Spinach Parmesan Linguine Food

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SPINACH PARMESAN LINGUINE



Spinach Parmesan Linguine image

If you're looking for a taste change from plain buttered noodles, serve this pleasing pasta toss as a streamlined side dish. Frozen spinach and Parmesan cheese add lively flavor to linguine. -Mary Curran Sandwich, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 package (16 ounces) linguine
1 cup chicken broth
1 small onion, chopped
2 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/3 cup whole milk
2 tablespoons cream cheese
Salt and pepper to taste
1 cup shredded Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a saucepan over medium-high heat, bring broth to a boil. Add onion and garlic. Reduce heat; cook, uncovered, for 5 minutes. Stir in spinach; cook for 2 minutes., Add the milk, cream cheese, salt and pepper; stir until cheese is melted. drain linguine and place in a serving bowl. Add sauce and toss to coat. Sprinkle with Parmesan and mozzarella cheeses; toss to coat.

Nutrition Facts :

SPINACH PARMESAN PASTA SALAD



Spinach Parmesan Pasta Salad image

Dress things up with our Spinach Parmesan Pasta Salad. This Parmesan pasta salad incorporates bow-tie pasta with what amounts to a deconstructed pesto.

Provided by My Food and Family

Categories     Nuts

Time 20m

Yield 5 servings, 1 cup each

Number Of Ingredients 7

2-1/2 cups farfalle (bow-tie pasta), uncooked
4 cups tightly packed baby spinach leaves
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1/4 cup KRAFT Zesty Italian Dressing
1/3 cup chopped fresh basil leaves
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
  • Rinse pasta mixture with cold water; drain well. Place in large bowl.
  • Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

LEMON LINGUINE WITH SPINACH AND CRISPY PROSCIUTTO



Lemon Linguine With Spinach and Crispy Prosciutto image

Make and share this Lemon Linguine With Spinach and Crispy Prosciutto recipe from Food.com.

Provided by CookingONTheSide

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb linguine
1/3 cup olive oil
1/3 cup minced shallots or 1/3 cup onion
1/4 cup chopped sun-dried tomato
1 tablespoon grated lemon zest
1 tablespoon garlic paste
4 ounces prosciutto, torn into pieces
1/3 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
8 cups Baby Spinach, loosely packed
1/2 cup toasted pine nuts
grated parmigiano-reggiano cheese or grana padano, grated, garnish

Steps:

  • In large pot, cook linguine according to package directions, al dente.
  • Meanwhile, in large, deep skillet, heat oil over medium-high heat.
  • Add shallots, sun-dried tomatoes and grated lemon zest and cook, stirring constantly, 1 minute.
  • Add garlic paste and cook, stirring constantly, 1 minute.
  • Add prosciutto and cook, about 2 minutes, until crisp.
  • Drain linguine, add to skillet along with lemon juice, salt and pepper, tossing over medium heat to combine.
  • Place spinach in large bowl.
  • Add hot linguine mixture to spinach, tossing to combine.
  • Stir in pine nuts.
  • Garnish with cheese.

Nutrition Facts : Calories 491.4, Fat 21.1, SaturatedFat 2.5, Sodium 278.4, Carbohydrate 64.3, Fiber 4.2, Sugar 3.1, Protein 13.3

PASTA WITH LEMON, SPINACH, PARMESAN AND BREAD CRUMBS



Pasta With Lemon, Spinach, Parmesan and Bread Crumbs image

This is the specialty of the house in Cucina Biazzi, in Ashland, Oregon. Bread and pasta seem to have a natural affinity for each other. This is delicious.

Provided by MarieRynr

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups fresh breadcrumbs, made from crustless french bread
7 tablespoons extra virgin olive oil, divided
12 ounces linguine
4 cloves garlic, thinkly sliced
3 tablespoons fresh lemon juice
1/4 teaspoon dry crushed red pepper
1 (6 ounce) bag baby spinach leaves
grated parmesan cheese (to garnish)

Steps:

  • Preheat oven to 375*F.
  • Toss bread crumbs with 1 TBS oil in large bowl to coat.
  • Spread evenly on rimmed baking sheet.
  • Bake until breadcrumbs are golden, about 5 minutes.
  • Cool.
  • Sprinkle with salt.
  • Cook pasta in large pot of boiling salted water until tender, but still firm to the bite, stirring occasionally.
  • Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat remaining 6 TBS oil, thinly sliced garlic, lemon juice, and dried crushed red pepper in heavy small saucepan over medium heat.
  • Cook oil mixture until garlic turns golden, about 5 minutes.
  • Toss pasta, oil mixture and spinach in large bowl until spinach wilts, adding reserved cooking liquid as needed to moisten.
  • Sprinkle breadcrumbs over.
  • Serve pasta, passing grated Parmesan cheese seperately.

Nutrition Facts : Calories 599, Fat 25.9, SaturatedFat 3.7, Sodium 143.9, Carbohydrate 77.4, Fiber 4.4, Sugar 3.7, Protein 14.5

LINGUINE WITH SPINACH



Linguine With Spinach image

This tasty dish - adapted from The Minimalist Cooks Dinner, by Mark Bittman (Broadway Books, 2001) - uses a good amount of spinach, which is great for boosting pregnancy-needed vitamins and minerals such as iron and folate. Spinach also contains more protein than most vegetables.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb regular spaghetti or 1 lb multigrain spaghetti
1 -2 garlic clove, finely minced
1/2 teaspoon red pepper flakes (optional)
3 tablespoons extra virgin olive oil
1 lb fresh spinach, washed, with tough stems removed, and roughly chopped (or 1 8-ounce package frozen spinach, defrosted)
1/2 cup sun-dried tomato packed in oil, drained and chopped (or 1 pint sweet ripe cherry tomatoes, sliced)
1/4 cup pine nuts (optional)
salt, to taste
pepper, to taste
parmesan cheese, to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta. Meanwhile, combine the garlic and red pepper flakes with the oil in a large bowl. When the pasta is nearly done, plunge the spinach into the water and cook until it wilts - less than a minutes. Drain pasta and spinach together quickly, then toss into the olive oil mixture. Add the tomatoes and pine nuts. Toss well, season with salt and pepper to taste, and serve with an ample topping of freshly grated Parmesan cheese.
  • Makes 4 to 6 servings.

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