One Pot Pasta Florentine Recipes

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PASTA FLORENTINE

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Pasta Florentine image

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

SKILLET PASTA FLORENTINE

"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9



Skillet Pasta Florentine image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

3 cups uncooked spiral pasta
1 large egg, lightly beaten
2 cups 2% cottage cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided
1 teaspoon each dried parsley flakes, oregano and basil
1 jar (14 ounces) meatless spaghetti sauce
2 tablespoons grated Parmesan cheese

WEEKNIGHT CHICKEN FLORENTINE PASTA

This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.

Provided by thedailygourmet

Categories     Chicken Pasta

Time 30m

Yield 6

Number Of Ingredients 14



Weeknight Chicken Florentine Pasta image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
  • Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
  • Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
  • To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g

1 pound fettuccine
6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
½ cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
¼ cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
¾ cup heavy cream
½ cup 1% milk
1 (8 ounce) package fresh spinach

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