Florentine Pasta Toss Recipes

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

SCALLOPS FLORENTINE PASTA

Steps:

• 1. Cook pasta according to directions to al dente
• 2. Saute scallops in olive oil till cooked through and set aside.
• 3. Saute garlic in olive oil constantly stirring it around so it doesn't burn. Once caramelized, add white wine, chicken broth and fresh basil. Let it cook down to half volume
• 4. While the wine mixture is cooking down, slice the tomatoes in half. Once the wine mix is cooked down in half, add tomatoes, spinach and cooked pasta to the pan and toss to wilt the spinach and warm the tomatoes. Add grated parmesan to taste.
• 5. Serve and top with more grated parmesan.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

PASTA FLORENTINE

Steps:

• Cook pasta according to package directions until tender but still firm. Drain well and set aside.
• Combine well-drained spinach, cottage cheese, basil and pepper, mixing well. Stuff each shell with a rounded 15 ml measure tablespoonful) or filling.
• Spread about 125 ml (1/2 cup) of the tomato sauce on bottom of 2 L (8-cup) shallow baking dish. Arrange single layer of stuffed shells on sauce, seam side up. Cover with remaining sauce. Sprinkle with mozzarella
• Combine crushed cereal, margarine and Parmesan cheese. Sprinkle evenly over surface. Bake at 180°C (350°F) 20-25 minutes or until hot and bubbly.

PASTA FLORENTINE SALAD

Steps:

• Combine dressing ingredients in a small bowl and stir to mix.
• Toss together with pasta, chicken and spinach.
• Allow to rest for at least two hours before service.

15 MINUTE FLORENTINE PASTA SALAD

Steps:

• Cook linguine according to package directions. Drain and cool under cold running water. Drain thoroughly.
• In a large mixing bowl, combine pesto sauce and lemon juice.
• Add linguine; toss well.
• Add spinach, tomato, and onion; toss until coated well.
• Spoon onto individual plates or a large platter. Sprinkle w/ pine nuts and top w/ grated parmesan cheese.
• Serve immediately.

FLORENTINE PASTA TOSS

Steps:

• Cook pasta according to package directions. Drain in colander and return to stockpot.
• Add spinach. Cover and keep warm.
• Heat oil over medium heat until hot. Add pressed garlic, bell pepper and onion. Cook and stir 2-3 minutes or until vegetables are crisp-tender.
• Transfer vegetables to stockpot. Add alfredo sauce to pasta mixture and mix well. Grate parmesan cheese over pasta and mix well.
• Spoon onto platter and garnish with additional parmesan cheese and black pepper, if desired. Serve immediately.
• Notes:
• For a heartier main dish, 2 cups diced cooked chicken can be added to the pasta mixture.