Best Farfalle Wsundriedtomatoes Onions And Spinach Recipes

FARFALLE PASTA WITH SPINACH, MUSHROOMS, AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
• The onions should start to brown, but without burning.
• Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
• Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don't stick to the bottom of the pan or burn.
• In total, you should have cooked onions for 30 minutes.
• Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
• Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.
• Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
• Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
• Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
• Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
• Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
• Add caramelized onions back to the skillet with the pasta sauce.
• Cook pasta according to package instructions. Drain.
• Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
• If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
• Serve with more shredded parmesan cheese sprinkled on top.

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH

Steps:

• Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
• Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

FARFALLE SALAD WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta and rinse in cold water. Transfer to a large salad bowl.
• Trim spring onions and chop finely. Add to pasta with tomatoes, spinach, pine nuts, oregano.
• To make dressing: combine oil, red pepper, garlic, salt and pepper in a small, screw-top jar and shake until combined. Pour over salad, toss and serve.

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

FARFALLE WITH CHICKEN, TOMATOES, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• Heat oil in heavy large skillet over mediumhigh heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer caramelized onions to bowl; reserve skillet.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
• Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth, and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.
• Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.