ONE-POT PASTA WITH SPINACH AND TOMATOES
This one-pot pasta dinner is simple, fresh, and healthy-what's not to love? Cooking the pasta right in the sauce saves time and cleanup while infusing the noodles with more flavor. This speedy recipe is also endlessly adaptable, and lends itself to plenty of easy ingredient swaps (make sure to check out the clever riffs below). Change up the spinach for any vegetables you have on hand such as sliced zucchini and mushrooms, or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We've happily embraced whole-wheat spaghetti as a healthier alternative to white pasta; it works especially well in this one-pot application. Looking for more one-pot pasta recipes? Check out these easy, comforting recipes here.
Provided by Ann Taylor Pittman
Time 29m
Yield Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 333, Carbohydrate 55 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, Sodium 538 mg
SPINACH AND GRAPE TOMATO SPAGHETTI
I got this recipe from http://karmafreecooking.wordpress.com/2008/03/13/top-chef-pasta-bucatini-with-spinach-tomatoes-and-goat-cheese/, and made some modifications. The original recipe is taken from Food & Wine magazine.
Provided by Radeep
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Put the spaghetti on boil, partially covered, with about 3 cups water and 1/2 teaspoon of salt.
- In a separate pan, heat 1 teaspoon olive oil. Add the grape tomatoes and sautee for 2 minute Add the grated garlic and stir to coat tomatoes with them, about 20 seconds.
- Add the chopped spinach, toss with the tomatoes. Cook for about 3 min, until spinach is wilted. Add the basil and stir. Turn off heat and wait until spaghetti is done.
- When spaghetti is done, drain about 1/2 cup of cooking liquid from spaghetti into the pan with the spinach and tomatoes and start heat on low. Discard the remaining cooking liquid if any. Add the grated parmesan to the pan and bring to a boil for about 30 seconds, mixing to make sure the parmesan melts.
- Pour the contents of the pan into the spaghetti pot and stir over a medium flame until liquid is almost gone, 2-3 minutes. Done!
- Tip: The spinach tends to clump together because of the cheese. You can separate it or leave it; the spinach clumps have a nice texture of their own.
- Tip: I was surprised to discover this tastes almost as good with no cheese at all. So you can make a much healthier version. It is also tolerant to different amounts of olive oil.
Nutrition Facts : Calories 532.5, Fat 8.1, SaturatedFat 2.9, Cholesterol 11, Sodium 842.9, Carbohydrate 92.5, Fiber 6.2, Sugar 2.5, Protein 22.6
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
SPAGHETTI WITH CHICKEN SAUSAGE, SPINACH, AND GRAPE TOMATOES
Make and share this Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes recipe from Food.com.
Provided by Joanne
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil for spaghetti. Cook according to package al dente. Reserve 1 1/2 cups of the pasta water before draining.
- Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce) add 1 tbs. olive oil and chicken sausage (season with a pinch of salt). Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
- When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
- Bring to a boil and reduce to simmer, let cook for about 5 minutes. Add the spinach, cook for 1 minute just until it starts to wilt.
- Remove from heat, and add the cooked spaghetti. Toss well to combine.
Nutrition Facts : Calories 753, Fat 28.2, SaturatedFat 8, Cholesterol 101.1, Sodium 1155.9, Carbohydrate 97.2, Fiber 5.6, Sugar 6.4, Protein 27.8
SAUTEED SPINACH AND GRAPE TOMATOES
Make and share this Sauteed Spinach and Grape Tomatoes recipe from Food.com.
Provided by pansregnig
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat oil over medium high in a saute pan. Add tomatoes and cook 1 minute, or until blistered. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 94, Fat 7.3, SaturatedFat 1, Sodium 96.8, Carbohydrate 5.8, Fiber 3.1, Sugar 1.5, Protein 3.8
ROASTED GRAPE TOMATO, SPINACH AND ASIAGO PASTA
Make and share this Roasted Grape Tomato, Spinach and Asiago Pasta recipe from Food.com.
Provided by Vamy7913
Categories Spaghetti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper.
- Spread tomatoes on a foil lined baking sheet.
- Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach.
- Meanwhile, prepare pasta according to directions.
- Toss pasta with the spinach & roasted tomatoes, asiago and basil.
- Sprinkle with toasted pine nuts and flat leaf parsley.
- Serve with additional cheese on the side.
- You could also add roasted chicken, sausages or fish.
- You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.
Nutrition Facts : Calories 347.3, Fat 6.5, SaturatedFat 0.9, Sodium 28.9, Carbohydrate 56, Fiber 1.4, Sugar 0.1, Protein 16.4
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