pasta with spinach

This simple pasta with spinach is fast, easy and delicious. It&#039;s ready in less than 15 minutes and makes a weeknight meal the whole family will love: creamy, packed with spinach, and convenient. Recipe yields 4 medium-sized servings.

Pasta with Spinach Sauce

(225 grams) pasta (penne, rigatoni, spaghetti...)

olive oil

2-3 garlic cloves,

(250 grams) baby spinach, washed

¼ tsp fine salt, plus more to taste

(140 grams) cream cheese

(30 grams)

black pepper,

Cook your pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Add garlic and cook for about 1 or 2 minutes until fragrant (make sure you don&#039;t burn it).

Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.

When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don&#039;t add all the reserved water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).

Then add grated parmesan cheese and nutmet to the sauce and give a good stir. The sauce will be ready in a couple of minutes.

Drain pasta, add to the skillet and toss to combine. Serve immediately ¼with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.

Quick and easy, this weeknight Spinach Pasta is tossed in a garlicy olive oil sauce and flavored with lemon, za&#039;atar, red pepper flakes, and a generous sprinkle of parmesan.

Za'atar Garlic Spinach Pasta

spaghetti ((

Kosher salt

extra virgin olive oil

garlic

baby spinach

red pepper flakes

za'atar ((divided))

Parmesan cheese ((shredded), to your liking (anywhere from 1/2 cup to 1 cup))

lemon

parsley

Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.

When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za’atar.

When the pasta is ready, drain, keeping a little bit more of the cooking water still.

Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za’atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za’atar on the side (I know I always add more of both to my bowl).

https://content.jwplatform.com/videos/RmcSRh9d.mp4

Simple and easy, this Garlic Spinach Pasta with Za'atar is tossed in a garlicky olive oil sauce and flavored with lemon, za'atar, red pepper flakes and shredded parmesan.

06 - Garlic Spinach Pasta with Zaatar - BLOG V2

This creamy and fast one-pot pasta is loaded with veggies and happens to be vegan and gluten-free!

One Pot Pasta with Spinach &amp; Mushrooms

onion

baby bella mushrooms (, sliced)

garlic (, minced)

½ tsp hot pepper flakes (,

tsp kosher salt (, divided)

vegetable broth

penne pasta

oz baby spinach

yeast

lemon zest

vegan parmesan for serving (, optional)

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

bakers yeast

Heat the oil in a large high-sided skillet or pot over medium heat. Add the onion and mushrooms and saute until browned and the liquid is mostly released, about 8 minutes. Add the garlic and hot pepper flakes and cook for 1 minute, until fragrant. Stir in 1 teaspoon salt.

Stir in the vegetable broth, pasta, and remaining 1 teaspoon salt. Bring to a simmer, then reduce heat to medium low. Cover the pot and cook for 11 minutes, until the pasta is al dente, stirring halfway through. Turn off the heat.

Remove the lid and add the spinach. Cover and let sit for 2 minutes. Stir in the nutritional yeast and lemon zest and season to taste with salt and/or hot pepper flakes. Serve with vegan cheese.

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Top 3 pasta with spinach recipes from across the web

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The most viewed pasta with spinach recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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