Pasta With Baked Garlic Camembert And Spinach Recipes

CHEESY SPINACH BAKED PENNE

Steps:

• Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
• Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
• While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
• Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
• Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

ZA'ATAR GARLIC SPINACH PASTA

Steps:

• Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.
• When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za'atar.
• When the pasta is ready, drain, keeping a little bit more of the cooking water still.
• Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za'atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za'atar on the side (I know I always add more of both to my bowl).

PASTA WITH BAKED GARLIC, CAMEMBERT, AND SPINACH

Steps:

• Make a grid of cuts on the top surface of the cheese going into the interior.
• Clean the garlic cloves of the outer skin.
• Place the garlic and the cheese (still in its box) on a frying pan, and bake for app. 30 minutes at medium to high heat (app. 180°C).
• While the cheese and the garlic bakes, cook the pasta, drain, and sprinkle with olive oil.
• Sweat the spinach in a pan.
• Crush the baked garlic cloves and mix them into the spinach.
• Pour the melted cheese over the pasta (use the boxes to manipulate), then crush the skins and mix into the pasta as well.
• Add the spinach and the garlic, mix well.
• When serving, sprinkle with fresh ground pepper and add pine seeds.

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
• Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
• Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

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.