Best Linguine With Bacon Baby Spinach And Sage Recipes

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SPINACH SPAETZLE WITH BACON AND SAGE



Spinach Spaetzle With Bacon and Sage image

Spaetzle, the delicious little German dumplings (sometimes called batter noodles), are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool that forces squiggles of the batter into a pot of boiling water. Others push the batter through the holes of a colander, but for this you need to make a slightly wetter batter. These are green spaetzle, made with spinach purée, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

Provided by David Tanis

Categories     dinner, pastas, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

5 ounces baby spinach leaves or equivalent quantity of larger leaves
4 eggs
4 egg yolks
Salt
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
3 1/4 cups all-purpose flour
4 ounces bacon or pancetta, cut crosswise into thin lardons
4 tablespoons butter
12 fresh sage leaves
Grated Parmesan

Steps:

  • Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool. Drain spinach and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée. (Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
  • Put spinach in a mixing bowl or the bowl of a stand mixer. Add 1/2 teaspoon salt, the nutmeg and the pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes, until lump free. If the mixture seems too stiff, beat in a few more tablespoons cold water. (If using a spaetzle tool, thin the batter to a more runny consistency.) Leave batter to rest at room temperature, covered, for 15 minutes.
  • Prepare an ice-water bath. Bring a large wide pot of well-salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.) Let the spaetzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spaetzle and blot dry. (The recipe may be prepared up to this point several hours before serving.)
  • Just before serving, set a large wide skillet over medium-high heat. Add bacon and let it render without browning much, about 2 minutes. Pour off fat and leave bacon in pan. Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds. Add cooked spaetzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

LINGUINE WITH BACON, BABY SPINACH AND SAGE



Linguine with Bacon, Baby Spinach and Sage image

Found this recipe on the package of Ronzoni Healthy Harvest Linguine. Bacon--yum!

Provided by Sharon Colyer

Categories     Vegetables

Time 40m

Number Of Ingredients 9

1 box ronzoni healthy harvest linguine
1/4 lb bacon, diced
1 medium onion, diced
1 1/3 c chicken stock
3 Tbsp chopped fresh sage leaves, or to taste
1/2 lb baby spinach leaves
salt, to taste
freshly ground black pepper, to taste
grated parmesan cheese, to taste

Steps:

  • 1. Cook pasta per package directions. Set aside.
  • 2. While pasta is cooking, in a large skillet, over medium heat, cook bacon 4-5 minutes, or until desired crispness.
  • 3. Add onion, and sauté 5-6 minutes, or until onion is tender. Stir in chicken stock and sage; simmer 1-2 minutes. Add spinach, and cook, until spinach just wilts. Salt and pepper, to taste.
  • 4. Drain linguine, and toss with sauce, and serve, sprinkled with Parmesan cheese.

LINGUINE WITH BACON AND ONIONS (LIDIA BASTIANICH)



Linguine With Bacon and Onions (Lidia Bastianich) image

If you cannot find slab bacon, use the thickest sliced supermarket bacon you can find. Just be sure not to overcook it. If you prefer, you can pour off all the bacon fat after browning the bacon and replace it with an equal amount of olive oil, but remember, the bacon fat has a much more pronounced flavor. If you don't have the stock called for in the recipe, just use water from the pasta pot. .

Provided by Brookelynne26

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

salt
6 ounces thick slab bacon, in one piece
2 tablespoons extra virgin olive oil
2 large yellow onions, sliced 1/2-inch (about 3 cups)
1 1/2 cups hot chicken stock (or as needed)
1 lb linguine
3 egg yolks
1 cup freshly grated parmigiano-reggiano cheese
fresh coarse ground black pepper

Steps:

  • Bring 6 quarts of salted water to the boil in an 8-quart pot over high heat.
  • Remove the rind, if necessary from the bacon. Cut the bacon into 1/4 inch slices, then cut the slices crosswise into 1/4 inch strips. Heat the olive oil in a large, heavy skillet over medium heat. Add the bacon and cook, stirring, until the bacon is lightly browned, but still soft in the center, about 6 minutes.
  • The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted, but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.
  • Meanwhile, stir the linguini into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Ladle off about a cup of the pasta cooking water. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in the skillet. If not, drain the pasta, return it to the pot and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. If necessary, add as much chicken stock or pasta cooking water as needed to make enough sauce to generously coat the pasta. Remove the pan from the heat and add the egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add the grated cheese, then the black pepper, tossing well and serve immediately in warmed bowls.

Nutrition Facts : Calories 563.3, Fat 24.6, SaturatedFat 8.3, Cholesterol 123.4, Sodium 667.2, Carbohydrate 63, Fiber 3.1, Sugar 3.7, Protein 21.2

PASTA WITH BACON AND SPINACH



Pasta with Bacon and Spinach image

Make and share this Pasta with Bacon and Spinach recipe from Food.com.

Provided by Kim127

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package bow tie pasta
1 lb thick cut bacon
2 tablespoons olive oil
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup dry white wine
1/3 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Drain, reserving 1/2 cup cooking water.
  • In a large skillet over medium heat, cook bacon until crisp.
  • Remove and drain on paper towels.
  • Drain drippings but do not clean pan.
  • In same pan over medium heat, heat olive oil 1 minute.
  • Increase heat to medium-high and add spinach, wine and reserved cooking water.
  • Cook and stir until heated through.
  • Toss pasta and cheese with sauce.
  • Season with pepper to taste.
  • Crumble bacon over pasta.

SAGE, BACON & PARSNIP LINGUINE



Sage, bacon & parsnip linguine image

Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights

Provided by Rosie Birkett

Categories     Dinner

Time 45m

Number Of Ingredients 13

2 tbsp olive oil, plus an extra drizzle (optional)
1 tbsp butter
small bunch of sage, leaves picked
2 tbsp capers, drained and rinsed
50g smoked bacon or pancetta, cut into thin strips
300g parsnips, peeled and cut into 6cm-long pieces, about 2mm thick
180g linguine
30ml dry sherry
squeeze of lemon juice
grating of nutmeg
2 tbsp grated parmesan, plus extra to serve
1 tbsp crème fraîche
½ orange, zested (optional)

Steps:

  • Heat the oil and butter in a frying pan over a medium heat, until the butter has melted and is sizzling, then fry the sage for a minute or so until darkened and slightly translucent. Transfer to a sheet of kitchen paper using a slotted spoon. Set aside.
  • Fry the capers in the pan for 1-2 mins until puffed and crisp - be careful as they may spit. Transfer to the kitchen paper with the sage using a slotted spoon.
  • Add the bacon or pancetta to the pan with a drizzle of oil, if the pan is dry. Fry until the fat has been rendered out and the bacon is just starting to colour. Add the parsnips and fry for about 5 mins until softened and turning golden at the edges.
  • Cook the linguine in a pan of boiling water following pack instructions, or for about 8-9 mins, until just cooked.
  • Meanwhile, pour the sherry over the parsnips and bacon, and simmer until the alcohol has almost entirely evaporated. Season with salt and a squeeze of lemon juice - only a few drops, so as not to overpower the dish. Season with a good grating of nutmeg, then stir in the parmesan. Add a ladleful of the pasta water to the pan and stir until you have a creamy sauce. Drain the pasta and set aside.
  • Stir the crème fraîche into the sauce and simmer until slightly reduced. Add the fried capers, sage and the linguine, then toss to combine. Heat everything together for 1-2 mins, then remove from the heat, season well with black pepper, and divide between plates. Top with extra parmesan and a grating of orange zest, if you like.

Nutrition Facts : Calories 742 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

PENNE PASTA WITH SPINACH AND BACON



Penne Pasta with Spinach and Bacon image

This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will complement anything.

Provided by Jean Tagliere

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
  • Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  • Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 73.8 g, Cholesterol 15.1 mg, Fat 14.8 g, Fiber 6.6 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 547.1 mg, Sugar 4.1 g

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