How To make Linguine with Spinach Sauce
1/3 c Butter
1/3 c Olive oil
1/4 c White wine
2 ea Onions, thinly sliced
4 ea Cloves garlic, crushed
1 c Mushrooms, sliced (or 4 oz c
-an) 2 pk 10 oz frozen chopped spinach
2 tb Basil, dried;or-
1/4 c Basil, fresh, chopped
1 ts Salt
1 c Parmesan cheese, grated
1 lb Linguine, cooked
Fat grams per serving: Approx. Cook Time: 25mn Heat butter, oil and wine in large skillet. Add onion, garlic, and frozen spinach. Cover, reduce heat to medium and simmer for 10 minutes. Stir to break up spinach, and simmer 5 more minutes. While sauce is cooking, cook linguine according to pkg directions; drain. Stir sauce again; add mushrooms, basil and salt. Simmer 5 more minutes (longer if spinach is still partially frozen), then remove from heat. Stir in Parmesan. Serve sauce over hot linguine.
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A quick and satisfying after-work meal which is super healthy too made by spinach, green pasta with white creamy sauce.
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Spinach & Ricotta pasta shells ???? #shorts
Spinach & Ricotta pasta shells
Serves: 6
Prep time: 40 min
Cook time: 40 min
Ingredients
- 6 cloves garlic, crushed
- 4 tbsp olive oil
- 700g jar tomato passata
- small bunch basil
- 1 packet of large pasta shells (Conchiglioni)
- 300g baby spinach
- 400g ricotta
- 1/6 of a nutmeg, finely grated
- 40g grated Pecorino
- 1 ball fior di latte
- 1 egg
- salt and pepper to taste
Method
1. Bring a large pot of salted water to a boil. Preheat the oven to 180°C (160°C fan).
2. In a pan over medium heat, add olive oil, garlic and a pinch of salt. Cook for 2-3 minutes until fragrant.
3. Add tomato passata and a small bunch of basil to the pan. Simmer for 10 minutes.
4. Cook pasta shells in the boiling water for 2-3 minutes less than package directions. Drain well and leave to cool for 10 minutes (don’t rinse under cold water).
5. In a pan over medium heat, add 2 tablespoons olive oil and saute the spinach with a little salt. Once cooked, leave to drain.
6. In a bowl, mix baby spinach, ricotta, nutmeg, pecorino, egg, salt, and pepper.
7. Fill each pasta shell with the spinach and ricotta mixture.
8. Pour 1/2 the tomato sauce into a baking dish. Place the filled pasta shells on top of the sauce.
9. Top with the leftover tomato sauce, some more pecorino then fior di latte and bake for 20-25 minutes until golden brown.
10. Enjoy!
Ricotta and Spinach Spaghetti
Full recipe available at
Don't know anything about ricotta? Ricotta is an Italian cheese made of sheep, cow, goat, or buffalo milk. The fat amount depends on the type of milk used, but in general, it is considered to be a light cheese. You can use it in desserts, but here we have made a creamy sauce that goes excellent with spinach and a nice side of spaghetti.
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Spinach Garlic Parm Pasta Sauce
This recipe is a great way to use up spinach that’s too wilted for salads! #Shorts
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How to make Shrimp and Spinach pasta ⏰ One Minute Recipe
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How to Make Spinach Pesto || Cara Di Falco || Cara's Cucina
Watch how quick and easy it is to make a healthy spinach pesto from scratch! Pestos are a great way to dress pasta, chicken, shrimp, anything really! And the best part is they're ready in minutes; the food processor handles it all for you! I make my spinach pesto with fresh baby spinach, toasted walnuts, garlic and some parmesan cheese! Rounded out with a quality olive oil and you've got a quick and easy sauce that's both healthy and delicious! Check out the how to video, then grab the recipe here:
Gluten free pasta here:
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