boil.
• Divide the Fresh Pasta dough in half, working with one half at a time and keeping the other piece wrapped. Set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your pasta roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, and then pass through the roller again. If the edges begin to fray or the dough gets sticky or damp, lightly dust both sides with flour. Repeat six or seven more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice (without folding). Repeat, adjusting to a thinner setting each time and passing through twice, until the dough is thin but not so much that it is translucent.
• Dust a work surface with some semolina flour to keep the dough from sticking. Trim the dough into 10- to 12-inch long sheets, stacking them with semolina between each sheet. Fold the stack of dough sheet in half, and then in half again. Use a sharp knife to slice the dough along the short side of the stack into 1/4-inch thick slices. Unroll the noodles and toss with semolina flour to prevent sticking. Repeat the rolling and cutting process with the remaining dough.
• Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, for 2 minutes. Add the green beans cook 1 1/2 minutes more. Lift the pasta and green beans from the water with tongs or a spider and place in a heatproof bowl along with about 1/4 cup pasta water. Pour about 3/4 cup pesto over the pasta and beans and toss well, adding more pesto if necessary. Top with more grated cheese.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.
• Combine the basil, spinach, garlic and a pinch of salt in a food processor or blender and pulse until finely chopped. With the machine running, stream in the oil through the opening. Add the cheese and process until almost smooth. (Add more oil if needed to create a smooth, spoonable consistency.) Taste and season with salt and pepper; transfer to a bowl.

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.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

Steps:

• In large pot, cook linguine according to package directions, al dente.
• Meanwhile, in large, deep skillet, heat oil over medium-high heat.
• Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
• Add garlic paste and cook, stirring constantly, 1 minute.
• Add prosciutto and cook, about 2 minutes, until crisp.
• Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
• Place spinach in large bowl.
• Add hot linguine mixture to spinach, tossing to combine.
• Stir in pine nuts.
• Garnish with cheese.