SPINACH AND ARTICHOKE PENNE PASTA
This is one of my new favorite recipes, and by far my favorite concoction that I've ever whipped up myself! It turned out amazing,and the whole house smelled amazing (if you like the smell of garlic, that is!). I was reading a Spinach Pasta recipe that I was going to make, but didn't have 75% of the ingredients, so I created this one instead! And I'm so happy I did!
Provided by Kristi Nicole
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil penne pasta according to package directions. Drain and set aside.
- Meanwhile, heat 3/4 cup of olive oil over med-high heat in a large skillet.
- Add pressed garlic and saute for 1-3 minutes until golden brown.
- Add diced tomatoes and artichoke hearts. Allow to heat through.
- Stir in parmesan cheese, stirring constantly until melted.
- Add in spinach and stir until all leaves are wilted.
- Add in pasta and mix it all through.
- Enjoy!
GARLIC SPINACH SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
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.
SPINACH AND GARLIC
Make and share this Spinach and Garlic recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Cantonese
Time 9m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put spinach in a salad spinner and dry well. (or use paper towels). Remove stalks if any.
- If using large leaves, roll up tightly and cut crossway in wide strips. (if using baby leave alone).
- Heat wok to medium heat. Add sesame seeds, and dry fry stirring constantly for 1-2 minutes until golden brown. Transfer to a small bowl and set aside.
- Add oil to wok and swirl around. When hot, add the salt, spinach and garlic and stir-fry for 2 minutes until the spinach just wilts a bit and the leaves are coated with oil.
- Sprinkle over dry-heated sesame seeds and serve immediately.
- I love this with some naan bread.
Nutrition Facts : Calories 134.1, Fat 11.4, SaturatedFat 1.5, Sodium 681, Carbohydrate 6.4, Fiber 3, Sugar 0.6, Protein 4.1
GARLIC SHRIMP AND SPINACH PASTA
This meal is quick and easy! You only need one pan to prepare and it's really quite healthy as well! I came up with this recipe with ingredients I had handy in my fridge, freezer, and pantry.
Provided by Logans Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 841.3, Fat 53.7, SaturatedFat 8.4, Cholesterol 212.8, Sodium 525.2, Carbohydrate 47.9, Fiber 1.9, Sugar 1.9, Protein 42.4
SAUTEED CHICKEN WITH PENNE PASTA
From Cooking Light. Serving size: 2 cups. Per serving: 489 calories, 7.7 g fat, 31.9 g protien, 65.4 g carb, 3.1 g fiber, 46 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 46m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta by following the package directions, omitting salt and fat; drain and keep warm.
- Let the oil get heated in a large nonstick skillet over med-high heat.
- Add in chicken; stir/saute 2 minutes or until lightly browned.
- Remove chicken from pan and keep warm.
- Add shallots, mushrooms, and garlic to skillet; cover and cook 4 minutes.
- Stir in wine, olives, tomatoes, and broth; simmer, uncovered, 10 minutes.
- Return chicken to skillet; cook 5 minutes.
- Remove from heat and add pasta, cheese, and pepper; toss to combine.
Nutrition Facts : Calories 447.1, Fat 6.8, SaturatedFat 1.5, Cholesterol 46.3, Sodium 463.6, Carbohydrate 64.5, Fiber 9, Sugar 1.1, Protein 26.2
PASTA WITH SPINACH AND MASCARPONE
Taken from a food blogger (Anne's Food) which was taken from Jamie Olvier's "Jamie's Dinners". Serves 4-6 people for lunch or as a side for dinner, or 2-3 very hungry ones.
Provided by me2006
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
- In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
- Season with salt and pepper to taste.
- Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
- Season again, if necessary.
- When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
- Serve immediately.
SAUTEED SPINACH WITH GARLIC
Sauteed spinach accented with garlic makes an excellent side dish for meaty main dishes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
- Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.
GARLIC SPINACH
All the green flavor you love with tasty garlicky goodness.
Provided by Danni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g
HOMEMADE SPINACH PASTA
Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.
Provided by The Late Night Gourmet
Categories Main Dish Recipes Pasta
Time 1h14m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
- Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g
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