SPINACH PARMESAN GARLIC BUTTER SPAGHETTI RECIPE
Easy One Pot Spinach Parmesan Garlic Butter Spaghetti Recipe is bursting with flavor in under 15 minutes in just one pan! Tons of rich buttery flavor with fresh tomatoes, spinach, garlic and tons of parmesan cheese for a hearty dinner the whole family will love!
Provided by Courtney ODell
Time 17m
Number Of Ingredients 10
Steps:
- In a large pan, add 1/2 butter and olive oil and heat on medium high until shimmery and lightly foamy.
- Add garlic and tomatoes and cook on medium until fragrant and soft - about 4 minutes, stirring occasionally to prevent from burning. Be careful as tomatoes may pop (which shoots hot tomato juice out - keep your arms out of the way.)
- Add spinach and stir, cook to wilted (about another 1-2 minutes).
- Add water and spaghetti to pan and turn heat all the way up.
- When most of the water or stock has cooked off and the spaghetti is cooked to almost al dente, add remaining butter and parmesan to pan, tossing noodles and tomatoes in the butter.
- Top with additional fresh grated parmesan and serve immediately.
Nutrition Facts : Calories 386 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fiber 3 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, Sodium 587 milligrams sodium, Sugar 2 grams sugar
SPAGHETTI WITH SPINACH & GARLIC
A quick and satisfying after-work meal which is superhealthy too
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
- Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.
Nutrition Facts : Calories 549 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 0.86 milligram of sodium
GARLIC SPAGHETTI WITH SPINACH
Make and share this Garlic Spaghetti With Spinach recipe from Food.com.
Provided by Redsie
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the spaghettis al dente.
- Meanwhile, heat the oil in a small pot.
- Add the garlic, hot pepper, oregano and pepper.
- Drain the pasta, put it in a serving platter and add in the garlic mix, the spinach, the parmesan and the salt and pepper.
Nutrition Facts : Calories 660.1, Fat 16.5, SaturatedFat 4.3, Cholesterol 12.6, Sodium 279.5, Carbohydrate 104.5, Fiber 6.4, Sugar 4.1, Protein 25.3
CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH
Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
- Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
- Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
- Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
- Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
- Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g
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- Meanwhile, combine the oil and garlic in a large skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach. Season with salt and pepper and then cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes.
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