PASTA WITH TOMATOES AND SPINACH.
This lovely pasta with tomatoes and spinach is ready in less than 20 minutes and it's packed with fresh spinach and cherry tomatoes. It's delicious, juicy, garlicky and makes a great meatless meal.
Provided by Katia
Categories pasta
Time 18m
Number Of Ingredients 12
Steps:
- Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
- While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
- Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
- Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
- At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
- Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
- Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.
Nutrition Facts : Calories 291 kcal, Carbohydrate 46 g, Protein 12 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 446 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Cook linguine according to package instructions. Drain.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat.
- Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
- Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
- Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
- Note: if the sauce gets too thick, add more half-and-half.
- Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
- Add cooked and drained linguine to the sauce. Stir well.
- Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.
Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Protein 20 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 630 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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!
TORTELLINI WITH TOMATO SPINACH CREAM SAUCE
I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.
Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
SPINACH LINGUINE WITH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring to the boil 2 quarts water, or enough to cover the pasta generously when it is added. Add salt.
- Remove and discard the cores from the tomatoes. Peel tomatoes. Cut tomatoes into 1/2-inch cubes. There should be about 2 1/2 cups.
- Heat the oil in a saucepan and add garlic and pepper flakes. Cook briefly without browning and add the tomatoes. Stir and cook about 1 minute.
- Meanwhile, add linguine to the boiling water. If fresh linguine is used, cook 1 to 1 1/2 minutes. If dried pasta is used, cook 8 to 10 minutes or to the desired degree of doneness.
- Drain pasta and return it to the hot kettle. Stir in butter and toss. Pour sauce over all and sprinkle with basil. Serve.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 5 grams, TransFat 0 grams
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
SPINACH AND TOMATO SAUCE
My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .
Provided by Jennifer D.
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
- Bring to a boil and press down spinach, as it wilts, into boiling water.
- Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
- Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
- Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
- Bring to just a boil than lower heat to medium low and cook for 20 minutes.
- While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
- Chop already cooked spinach.
- During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
- Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
- Place pasta on serving plates and spoon sauce over pasta.
- Sprinkle with Romano cheese and serve.
Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6
SPAGHETTI WITH TOMATO SAUCE AND SPINACH
Make and share this Spaghetti With Tomato Sauce and Spinach recipe from Food.com.
Provided by debbieleafblad
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 608.2, Fat 14.3, SaturatedFat 2.9, Cholesterol 5.5, Sodium 572.1, Carbohydrate 100.8, Fiber 7.8, Sugar 9.7, Protein 20.6
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