Parmesan Spinach And Noodles Recipes

SPINACH PARMESAN GARLIC BUTTER SPAGHETTI RECIPE

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.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

PARMESAN SPINACH AND NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, place onion in a 2-qt. microwave-safe bowl. Cover and microwave on high for , 2 to 2-1/2 minutes or until tender. Add spinach; cover and cook on high for 2 minutes or until tender. Add spinach; cover and cook on high for 3-1/2 minutes or until spinach is thawed; stir. , Add the soup, cream cheese, Parmesan cheese, milk and seasonings; mix well. Cover and microwave at 50% power for 6 minutes or until heated through, stirring once. Drain noodles; add to spinach mixture and stir to coat.

SAUTEED SPINACH WITH PARMESAN CHEESE

Steps:

• Thoroughly wash and dry spinach and remove stems.
• Using half the ingredients and working in batches, heat olive oil in a large skillet over moderate heat. Saute garlic about one minute. Add spinach leaves, increase heat to high, and stir until evenly wilted, about 2 minutes. Add salt, pepper, and tomatoes. Cook an additional minute. Stir in grated Parmesan, remove from heat, taste, and adjust seasonings. Serve immediately. If spinach releases too much water, you can drain mixture in a colander before serving. Taste and adjust seasonings again after draining.

5-INGREDIENT SPINACH PARMESAN ZUCCHINI NOODLES

Steps:

• Spiralize the zucchini and set aside.
• Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook and stir for 1-2 minutes (don't let garlic burn). Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-4 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste.
• Remove from heat and serve.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.