Spinach And Grape Tomato Spaghetti Recipes

Steps:

• Remove grape tomatoes from pouch and cut in half; set aside.
• Saute garlic and cooked sausage in olive oil in large skillet over medium-high heat 2 to 3 minutes or until garlic is softened. Add salad blend and tomatoes; saute 3 to 4 minutes longer or until salad blend starts to wilt.
• Add cooked pasta and broth; cook, stirring until heated through. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese.

Steps:

• Bring a large pot of water to a boil, season with salt.
• Combine spinach, parsley, garlic, cheese (optional) and 6 tablespoons of olive oil in a food processor.
• Process until smooth to make pesto.
• Saute tomatoes with remaining olive oil in a large skillet over medium heat until blistered, add salt and pepper to taste.
• Cook pasta according to package directions.
• Drain pasta and toss it with pesto and tomatoes in a large mixing bowl before serving.

Steps:

• Put the spaghetti on boil, partially covered, with about 3 cups water and 1/2 teaspoon of salt.
• In a separate pan, heat 1 teaspoon olive oil. Add the grape tomatoes and sautee for 2 minute Add the grated garlic and stir to coat tomatoes with them, about 20 seconds.
• Add the chopped spinach, toss with the tomatoes. Cook for about 3 min, until spinach is wilted. Add the basil and stir. Turn off heat and wait until spaghetti is done.
• When spaghetti is done, drain about 1/2 cup of cooking liquid from spaghetti into the pan with the spinach and tomatoes and start heat on low. Discard the remaining cooking liquid if any. Add the grated parmesan to the pan and bring to a boil for about 30 seconds, mixing to make sure the parmesan melts.
• Pour the contents of the pan into the spaghetti pot and stir over a medium flame until liquid is almost gone, 2-3 minutes. Done!
• Tip: The spinach tends to clump together because of the cheese. You can separate it or leave it; the spinach clumps have a nice texture of their own.
• Tip: I was surprised to discover this tastes almost as good with no cheese at all. So you can make a much healthier version. It is also tolerant to different amounts of olive oil.

Steps:

• Cook pasta according to package directions.
• Drain; keep warm.
• Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
• Add tomatoes, salt, black pepper, and, if desired, red pepper.
• Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
• Stir in spinach, heat just until greens are wilterd.
• To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.

Steps:

• Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Steps:

• Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
• Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
• When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
• Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
• Remove from heat, and add the cooked spaghetti. Toss well to combine.