SPINACH AND TOMATO PASTA RECIPES

Name: Tortellini with Tomato Spinach Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 garlic cloves, minced; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup); 1 teaspoon dried basil; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 cup heavy whipping cream; 1 package (19 ounces) frozen cheese tortellini; 1/2 cup grated Parmesan cheese

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE RECIPE: HOW TO ...

Tortellini with Tomato Spinach Cream Sauce Recipe: How to ... image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. —Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add tomatoes, spinach and seasonings. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Meanwhile, cook tortellini according to package directions; drain. Stir into sauce. Sprinkle with cheese.

Nutrition Facts : Calories 404 calories, FatContent 22g fat (13g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY RECIPE ...

Creamy Chickpea Pasta With Spinach and Rosemary Recipe ... image

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.

Provided by Alexa Weibel

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1/4 cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
1/2 teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
Black pepper
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
1/2 cup finely grated Parmesan
Lemon wedges, for serving

Steps:

Bring a large pot of salted water to a boil over high.
In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on top.

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CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY RECIPE ...

Luxurious and hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples, requiring just a few fresh ingredients, like baby spinach, rosemary and heavy cream. Canned chickpeas form the foundation of the dish: They’re cooked until crisp and caramelized. Half are then saved as a garnish, while the rest are simmered until they break down and thicken the sauce. You can swap out your greens or beans, and if you want to experiment with flavor, raid your spice cabinet: Ground coriander, toasted fennel seeds, coarsely crumbled pink peppercorns or a sprinkle of smoked paprika perk up the dish.
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