Whole Wheat Pasta With Spinach Beans And Tomatoes Recipes

ONE-POT PASTA WITH SPINACH AND TOMATOES

Steps:

• Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
• Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
• Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil. Add noodles; stir to submerge in liquid.
• Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
• Uncover; stir in salt. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes. Sprinkle with cheese and serve.

SPINACH AND BLACK BEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
• Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).

WHOLE WHEAT PASTA WITH SPINACH, BEANS, AND TOMATOES

Steps:

• Heat oil and sliced garlic in a 12-inch saute pan over medium high heat.
• Cook stirring and turning frequently until light golden brown, about 3 minutes.
• Using a slotted spoon, transfer the garlic to a plate lined with paper towls.
• Sprinkle lightly with salt.
• Add onion to pan, cook until starting to brown, about 5 minutes.
• Add minced garlic and red pepper flakes and cook stirring constantly until garlic is fragrant, about 30 seconds.
• Add half of the spinach to the pan, using tongs toss occasionally until starting to wilt, about 2 minutes.
• Add remainin spinach, broth, tomatoes, and 3/4 tsp salt.
• Cover the pan, increase heat to high, and bring to strong simmer, then reduce heat to medium and cook, covered, tossing occasionally until spinach is completely wilted.
• Stir in the beans and the olives.
• Meanwhile, bring 4 quarts of water to boil
• Add spaghetti and 1 tbs salt, cook until pasta is just shy of al dente.
• Drain pasta and return to the pot, add greens misture to pasta, set over medium high heat and toss to combine.
• Cook until pasta absorbs most of the liquid, about 2 minutes.
• Stir in 1 cup parmesan, adjust seasoning with salt and pepper.
• Serve immediately with extra olive oil and parmesan.