EATING WELL PASTA RECIPES RECIPES

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CHICKEN & SPINACH SKILLET PASTA WITH LEMON & PARMESAN ...



Chicken & Spinach Skillet Pasta with Lemon & Parmesan ... image

This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.

Provided by Devon O'Brien

Categories     Healthy Chicken Pasta Recipes

Total Time 25 minutes

Number Of Ingredients 10

8 ounces gluten-free penne pasta or whole-wheat penne pasta
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine
Juice and zest of 1 lemon
10 cups chopped fresh spinach
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
  • Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

Nutrition Facts : Calories 334.5 calories, CarbohydrateContent 24.9 g, CholesterolContent 66.9 mg, FatContent 12.3 g, FiberContent 2 g, ProteinContent 28.7 g, SaturatedFatContent 2.7 g, SodiumContent 499.2 mg, SugarContent 1.1 g

ARUGULA PASTA WITH LEMON & PARMESAN RECIPE | EATINGWELL



Arugula Pasta with Lemon & Parmesan Recipe | EatingWell image

This arugula pasta with lemon and Parmesan has a silky, light sauce seasoned with peppery arugula and lemony fresh undertones. The panko topping adds a crunchy, nutty layer to this easy vegetarian dinner.

Provided by Karen Rankin

Categories     Healthy Vegetarian Pasta Recipes

Total Time 35 minutes

Number Of Ingredients 12

8 ounces whole-wheat or brown rice spaghetti
2 tablespoons extra-virgin olive oil, divided
½ cup whole-wheat panko breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
¾ ounce Parmesan cheese, grated (about 7 tablespoons; see Tip), divided
1?½ teaspoons grated lemon zest, divided
2 tablespoons lemon juice
4 large cloves garlic, peeled and smashed
3 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon ground pepper
3 cups arugula

Steps:

  • Cook pasta in a Dutch oven or other large pot according to package directions. Drain, reserving 1 cup cooking water; rinse the pasta in warm water. Set aside.
  • Wipe the pot dry; add 1 tablespoon oil and heat over medium-high heat. Add panko and cook, stirring often, until golden brown and crispy, about 2 minutes. Transfer to a small bowl and let cool slightly, about 10 minutes. Add parsley, 2 tablespoons Parmesan and 1 teaspoon lemon zest and stir until combined. Set aside.
  • Add the remaining 1 tablespoon oil to the pot and heat over medium heat. Add garlic and cook, stirring often, until aromatic and beginning to turn golden brown, 2 to 3 minutes. Add lemon juice and the reserved 1 cup cooking water; increase heat to medium-high and bring the mixture to a boil. Cook, undisturbed, until slightly reduced, 2 to 3 minutes. Using a slotted spoon, remove and discard the garlic. Add butter, salt, pepper and the remaining 5 tablespoons Parmesan and 1/2 teaspoon lemon zest ; cook, stirring, until the butter melts and the mixture becomes slightly thickened, about 1 minute. Add the pasta and toss until it is warmed through, about 1 minute. Add arugula and toss until just wilted. Top with the toasted panko mixture.

Nutrition Facts : Calories 124.3 calories, CarbohydrateContent 12.3 g, CholesterolContent 22.9 mg, FatContent 9.2 g, FiberContent 0.4 g, ProteinContent 2.3 g, SaturatedFatContent 5.6 g, SodiumContent 73.2 mg, SugarContent 0.6 g

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