Spinach Angel Hair Pasta Recipes

Steps:

• In 10-inch non stick skillet heat oil. add garlic; cook over medium heat, stirring frequently, until softened, about 30 seconds.
• Add spinach; cook, tossing gently until wilted, 2-3 minutes.
• Sprinkle spinach with lemon juice, then add pasta. Cook, tossing mixture, until heated through, 1-2 minutes.

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain.
• While pasta cooks, sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 30 seconds. Add shrimp; sauté 3 minutes.
• Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits.
• Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.

Steps:

• Cook pasta per pkg; while it cooks, heat oil in a skillet and saute the onion and garlic over medium heat for 2 minute.
• Add tomatoes to the onion/garlic mixture, along with salt and pepper to taste and cook 3 min more, stirring; then add spinach and toss until wilted.
• Drain pasta and place in a large pasta bowl; add the skillet mixture to the pasta and toss to coat.
• Sprinkle with parmesan and serve.

Steps:

• Combine the tomatoes, spinach, garlic, lime zest and juice in a bowl. Stir in the Tabasco sauce and olive oil, cover and set aside for 20-30 minutes.
• Bring a large pan of lightly salted water to a boil and cook pasta until done, about 10 minutes(less for al dente).
• Drain the pasta and return to clean pan. Add the tomato mixture and toss well. Season with salt and pepper to taste. Add the Parmesan cheese to taste, toss again, and serve in warm bowls, with extra Parmesan on top, if desired. Enjoy!
• Note:.
• You could substitute young sorrel leaves or rocket for the spinach, and lemon juice and rind for the lime.

Steps:

• 1. In a 4 quart Dutch oven, cook chicken, onions and garlic in hot oil over medium-high heat until chicken browned and onion is tender.
• 2. Add broth and water to Dutch oven; bring to boiling.
• 3. Add pasta; cook for 3 minutes, stirring frequently.
• 4. Add spinach and pepper; cook about 1 minute more or until spinach wilts.
• 5. Stir in cream.