FASTEST PASTA WITH SPINACH SAUCE
The very best pasta is often the simplest. Jack Bishop, the author of "The Complete Vegetarian Cookbook," has refined his technique for pasta and vegetable sauce to breathtaking efficiency: He cooks the greens with the pasta and adds the seasonings at the last minute. While the pasta is cooking, Mr. Bishop prepares the seasonings. Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, pastas, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
- Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 16 grams, Carbohydrate 90 grams, Fat 20 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 4 grams
ZA'ATAR GARLIC SPINACH PASTA
Quick and easy, this weeknight Spinach Pasta is tossed in a garlicy olive oil sauce and flavored with lemon, za'atar, red pepper flakes, and a generous sprinkle of parmesan.
Provided by Suzy Karadsheh
Categories Main Course
Time 30m
Number Of Ingredients 10
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).
Nutrition Facts : Calories 397.7 kcal, Carbohydrate 41.8 g, Protein 8.9 g, Fat 23 g, SaturatedFat 3.3 g, Sodium 72.4 mg, Fiber 5 g, Sugar 2.2 g, ServingSize 1 serving
SPINACH PESTO PASTA WITH OLIVES
A family favourite pasta dish, jazzed up with olives and feta
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
- Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.
Nutrition Facts : Calories 602 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium
SPINACH AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and trim tough stems from spinach.
- Mince garlic; pit olives.
- Heat small nonstick pot and spray lightly with pan spray; saute garlic for 30 seconds.
- Add spinach, olives and pepper flakes; cover and steam spinach for a few minutes, until wilted.
- Season with salt, and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 571 milligrams, Sugar 1 gram
LINGUINE WITH SPINACH
This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
- Makes 4 to 6 servings.
PASTA WITH SPINACH, FETA AND OLIVES
Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.
Provided by Kathy228
Categories European
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk olive oil, vinegar and garlic.
- Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
- Season with pepper to taste.
- Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6
SPINACH TOMATO LINGUINE
Chock-full of garden freshness, this colorful toss makes an excellent side dish or meatless entree. "Sometime I substitute penne pasta and add cooked chicken for a heartier main meal," says Rosemary Averkamp of Genoa, Wisconsin. "Using garlic-flavored feta cheese is a great touch."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.
Nutrition Facts : Calories 357 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 646mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
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