SPINACH AND TOMATO RECIPE RECIPES

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GRAPE TOMATO, OLIVE, AND SPINACH PASTA RECIPE | MYREC…



Grape Tomato, Olive, and Spinach Pasta Recipe | MyRec… image

We love small, sweet grape tomatoes in this quick meatless pasta dish, but you can sub cherry tomatoes or larger tomatoes that have been seeded and diced.

Provided by Christine Burns Rudalevige

Yield Serves 4 (serving size: 1 1/4 cups)

Number Of Ingredients 12

8 ounces uncooked penne (about 2 cups)
2 teaspoons olive oil
¼ teaspoon crushed red pepper
1 large garlic clove, thinly sliced
2 cups grape tomatoes, halved
½ cup organic vegetable broth (such as Swanson)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 kalamata olives, pitted and coarsely chopped
4 cups baby spinach
¼ cup torn basil leaves
1 ounce Parmesan cheese, grated (about 1/4 cup)

Steps:

  • Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 305 calories, CarbohydrateContent 49.5 g, CholesterolContent 6 mg, FatContent 7.1 g, FiberContent 4 g, ProteinContent 11.9 g, SaturatedFatContent 2 g, SodiumContent 458 mg

SPINACH, TOMATO AND FETA QUICHE RECIPE - FOOD.COM



Spinach, Tomato and Feta Quiche Recipe - Food.com image

This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-5 serving(s)

Number Of Ingredients 10

1 package frozen shortcrust pastry dough
1 tablespoon olive oil
2 cups packed fresh spinach leaves, trimmed and washed thoroughly
4 large eggs
2/3 cup creme fraiche (you can also use heavy cream or milk)
1/3 cup crumbled feta cheese
6 cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
fresh ground black pepper

Steps:

  • Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
  • When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
  • The crust should come 1 to 1 1/2 inches up the side of the pan.
  • Crumble the feta cheese onto the bottom of the crust.
  • Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
  • Spread the spinach over the feta cheese.
  • Beat the eggs, garlic and creme fraiche together.
  • Pour over top of the feta cheese and spinach.
  • Place cherry tomatoes on top of the quiche.
  • Sprinkle chives and ground pepper on top.
  • Bake at 350 F or 180 C for 45 minutes.

Nutrition Facts : Calories 282.6, FatContent 25.7, SaturatedFatContent 13.1, CholesterolContent 251.7, SodiumContent 239, CarbohydrateContent 4.1, FiberContent 0.7, SugarContent 1.5, ProteinContent 9.7

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