Best Creamy Spinach Pine Nuts And Raisins With Pasta Recipes

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SPINACH WITH RAISINS AND PINE NUTS



Spinach with Raisins and Pine Nuts image

Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.

Provided by Rachel Roddy

Categories     Sides

Time 30m

Number Of Ingredients 7

1/4 cup raisins or golden raisins
1 pound regular or baby spinach
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons (3/4 oz) unsalted butter
1/4 cup pine nuts
Salt

Steps:

  • Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
  • Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
  • Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
  • Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
  • Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
  • In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
  • Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g

SPINACH AND PINE NUTS WITH PENNE



Spinach and Pine Nuts with Penne image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 8

8 ounce penne pasta
2 tablespoons butter
2 tablespoons olive oil
1/4 cup pine nuts
1 garlic clove, minced
1 pound spinach (washed and trimmed)
Salt and pepper to taste
1/4 cup currants soaked in port wine

Steps:

  • Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)



Spinach With Raisins and Pine Nuts (Espinacs a La Catalana) image

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 tablespoons raisins (golden or dark)
2 bunches fresh spinach, tough stems removed
4 tablespoons fragrant extra virgin olive oil
8 whole small peeled garlic cloves, lightly mashed
5 tablespoons pine nuts
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

  • Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
  • Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
  • Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
  • Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
  • Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1

SPINACH WITH PINE NUTS AND RAISINS



Spinach with Pine Nuts and Raisins image

Provided by Joyce Goldstein

Categories     Side     Sauté     Vegetarian     Rosh Hashanah/Yom Kippur     Raisin     Pine Nut     Spinach     Kosher     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Steps:

  • Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

ONE-POT PENNE WITH SPINACH, RICOTTA, AND PINE NUTS



One-Pot Penne with Spinach, Ricotta, and Pine Nuts image

In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 7

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound spinach or plain penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.
  • Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Nutrition Facts : Calories 489 g, Fat 14 g, Fiber 15 g, Protein 21 g

SPINACH AND PINE NUT PASTA



Spinach and Pine Nut Pasta image

This is very good. Similar to a lot of other dishes we've tried, but this one has more flavor. The cheese is the best part, so use lots!

Provided by dicentra

Categories     Greek

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces spiral shaped pasta
1/2 cup olive oil
2 garlic cloves, crushed
1 onion, halved and sliced
3 large mushrooms, sliced
8 ounces spinach
2 tablespoons pine nuts, toasted
6 tablespoons dry white wine
salt and pepper
parmesan cheese, shavings (to garnish)

Steps:

  • Cook the pasta in a saucepan of boiling salted water. Drain well.
  • Meanwhile, heat the oil in a large saucepan and sauté the garlic and onion for 1 minute.
  • Add the sliced mushrooms and cook for 2 more minutes.
  • Add the spinach and cook for 4-5 minutes, or until the spinach has wilted.
  • Stir in the pine nuts and wine, season with salt and pepper. Cook for 1 more minute.
  • Transfer the pasta to a serving bowl and toss with the sauce. Garnish with shavings of Parmesan cheese and serve.

Nutrition Facts : Calories 527.1, Fat 31.1, SaturatedFat 4.2, Sodium 51.4, Carbohydrate 49.6, Fiber 3.8, Sugar 3.1, Protein 10.5

SPINACH WITH PINE NUTS AND RAISINS



Spinach With Pine Nuts And Raisins image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 8

4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
2 large Granny Smith apples
2 pounds fresh loose spinach or 2 10-ounce packages fresh spinach
6 tablespoons raisins
4 tablespoons pine nuts
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Chop whole onion.
  • Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
  • Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
  • Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
  • Stir in pine nuts. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 12 grams, Carbohydrate 75 grams, Fat 16 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 41 grams

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