SPINACH PASTA SALAD
Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.
Provided by Mary Younkin
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
- Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!
Nutrition Facts : Calories 210 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 306 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
PENNE PASTA SALAD WITH SPINACH AND TOMATOES
With a triple hit of seasonings from McCormick®, this penne pasta salad with spinach, tomatoes and mozzarella is a summer potluck showstopper.
Provided by McCormick
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package. Drain well.
- Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss gently to mix.
- Serve warm or at room temperature.
Nutrition Facts : Calories 218 Calories
SPINACH PENNE TOSS
Spinach provides a delicious base for all the wonderful flavor combinations found in Kierste Wade's hearty salad. The Midland, Michigan reader writes, This salad is perfect for so many different occasions, including when company comes."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender. , Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and tomatoes. , In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat.
Nutrition Facts : Calories 179 calories, Fat 10g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 382mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
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.
PENNE PASTA SALAD WITH SPINACH & TOMATOES
A tasty pasta salad brought to life with a delicious combination of olive oil, white wine vinegar, rosemary, thyme, garlic, oregano and basil, tossed with fresh spinach, tomatoes, mozzarella cheese and a sprinkling of Parmesan.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the oil, vinegar, rosemary, thyme, garlic granules, oregano, basil and salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
- Add the tomatoes and cheeses and mix well.
- Serve warm or at room temperature.
PENNE, SPINACH, ASPARAGUS AND CASHEW SALAD
Categories Salad Leafy Green Nut Pasta Side Quick & Easy Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Makes 12 Servings
Number Of Ingredients 8
Steps:
- Cook asparagus in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, transfer asparagus to small bowl. Cool. Add pasta to same pot and cook until just tender but still firm to bite. Drain well. Transfer pasta to very large bowl. Toss with 1 tablespoon oil. Cool.
- Blend cup oil, green onions, vinegar and soy sauce in blender until smooth, about 2 minutes. (Asparagus, pasta and dressing can be prepared 1 day ahead. Cover separately; chill.) Pour dressing over pasta. Add asparagus, spinach and cashews; toss to coat. Season with salt and pepper.
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SPINACH PENNE PASTA SALAD RECIPE | OLD SALT FARM
From oldsaltfarm.com
Cuisine American, SaladCategory Dinner, Lunch, SaladServings 10
- Place rinsed and drained spinach in a large bowl. Sauté onion and red pepper in a little olive oil in a skillet while the pasta is cooking. Drain the pasta well, then add both the pasta and vegetables on top of the spinach while they're hot. Add bacon, feta cheese, sun-dried tomatoes, shredded chicken, and toss well.
- Combine the olive oil, vinegar, salt and pepper, and mix well. Pour over salad and toss to combine. Serve warm or cold.
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