Best St Patricks Linguine Recipes

ONE-POT ENCHILADA PASTA

One-Pot Enchilada Pasta image

I love this cozy enchilada pasta dish because it is ready in less than 30 minutes and is full of healthy ingredients-just what a busy weeknight meal calls for. -Nora Rushev, Reitnau, AA

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

4 cups uncooked mini penne or other small pasta
4 cups vegetable broth or water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 cup fresh or frozen corn, thawed
1 can (10 ounces) enchilada sauce
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
Optional: Fresh cilantro leaves, cherry tomatoes and lime wedges

Steps:

In a Dutch oven or large skillet, combine the first 9 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until pasta is al dente and sauce has thickened slightly, 12-15 minutes. Add cheese; stir until melted. Serve with desired toppings.

Nutrition Facts : Calories 444 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 1289mg sodium, Carbohydrate 84g carbohydrate (8g sugars, Fiber 8g fiber), Protein 18g protein.

ST. PATRICKS NOODLES WITH SPINACH

St. Patricks Noodles With Spinach image

Make and share this St. Patricks Noodles With Spinach recipe from Food.com.

Provided by weekend cooker

Categories St. Patrick's Day

Time 2h20m

Yield 6 dishes, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) package uncooked medium noodles
1 cup half-and-half cream
1 (10 ounce) package frozen chopped spinach, thawed
6 tablespoons butter, melted
2 teaspoons seasoning salt
1 1/2 cups shredded monterey jack and cheddar cheese blend

Steps:

In a saucepan, cook noodles according to package directions.
Place noodles in a slow cooker, and add the rest of ingredients except for cheddar cheese, and stir until well blended.
Cover and cook on low for 2-3 hours.
When ready to serve, fold in cheese.

ST. PAT'S PASTA

St. Pat's Pasta image

This recipe, from Guy Fieri Food, by the Food Network host, really appealed to my imagination. Just imagine an Italian pasta tossed with corned beef, cabbage, and all the rest of the St. Patrick's Day fixin's. Sure, though I won't be trying it till St. Patrick's Day, accordin' to me opinion is it's the best of both worlds!

Provided by Lorraine of AZ

Categories Vegetable

Time 57m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter
1 tablespoon canola oil
1/4 cup carrot, cut in 1/4-inch dice
1 cup green cabbage, diced in 1-inch dice
1 tablespoon shallot, minced
1 teaspoon garlic, minced
2 cups corned beef, cooked, shredded (about 3/4 lb.)
1 teaspoon black pepper, freshly cracked
1 lb linguine
1/4 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon prepared horseradish
2 cups irish white cheddar cheese, grated or 2 cups extra sharp white cheddar cheese
3/4 cup fresh frozen peas, may be used do not use canned
1/4 cup parmesan cheese, grated

Steps:

In a large skillet over medium-high heat, melt the butter in the oil. Add the carrots and cabbage and cook, stirring occasionally, until just tender and the cabbage starts to brown, about 20 minutes.
Stir in the shallots and garlic and cook for 3-4 minutes. Add the corned beef and pepper and cook until the beef starts to crisp, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine al dente, according to the package directions. Drain.
Stir into the corned beef mixture, the white wine, and scrape up any browned bits. Add the cream, half-and-half, both mustards, and horseradish. Simmer until the sauce had thickened a bit, about 5 minutes.
Stir in the cheddar and adjust the seasonings as needed. Stir in the peas and linguine, then transfer to a serving dish.
Garnish with the Parmesan and serve immediately with the linguine.