Spinach Parmesan Pasta Salad Recipes

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl.
• Add remaining ingredients; mix lightly.

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
• Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Steps:

• Preheat the oven to 375 degrees F.
• For the Parmesan Frico Cups:
• Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
• For the Citrus Vinaigrette:
• Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• For the Spinach Salad:
• In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

Steps:

• Blend olive oil, garlic, basil, salt, and black pepper in a food processor until combined very well.
• Add basil mixture to pasta and refrigerate for 4 hours.
• Mix Parmesan and mayonnaise with pasta and toss in spinach.
• Add salt and pepper to taste.

Steps:

• Cut spinach into 1/2"x3" strips.
• Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
• Cook pasta in boiling water 8 min, or al dente.
• Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
• Drain and rinse with cold water; combine with spinach mixture and toss well.
• Drizzle with 2 Tbsp olive oil, if desired.
• Add feta and pecans; toss to mix and season with salt if desired.
• Serve warm or at room temperature.

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

Steps:

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.

Steps:

• Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
• Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

Steps:

• Toss spinach with tomatoes, cucumbers, chicken and cheese in large bowl.
• Add dressing just before serving; mix lightly.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

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.