SPINACH FETTUCCINE
Make and share this Spinach Fettuccine recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Tear or coarsely chop spinach.
- In pan, cook garlic and onion in 1/2 of butter until golden.
- Add spinach, cover and cook until wilted.
- Meanwhile, cook fettucine.
- Drain and mix with remaining butter.
- Toss with cream, cheese and spinach.
- Season with lots of pepper and some salt.
Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1
SPICY SPAGHETTI WITH CARAMELIZED ONIONS AND HERBS
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan, while red chile and garlic make the dish's flavors pungent and deep. A squeeze of fresh lemon right at the end brightens everything, adding a mild tang. Feel free to play around with the basic formula, swapping capers or even a small tin of sardines or tuna for olives, vinegar for the lemon, arugula or spinach for the parsley, and other cheeses (feta or pecorino) for the Parmesan.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Put a large pot of heavily salted water on and let it come to a boil.
- Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
- When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
- Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
- Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
- Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 15 grams, Carbohydrate 73 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 479 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED ONIONS WITH THYME
Steps:
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
ROXANNE'S RIGATONI WITH MUSHROOMS, SPINACH, PANCETTA, CARAMELIZED ONIONS AND CREAM
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of water to boil over high heat, add a generous amount of salt to taste and the rigatoni and cook, stirring occasionally, for 12 minutes, or until the pasta is almost al dente. Strain the pasta in a colander, rinse it under cold running water, and toss with 1 tablespoon of oil.
- With a slotted spoon remove the soaked mushrooms from the liquid and strain the liquid through a fine sieve lined with dampened cheesecloth or a coffee filter into a bowl. Reserve. If the Porcini mushrooms are still dirty, rinse them and pat dry. Trim the stems and coarsely chop the mushrooms.
- In a 2 1/2 quart ovenproof casserole set over moderately low heat, melt the butter and add the onions, and salt and pepper to taste and cook, stirring occasionally, for 20 minutes, or until the onions are golden brown and tender. Transfer the onions to a plate.
- Add the pancetta to the casserole, increase the heat to moderate and cook, stirring occasionally, for 15 minutes, or until the pancetta begins to brown. With a slotted spoon, transfer the pancetta to the plate with the onions. Add the Portobello mushrooms to the casserole, season with salt and pepper and cook the mushrooms, stirring occasionally, for 10 minutes, or until tender. Add the garlic and cook, stirring for 1 minute. Add the chopped Porcini mushrooms, strained mushroom juice, onions, pancetta, 1/2 cup of the Parmesan, and the heavy cream to the casserole and simmer, stirring occasionally, for 10 minutes, or until mushroom flavor is pronounced in the cream. Add the pasta, spinach, thyme, salt, and pepper and gently toss the mixture with the remaining Parmesan. Transfer the casserole to the oven and bake for 20 minutes, or until cream is bubbling.
CARAMELIZED ONION AND SPINACH DIP RECIPE BY TASTY
Here's what you need: olive oil, fresh rosemary, medium yellow onions, garlic, frozen spinach, cream cheese, sour cream, mayonnaise, lemon zest, kosher salt, freshly ground black pepper, lemon juice, pita chip
Provided by Jordan Kenna
Categories Appetizers
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in the 2.5-quart saucepan over medium-high heat. Add the rosemary sprigs and fry until fragrant and the leaves are crisp, 1 minute. Using tongs, remove the rosemary and transfer to paper towels to drain. If any leaves are left behind in the oil, remove with a slotted spoon and transfer to the paper towels as well.
- Return the pan with the oil to medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, 20-25 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the spinach and cook for 2 minutes to evaporate any excess moisture. Add the cream cheese and cook, stirring, until completely melted and incorporated into the onions and spinach.
- Remove the pan from the heat and stir in the sour cream, mayonnaise, lemon zest, salt, pepper, and lemon juice. Let cool to room temperature or cover with plastic wrap and refrigerate for up to 2 days.
- Remove the rosemary leaves from the stems over a cutting board. Crush with your fingers or finely chop with a knife.
- Transfer the dip to a serving dish and smooth the top. Sprinkle with the fried rosemary and serve with pita chips, toasted bread, or crudités.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
SPINACH FETTUCCINI WITH PEARL ONIONS
Caramelized onions and fettuccinin with flavors of lemon and thyme, this dish is very healthy and simple to make.
Provided by 2Bleu
Categories Vegan
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown, adding stock as needed to prevent the onions from burning.
- Stir in the lemon peel and fresh thyme. Toss in with the pasta.
- TIP TO PEELING PEARL ONIONS: Add make an x in the bottom of each pearl onion, place in a bowl add 1/3 of a cup of water and cover. Microwave for 12 minutes. After they have cooled, you can peel them easily.
Nutrition Facts : Calories 368.3, Fat 6.7, SaturatedFat 1.6, Cholesterol 85.4, Sodium 39.3, Carbohydrate 63.9, Fiber 0.4, Sugar 0.1, Protein 12.9
More about "spinach fettuccine with caramelized onions and lemon thyme recipes"
CREAMY MUSHROOM AND SPINACH PASTA WITH CARAMELIZED …
From juliasalbum.com
4.9/5 (37)Total Time 50 minsCategory Main CourseCalories 588 per serving
- Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
- Heat 1 tablespoon olive oil in the same skillet, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms). Add just a pinch of salt.
CREAMY FETTUCCINE WITH CARAMELIZED ONIONS AND …
From fashionablefoods.com
Servings 4Total Time 40 minsEstimated Reading Time 3 mins
- Melt the butter with the olive oil in a skillet over medium heat. Once it’s melted, add the onions and stir. Season the mixture with ½ teaspoon salt and turn the heat down to medium low. Allow the onions to cook low and slow until nicely caramelized, about 20-25 minutes. Make sure to stir pretty frequently so they don’t burn. It helps to have a lid handy to cover the pan for a few seconds if the onions are looking dry.
- While the onions cook, bring a large pot of water to a boil and season generously with salt. Stir in the fettuccine and cook to al dente. Drain, being sure to reserve about a cup of the pasta water.
- Once the onions are a deep golden brown, season well with black pepper and add in the minced garlic. Turn the heat off and allow the pan to cool before adding in the cream.
- Stir in the cream to the onions and allow it to heat through for a minute or so over low heat. Add in the spinach, pasta, parm, and ½ cup of the pasta water. Toss over low heat until the sauce coats the pasta and the spinach is just wilted. Add more pasta water if needed to loosen the sauce.
CARAMELIZED ONION AND SPINACH CROSTINI RECIPE — THE …
From themom100.com
SAUTéED SPINACH AND CARAMELIZED ONIONS RECIPE
From paleoleap.com
VEGAN FRENCH ONION SKILLET LASAGNA - VEGAN RICHA
From veganricha.com
10 BEST SPINACH FETTUCCINE PASTA RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
SPINACH FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM RAVIOLI WITH SPINACH RECIPE - PASTA.COM
From pasta.com
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED …
From foodnetwork.cel29.sni.foodnetwork.com
CREAMY YOGURT SAUCE PASTA WITH SPINACH AND ONIONS | KITCHN
From thekitchn.com
EASY PASTA WITH CARAMELIZED ONIONS AND SPINACH - RECIPELION
From recipelion.com
CARAMELIZED ONION SPINACH CHICKEN PASTA BAKE - AMBITIOUS KITCHEN
From ambitiouskitchen.com
FETTUCCINE AND SPINACH - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
SPINACH FETTUCCINE WITH CARAMELIZED ONIONS AND LEMON THYME
From recipenet.org
ASPARAGUS, SPINACH AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
SPINACH FETTUCCINE WITH CARAMELIZED ONIONS AND LEMON …
From tfrecipes.com
CARAMELIZED ONION, SPINACH AND GRUYERE CHEESE STRATA WITH …
From cookingchanneltv.cel29.sni.foodnetwork.com
SPINACH FETTUCINE WITH CARAMELIZED ONIONS AND LEMON THYME
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love