Best Tomato And Spinach Spaghetti Recipes

HIGH-PROTEIN SPAGHETTI WITH SPINACH AND TOMATO SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the thin spaghetti, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside, reserving 1/4 cup pasta water.
• While pasta is cooking, place pine nuts in a large skillet over medium-low heat. Cook, stirring frequently, until golden-brown, about 3 minutes. Remove nuts to a plate.
• Add olive oil to the skillet and increase heat to medium. Add garlic, shallots, cherry tomatoes, and lemon zest; cook and stir until shallots have softened and turned translucent, about 5 minutes. Add spinach, lemon juice, toasted pine nuts, salt, and pepper; cook until spinach has wilted, 1 to 2 minutes. Add drained pasta, 1/4 cup Parmesan cheese, and reserved pasta water; mix to combine. Serve with remaining Parmesan sprinkled on top.

TOMATO AND SPINACH SPAGHETTI

Steps:

• Cook the spaghetti as per packet instructions. Drain and wash with plenty of hot water.
• Chop the onion, garlic, chilies and pepper. Heat the oil over medium heat and add the chopped vegetables. Fry until soft and translucent.
• Stir the tomato puree into the onions. Add the chicken stock cube followed by the two tins of tomatoes. Add the herbs, sugar and vinegar. Stir and simmer for 5 minutes.
• Add the spinach and let it wilt into the sauce. This takes about 3 minutes. Stir and season with salt and freshly ground black pepper.
• Mix the cooked spaghetti into the sauce and serve into individual bowls. Sprinkle with grated Parmesan cheese.

SPAGHETTI WITH TOMATO SAUCE AND SPINACH

Steps:

• Saute garlic and red pepper flakes in oil until garlic is golden. Add tomatoes or sauce and cook, covered 10 minutes. Add spinach and cook 2 minutes. Add cooked spaghetti to the sauce and heat for 1 minute. Sprinkle with cheese.

SPINACH AND GRAPE TOMATO SPAGHETTI

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.