PASTA WITH TOMATOES AND SPINACH.
This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it's packed with fresh spinach and cherry tomatoes. It's delicious, juicy, garlicky and makes a great meatless meal.
Provided by Katia
Categories pasta
Time 18m
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
- Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
- At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
- Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
- Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 446 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
EASY TOMATO AND SPINACH PASTA
Easy Tomato and Spinach Pasta! Loaded with juicy cherry tomatoes, fresh spinach, olive oil, and a kick of red pepper flakes! This quick and easy pasta recipe is fast, flavorful, and budget friendly!
Provided by Ashley Manila
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own.
- Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted.
- In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
- Drain the pasta, reserving a 1/2 cup of the pasta water.
- Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed.
- Remove from heat and divide among serving bowls. Top with cheese and serve at once!
ONE-POT PASTA WITH SPINACH AND TOMATOES
This one-pot pasta dinner is simple, fresh, and healthy-what's not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application. Looking for more one-pot pasta recipes? Check out these easy, comforting recipes here.
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
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 ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)
Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.
Provided by nbrock_85
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
- Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g
FRESH SPINACH AND TOMATO PASTA
This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
- Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
- Stir in the spinach and let it cook for a minute or two until it's wilted.
- Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.
Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPINACH, OLIVE AND CHILLI TOMATO SAUCE FOR PASTA
Make and share this Spinach, Olive and Chilli Tomato Sauce for Pasta recipe from Food.com.
Provided by JustJanS
Categories Australian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil and cook the garlic and onion gently until the onion is transparent.
- Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
- Add the olives, and heat until the sauce reaches desired consistency.
- Stir through the spinach until warmed through.
- Serve over any pasta you enjoy.
- I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.
Nutrition Facts : Calories 130.8, Fat 5.1, SaturatedFat 0.8, Sodium 255.5, Carbohydrate 20.7, Fiber 5.6, Sugar 10.2, Protein 4.4
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
SPINACH AND TOMATO SAUCE
My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .
Provided by Jennifer D.
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love