Spaghetti With Spinach Garlic Recipes

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:

• Cook the spaghettis al dente.
• Meanwhile, heat the oil in a small pot.
• Add the garlic, hot pepper, oregano and pepper.
• Drain the pasta, put it in a serving platter and add in the garlic mix, the spinach, the parmesan and the salt and pepper.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
• Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

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.

Steps:

• Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.

Steps:

• Preheat oven to 375°F Pierce squash with a fork and bake for approximately 60 minutes cut in half and in water. Let squash cool for 10 minutes.
• Discard the seeds in the center. Using a fork, scrape the squash to get long, spaghetti-like strands.
• In a large saute pan, heat olive oil over medium heat, add garlic and stir until fragrant.
• Turn down heat to low and add tomatoes. Continue to salute for 15 minutes. Add spinach and squash and continue to salute for another 2-3 minutes.
• Serve or add goat cheese and toasted pine nuts on top.

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

Steps:

• Place the spaghetti in a large saucepan of boiling salted water and cook for 10-12 minutes or until al dente.
• While the pasta is cooking, place the oil in a small saucepan over medium-low heat. Add the garlic, chilli, oregano and pepper and cook for 3 minutes or until the garlic is soft.
• Drain the pasta and place in a serving bowl. Pour over the garlic and oil mixture and add the spinach leaves, parmesan, salt and extra black pepper. Toss well.

Steps:

• Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
• Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.