Best Pasta Florentine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA



Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories     Salad     Pasta Salad     Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
  • Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
  • Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

SAUSAGE AND BOW-TIE PASTA FLORENTINE



Sausage and Bow-Tie Pasta Florentine image

Simple and delicious, this Italian-style spinach and pasta dish is a new favorite in my family.

Provided by PAMELINA77

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 7

1 pound hot Italian sausage links
1 (12 ounce) package bow-tie pasta (farfalle)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil
3 cloves garlic, chopped
1 (16 ounce) jar Alfredo sauce
½ teaspoon black pepper

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Place the sausage links onto a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn the sausage once as it cooks.
  • Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
  • Heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer over medium-high heat. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauce.

Nutrition Facts : Calories 625.3 calories, Carbohydrate 47.8 g, Cholesterol 71.2 mg, Fat 39.2 g, Fiber 3.4 g, Protein 23.4 g, SaturatedFat 13.9 g, Sodium 1252.2 mg, Sugar 4.6 g

TOMATO FLORENTINE SOUP WITH PASTA



Tomato Florentine Soup With Pasta image

I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.

Provided by Lisa1

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (28 ounce) can ground tomatoes, undrained (I used Muir Glen)
2 (28 ounce) cans water (use the empty tomato can)
1 tablespoon onion powder
1 teaspoon dried basil
1 medium carrot, peeled and diced (about 1/2 cup)
1 small onion, diced (about 1/2 cup)
3 beef bouillon cubes
1/2 teaspoon salt (optional)
3/4-1 cup shell pasta or 3/4-1 cup ditalini
1 (14 ounce) package frozen leaf spinach or 1 (10 ounce) package frozen chopped spinach
grated parmesan cheese (optional)

Steps:

  • Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
  • Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
  • Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
  • Stir in spinach. Heat through.
  • Serve with grated Parmesan cheese if desired.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)



Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta) image

I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out.

Provided by Nurse Amanda

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1 cup water
1 chicken bouillon cube
1 lb frozen spinach, thawed and drained
4 ounces cream cheese
4 ounces sour cream
1 cup monterey jack cheese
1 cup parmesan cheese, divided
1 pinch cayenne pepper
salt and pepper, to taste
16 ounces rigatoni pasta, cooked
1 cup breadcrumbs

Steps:

  • Saute onions and garlic in olive oil until just soft.
  • Sprinkle flour over mixture in pan and stir well.
  • Pour milk and water into the pan and mix until there are no more lumps.
  • Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
  • Stir well until the cheese is melted.
  • Add pasta to sauce and mix well.
  • Pour into a greased 9x13 baking dish.
  • Top with bread crumbs and the remaining parmesan cheese.
  • Bake at 350 for 30-45 minutes or until the crust is just golden brown.

Nutrition Facts : Calories 750, Fat 33.8, SaturatedFat 17.1, Cholesterol 136.3, Sodium 791.5, Carbohydrate 80.8, Fiber 6, Sugar 4.4, Protein 32.5

ARTICHOKE FLORENTINE PASTA



Artichoke Florentine Pasta image

Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) penne pasta
6 tablespoons butter, divided
4 garlic cloves, minced
12 ounces fresh baby spinach (about 16 cups)
1/4 cup all-purpose flour
3 cups 2% milk
3/4 cup grated Parmesan cheese
1 package (8 ounces) reduced-fat cream cheese
1/2 cup white wine or reduced-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
1/3 cup Italian-style panko bread crumbs

Steps:

  • Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.

PASTA SHELLS FLORENTINE



Pasta Shells Florentine image

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.

Provided by KDCG

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 9

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce

Steps:

  • In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  • Preheat oven to 375 degrees F (175 degrees C).
  • In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  • Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 73.4 g, Cholesterol 30.4 mg, Fat 12.2 g, Fiber 8.1 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1078.5 mg, Sugar 12.5 g

WEEKNIGHT CHICKEN FLORENTINE PASTA



Weeknight Chicken Florentine Pasta image

This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.

Provided by thedailygourmet

Categories     Chicken Pasta

Time 30m

Yield 6

Number Of Ingredients 14

1 pound fettuccine
6 (4 ounce) thin boneless, skinless chicken breasts, cut in half
1 teaspoon cantanzaro herbs (such as Savory Spice Shop®) or Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons unsalted butter
½ cup diced onion
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
¼ cup dry white wine (such as Pinot Grigio)
1 cup shaved Parmesan cheese, plus more for garnish
¾ cup heavy cream
½ cup 1% milk
1 (8 ounce) package fresh spinach

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
  • Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
  • Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
  • To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g

CREAMY CHICKEN FLORENTINE PASTA



Creamy Chicken Florentine Pasta image

Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.

Provided by bfr610

Time 1h15m

Yield 8

Number Of Ingredients 14

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup minced fresh basil
1 small onion, diced
16 ounces baby spinach
1 (10.5 ounce) can condensed cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
  • Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
  • Toss bread crumbs with melted butter; sprinkle over the casserole.
  • Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 32.1 g, Cholesterol 78 mg, Fat 26.6 g, Fiber 2.7 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 667.4 mg, Sugar 2.9 g

COLD CHICKEN FLORENTINE PASTA SALAD



Cold Chicken Florentine Pasta Salad image

Chopped chicken breast and shredded mozzarella combine with pasta and spinach to make this tasty Florentine-style salad.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 4

1 pkg. (6.9 oz.) KRAFT Italian Pasta Salad, divided
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Prepare Pasta Salad following Basic Directions, reserving Parmesan pouch for later use.
  • Add chicken, spinach and mozzarella; mix lightly.
  • Sprinkle with Parmesan.

Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

PASTA AND SCALLOPS FLORENTINE



Pasta and Scallops Florentine image

Found this on the web! This is not super sauce, which is just what my family likes. If you are a sauce person, double the sauce to ingredient ratio.

Provided by RedVinoGirl

Categories     Spaghetti

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons olive oil (plus 1 tsp extra)
1 shallot, minced
4 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken broth
3 tablespoons butter, softened
2 tablespoons capers
16 ounces whole wheat angel hair pasta, cooked
10 ounces Baby Spinach, fresh
1 pint cherry tomatoes, halved
1/4 cup parsley, fresh, chopped
1 1/4 teaspoons lemon zest, grated

Steps:

  • Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm.
  • In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less.
  • Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss.
  • Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.

Nutrition Facts : Calories 444.5, Fat 12.2, SaturatedFat 4.7, Cholesterol 33.5, Sodium 737.5, Carbohydrate 64.7, Fiber 1.9, Sugar 1.7, Protein 22.8

SKILLET PASTA FLORENTINE



Skillet Pasta Florentine image

"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

3 cups uncooked spiral pasta
1 large egg, lightly beaten
2 cups 2% cottage cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided
1 teaspoon each dried parsley flakes, oregano and basil
1 jar (14 ounces) meatless spaghetti sauce
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

CHICKEN FLORENTINE WITH BOWTIE PASTA



Chicken Florentine With Bowtie Pasta image

Make and share this Chicken Florentine With Bowtie Pasta recipe from Food.com.

Provided by cstsmiles

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 minced garlic clove
4 cups baby spinach leaves
2 cups cooked shredded chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups Philadelphia Original Cooking Creme
1 lb bow tie pasta or 1 lb other small noodles
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
  • Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
  • Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.

Nutrition Facts : Calories 323.9, Fat 10.7, SaturatedFat 3.9, Cholesterol 64.5, Sodium 265.4, Carbohydrate 43.7, Fiber 2.6, Sugar 2.2, Protein 13.4

EASY SHRIMP FLORENTINE AND PENNE PASTA



Easy Shrimp Florentine and Penne Pasta image

Make and share this Easy Shrimp Florentine and Penne Pasta recipe from Food.com.

Provided by Jenny Frenny

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

2 (9 ounce) packages frozen creamed spinach
12 ounces penne pasta
1 lb peeled large shrimp
1 tablespoon minced garlic
1 tablespoon olive oil

Steps:

  • Boil the pasta in salted water until done.
  • While the pasta is cooking, saute the shrimp in a pan with the olive oil and garlic. Cook for 3-5 minutes, just until the shrimp turns white and pink through. Remove from heat and keep warm.
  • Cook creamed spinach in microwave according to package directions or until hot throughout.
  • Before draining pasta, reserve 1/2 cup of the pasta water.
  • Drain pasta in colander and put the hot pasta in a large pasta serving dish. Pour the 1/2 cup water and spinach over the pasta and top with cooked shrimp.
  • Toss so that sauce coats the pasta and serve.

Nutrition Facts : Calories 630.9, Fat 20.5, SaturatedFat 4.9, Cholesterol 189.4, Sodium 513.2, Carbohydrate 78.7, Fiber 11.8, Protein 33.2

SCALLOPS FLORENTINE PASTA



Scallops Florentine Pasta image

I had some scallops that needed using up and a really good chicken recipe so I decided why not make it with the scallops? It turned out so good, it's now replaced the chicken version in my often fixed category!

Provided by Jeanne Collins

Categories     Seafood

Time 30m

Number Of Ingredients 10

olive oil, extra virgin
1/4 lb scallops per person to be served
2 Tbsp garlic chopped fine
1/2 c white wine
1/2 c chicken broth
1/3 pt grape or cherry tomatoes per person to be served
large handful of baby spinach per person to be served
3 sprig(s) fresh basil cut into ribbons per person to be served
1/2 c medium pasta shells per person to be served
parmesan cheese grated or shaved

Steps:

  • 1. Cook pasta according to directions to al dente
  • 2. Saute scallops in olive oil till cooked through and set aside.
  • 3. Saute garlic in olive oil constantly stirring it around so it doesn't burn. Once caramelized, add white wine, chicken broth and fresh basil. Let it cook down to half volume
  • 4. While the wine mixture is cooking down, slice the tomatoes in half. Once the wine mix is cooked down in half, add tomatoes, spinach and cooked pasta to the pan and toss to wilt the spinach and warm the tomatoes. Add grated parmesan to taste.
  • 5. Serve and top with more grated parmesan.

PASTA FLORENTINE



Pasta Florentine image

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

FLORENTINE PASTA SALAD



Florentine Pasta Salad image

Quick and easy hot teriyaki salad with wilted spinach.

Provided by Sue

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
1 tablespoon sesame oil
1 clove garlic, chopped
1 red onion, coarsely chopped
10 ounces fresh mushrooms, sliced
1 cup teriyaki sauce
2 carrots, shredded
8 ounces spinach, rinsed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
  • Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
  • Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 53.3 g, Fat 2.8 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 0.4 g, Sodium 1412.3 mg, Sugar 8.7 g

FOUR-CHEESE PASTA FLORENTINE



Four-Cheese Pasta Florentine image

We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 45m

Yield 4

Number Of Ingredients 7

3 cups mostaccioli pasta, uncooked
1 (10 ounce) package frozen chopped spinach
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
¼ cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
  • Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  • Bake 25 min. or until center is set.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 59.2 g, Cholesterol 169 mg, Fat 25.8 g, Fiber 4.9 g, Protein 37.1 g, SaturatedFat 14.8 g, Sodium 975.8 mg, Sugar 4 g

ONE-POT PASTA FLORENTINE



One-Pot Pasta Florentine image

This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (finely diced (about 1 cup))
2 medium cloves garlic (minced)
8 ounces cavatappi pasta (uncooked (can sub another tubular pasta like penne))
1 cup vegetable stock + more if needed
1 14.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4 ounces shredded Asiago cheese (about 1 cup + a little more for topping (optional))
4 cups tightly packed baby spinach
1/4 - 1/3 cup half-and-half or whole milk
Crushed red pepper for topping (optional)

Steps:

  • In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
  • Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
  • Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
  • Top servings with additional shredded cheese and crushed red pepper.
  • Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

INSTANT POT® CHICKEN FLORENTINE PASTA



Instant Pot® Chicken Florentine Pasta image

This is a family favorite that I've adapted for the Instant Pot®!

Provided by Melanie

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ pounds cubed boneless chicken breast
2 teaspoons Cajun seasoning, or to taste
2 tablespoons olive oil
½ medium onion, finely chopped
1 (16 ounce) package whole grain penne pasta
1 (10 ounce) bag baby spinach leaves
2 cups water, or as needed
1 pint heavy whipping cream
2 ½ tablespoons basil pesto
6 ounces grated Parmesan cheese

Steps:

  • Place chicken in a bowl and sprinkle with Cajun seasoning. Stir until coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add seasoned chicken to the hot oil and saute, stirring occasionally, for 3 to 5 minutes. Add onion and continue to saute until chicken is no longer pink in the center, about 5 minutes longer. Stir to scrape up any bits from the bottom of the pot.
  • Pour dry pasta on top of chicken and add water just until pasta is barely covered. Place spinach on top of pasta and cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, and stir to combine ingredients.
  • Switch to Saute function. Add whipping cream and then add basil pesto; stir to combine. Stir in Parmesan cheese and close the lid. Cook, covered, until cheese melts, about 5 minutes. Remove lid, stir to combine, and serve.

Nutrition Facts : Calories 558.8 calories, Carbohydrate 24.3 g, Cholesterol 150.2 mg, Fat 36.4 g, Fiber 3.1 g, Protein 34.2 g, SaturatedFat 19 g, Sodium 588.4 mg, Sugar 1.2 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #healthy     #main-dish     #eggs-dairy     #pasta     #easy     #european     #dinner-party     #kid-friendly     #romantic     #vegetarian     #italian     #dietary     #low-sodium     #comfort-food     #inexpensive     #low-in-something     #pasta-rice-and-grains     #taste-mood     #savory     #number-of-servings     #presentation     #served-hot

Related Topics