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
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!
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
SAUTEED SPINACH AND TOMATOES
Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
- Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.
Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g
ROASTED PLUM TOMATOES
These roasted plum tomatoes are delicious alone or in salads.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.
Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 1 g
FRESH PLUM TOMATO SAUCE
This is the closest recipe I've found to the deliciously simple tomato sauces I've tried in Italy. Since in the States our tomatoes aren't sweetened by rich, volcanic soil, a little bit of sugar helps make the sauce more vibrant.
Provided by rachas6
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add garlic and brown for 3 to 4 minutes. Add tomatoes, salt, and sugar; cook for 15 minutes.
- Place a large bowl on a work surface. Insert a colander inside the bowl. Place cooked tomatoes in the colander to drain, saving excess liquid. Transfer tomatoes to the bowl of a food processor and pulse until blended to the desired consistency. Return tomatoes to the saucepan. Add basil and cook for 20 to 30 minutes more, adding some of the reserved tomato liquid if the sauce is too thick.
Nutrition Facts : Calories 117 calories, Carbohydrate 17 g, Fat 5.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 1569.6 mg, Sugar 11.2 g
FRESH TOMATO AND SPINACH PASTA
I got this recipe from my mom, and it's one of my favorites. It's easy, not too time-consuming, and it tastes great. It's a little bit spicy, though, so if you don't like spicy food, you might not enjoy this.
Provided by HeartbreakLullaby83
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
- Add tomatoes, salt, black pepper, and, if desired, red pepper.
- Cook and stir over medium-high heat for about two minutes or until the tomatoes are warm and release some of their juices.
- Stir in spinach, heat just until greens are wilterd.
- To serve, top pasta with tomato mixture; sprinkle with parmesean cheese.
PASTA WITH CHILLI TOMATOES & SPINACH
A low-fat supper of tasty tomato sauce and penne - wilt down a whole bag of spinach for extra nutrients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
- Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
- Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.
Nutrition Facts : Calories 524 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 24 grams protein, Sodium 0.7 milligram of sodium
FRESH TOMATO PASTA
This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.
Provided by Langu
Categories Main Dish Recipes Pasta
Time 22m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
- Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
- Pour the tomato mixture over the pasta and toss to mix.
Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g
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