SPAGHETTI AND SPINACH RECIPES
SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE ...
To achieve flavor quickly in this pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
Provided by Carolyn Casner
Categories Healthy Pasta Main Dish Recipes
Total Time 20 minutes
Number Of Ingredients 12
Steps:
- Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.
Nutrition Facts : Calories 380 calories, CarbohydrateContent 51 g, CholesterolContent 26 mg, FatContent 16 g, FiberContent 7 g, ProteinContent 13 g, SaturatedFatContent 6 g, SodiumContent 330 mg, SugarContent 3 g
VEGETARIAN SPAGHETTI RECIPE: HOW TO MAKE IT
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, FatContent 11g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 1225mg sodium, CarbohydrateContent 87g carbohydrate (17g sugars, FiberContent 8g fiber), ProteinContent 17g protein.
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- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.
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VEGETARIAN SPAGHETTI RECIPE: HOW TO MAKE IT
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SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE ...
Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
From eatingwell.com
From eatingwell.com
See details
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From allrecipes.com
From allrecipes.com
See details
HEALTHY SPAGHETTI SQUASH RECIPES | EATINGWELL
Cooking spaghetti squash in your Instant Pot is quick and easy. Here we dress Instant Pot spaghetti squash with olive oil, lemon zest and Parmesan cheese. Enjoy it as a simple side dish or, for a healthy vegetarian dinner, pair it with a spinach …
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