Best Spinach Garlic Whole Wheat Pasta Recipes

One-Pot Pasta With Spinach and Tomatoes image

Provided by Ann Taylor Pittman

Time 29m

Yield Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 (14.5-ounce) can unsalted petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine (such as Barilla)
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

Nutrition Facts : Calories 333, Carbohydrate 55 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, Sodium 538 mg

Spinach Garlic Whole Wheat Pasta image

Provided by Rebekah of SFD

Categories Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 cups whole wheat rotini, dry
3 tablespoons olive oil
5 -6 garlic cloves (minced or pressed)
1 slice onion, finely chopped
salt & pepper
2 cups fresh spinach, chopped
4 teaspoons pine nuts, toasted

Steps:

Bring water to boil in medium pot & cook rotini according to package directions.
While pasta is boiling, in a large skillet warm the olive oil on a low temperature with the garlic and onion. The point is to impart flavor into the oil, not to cook the garlic & onion quickly. About 2 minutes before the pasta will be finished, turn the heat up to medium, to turn the garlic & onion golden.
Drain the pasta, add it to the the olive oil in the skillet, and toss in the spinach. Keep the heat on medium, and stir for 1-2 minutes until everything is mixed and warmed through.
Serve onto plates, add 1 teaspoon pine nuts on top of each serving.

Nutrition Facts : Calories 301.6, Fat 12.9, SaturatedFat 1.7, Sodium 17.1, Carbohydrate 41.9, Fiber 4.9, Sugar 0.3, Protein 8.8

Garlic Spinach Spaghetti image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt and freshly cracked black pepper
4 tablespoons salted butter
4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon

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.