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!
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
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
OVEN ROASTED TOMATO & SPINACH PASTA
This was an inspired recipe! I just put together some things I knew would taste delicious and they did! I LOVE this dish and will keep it in my arsenal of favourites. It's a good idea to make the tomatoes and spinach beforehand so you have all your ingredients at the ready.
Provided by Adam in Calgary
Categories One Dish Meal
Time 1h50m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
- To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
- Cook pasta in boiling water, drain but do not rinse.
- In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.
Nutrition Facts : Calories 945.7, Fat 60.1, SaturatedFat 34.5, Cholesterol 144.1, Sodium 721.6, Carbohydrate 87.7, Fiber 12.6, Sugar 1.5, Protein 18.8
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