Best 20 Creamy Spinach Pasta Recipes

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Are you looking for a quick and easy recipe to make a creamy spinach pasta that will tantalize your taste buds? Creamy spinach pasta is a delightful dish that combines the rich flavors of spinach and cream with the comforting texture of pasta. This article will guide you through a simple and delicious recipe for creating the perfect creamy spinach pasta. Using a few basic ingredients, you can create a creamy and flavorful pasta dish that will satisfy even the most discerning palate. With just a few simple steps, you can whip up a creamy spinach pasta that will be the highlight of your next meal.

Here are our top 20 tried and tested recipes!

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

CREAMY CREOLE SHRIMP AND SPINACH PASTA



Creamy Creole Shrimp and Spinach Pasta image

A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well.

Provided by Laurie Fontaine Bennett

Categories     Main Dish Recipes     Pasta     Shrimp

Time 49m

Yield 4

Number Of Ingredients 15

1 (16 ounce) package angel hair pasta
2 tablespoons butter
6 green onions, thinly sliced
3 tablespoons chopped fresh garlic
1 ½ pounds frozen cooked shrimp, tails removed
1 cup white wine
1 ½ tablespoons cornstarch
½ cup heavy whipping cream
2 teaspoons lime juice
2 teaspoons Creole seasoning
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 ounce) package fresh baby spinach with carrots
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
  • Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
  • Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

Nutrition Facts : Calories 749.6 calories, Carbohydrate 76.4 g, Cholesterol 388 mg, Fat 22 g, Fiber 6.4 g, Protein 51.2 g, SaturatedFat 11 g, Sodium 1540.4 mg, Sugar 5.6 g

CREAMY CHICKPEA PASTA WITH SPINACH AND ROSEMARY



Creamy Chickpea Pasta With Spinach and Rosemary 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

Categories     dinner, lunch, weekday, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

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.

CREAMY SPINACH SAUSAGE PASTA



Creamy Spinach Sausage Pasta image

So rich and creamy, this pasta dish is wonderfully cheesy and delicious! And for time-saving convenience, I like to assemble it the night before, then bake it the next day. -Susie Sizemore, Collinsville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 7

3 cups uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
1 cup finely chopped onion
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (10 ounces) frozen creamed spinach, thawed
1 package (8 ounces) cream cheese, softened
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain., Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 662 calories, Fat 37g fat (20g saturated fat), Cholesterol 112mg cholesterol, Sodium 1362mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.

CREAMY MUSHROOM, BACON AND SPINACH PASTA - LOW FAT



Creamy Mushroom, Bacon and Spinach Pasta - Low Fat image

This pasta has a delicious creamy taste without the fat! Try it .. you will not be disappointed. It is also quick and easy to prepare.

Provided by Jac8136

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

olive oil flavored cooking spray or 1 tablespoon olive oil
1 teaspoon minced garlic
1 onion, finely chopped
1/2 red capsicum, finely chopped
3 slices bacon, chopped (WW brand if possible)
7 mushrooms, sliced
185 ml evaporated low-fat milk
1 tablespoon Dijon mustard
100 g baby spinach leaves
200 g pasta (any type - I use penne or fettucine)
chili flakes (optional)
black pepper, to taste

Steps:

  • Bring a large pot of salted water to the boil.
  • Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
  • When soft add mushrooms and as much or as little chilli as you like.
  • Cook until soft.
  • Put pasta into boiling water and bring back to the boil.
  • Cook to your liking.
  • Add dijon mustard and evaporated milk to the onion mix.
  • Stir to combine and heat very gently until pasta is ready.
  • If you like a'wetter' sauce add a small amount of the pasta cooking water to the onion/milk mixture.
  • Place washed spinach leaves into a colander.
  • When ready drain the pasta over the spinach.
  • This will wilt the spinach- the only'cooking' it needs.
  • Add the pasta/spinach mix to the sauce.
  • Stir to combine.
  • Serve topped with freshly ground black pepper and parmesan cheese if desired.
  • **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.

CREAMY SPINACH CHICKEN PASTA WITH BACON



Creamy Spinach Chicken Pasta with Bacon image

Super yummy pasta dish with spinach and bacon in a rich cream sauce with Parmesan cheese and tomatoes.

Provided by Charlotte Putman

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 6

Number Of Ingredients 17

10 ounces farfalle (bow tie) pasta
6 strips bacon, cut into 1/2-inch pieces
2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, cut into strips
1 tablespoon butter
1 teaspoon garlic powder
salt and ground black pepper to taste
3 cloves garlic, minced
4 small tomatoes, diced
2 cups fresh spinach
1 ½ teaspoons paprika
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon red pepper flakes
1 ½ cups heavy cream
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • While pasta is cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Set bacon on paper towels to drain.
  • Season chicken with garlic powder, salt, and pepper.
  • Heat oil in a skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken to a plate.
  • Melt butter in the large skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until juices start to release, 3 to 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Mix in paprika, Italian seasoning, 1/2 teaspoon salt, and pepper flakes. Slowly add cream; bring mixture to a boil. Mix in Parmesan cheese, bacon, chicken, and parsley until well combined. Stir in pasta.

Nutrition Facts : Calories 634 calories, Carbohydrate 40.5 g, Cholesterol 147.6 mg, Fat 39.1 g, Fiber 3 g, Protein 31.9 g, SaturatedFat 19.8 g, Sodium 722 mg, Sugar 3.6 g

CREAMY SHRIMP AND SPINACH PASTA



Creamy Shrimp and Spinach Pasta image

This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.

Provided by breezermom

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

12 ounces ziti pasta, uncooked
6 ounces Baby Spinach, fresh
1 tablespoon butter
8 ounces baby portabella mushrooms, sliced
1 large white onion, chopped
2 teaspoons garlic, minced
2 cups chicken broth, low sodium, fat free
1/4 cup dry white wine
6 ounces low-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon nutmeg, plus
1/8 teaspoon nutmeg, freshly grated
1/4 teaspoon black pepper, freshly grated
1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
1/3 cup parmesan cheese, grated

Steps:

  • Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
  • Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
  • Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP



Creamy Lemon Spinach Pasta With Scallops & Shrimp image

A very easy impressive dish, but also very quick to prepare. Now being in FL, fresh seafood is always available. But frozen shrimp would work fine for this. And, I also don't have too bad of luck with some frozen scallops. As these are poached in this dish rather than seared, the frozen scallops will work ok, if fresh are not available. The spinach fettuccini or linguini is really the key to bring all the flavors together. The last time I used fresh pasta which really made a big difference. My Dad and friends love this dish and request it all the time. It is creamy and rich, but the zucchini and lemon really lightens the richness.

Provided by SarasotaCook

Categories     < 60 Mins

Time 35m

Yield 4-6 , 4 serving(s)

Number Of Ingredients 17

8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish)
1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined)
1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine
2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work)
1 small onion, cut in quarters and thin sliced
1 -1 1/2 teaspoon garlic, minced
1/2 cup dry white wine
1 cup vermouth
1 cup heavy cream
1 lemon, zested
1 tablespoon fresh lemon juice
2 tablespoons butter
1 teaspoon fresh dill (feel free to add (to taste)
salt
pepper
fresh lemon slice
dill

Steps:

  • Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
  • Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
  • Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
  • Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
  • Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
  • Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

CREAMY SPINACH AND MUSHROOM PENNE PASTA



Creamy Spinach and Mushroom Penne Pasta image

A lacto-vegetarian pasta dish using spinach, mushrooms, onions, garlic, and cream cheese to create a thick, delectable tomato sauce. The original recipe only called for cream cheese, canned pasta sauce, spinach, pasta, and parmesan cheese. I added the mushrooms to give the sauce more substance.

Provided by for the love of veg

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb penne pasta
1 tablespoon olive oil
1 cup red onion, diced
2 garlic cloves, minced
8 ounces baby portabella mushrooms, sliced
1 1/2 cups frozen chopped spinach
15 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon spike seasoning
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes
3 tablespoons parmesan cheese
3 tablespoons light cream cheese

Steps:

  • Heat oil in skillet on medium heat and saute onions and garlic until tender.
  • Add mushrooms and spinach and saute until heated through.
  • Add herbs and spices. Mix well.
  • Mix in tomato sauce, and diced tomatoes.
  • Simmer, covered, for 15 minutes.
  • Meanwhile, cook penne pasta according to package directions in a large pot.
  • Drain pasta and return it to the large pot.
  • Stir in in parmesan cheese and light cream cheese. Mix well.
  • Add prepared sauce to pasta and mix until well combined.
  • Serve topped with extra parmesan cheese, if desired.
  • Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

Nutrition Facts : Calories 278.8, Fat 5.1, SaturatedFat 1.5, Cholesterol 5.6, Sodium 427.1, Carbohydrate 53.3, Fiber 9, Sugar 4.2, Protein 8.2

CREAMY CHICKEN AND SPINACH PASTA



Creamy Chicken and Spinach Pasta image

This pasta is packed with nutrients, potassium from the spinach and calcium from the evaporated milk, which has 80% more calcium than regular milk. Serve with a crisp green salad. From Canadian Living Magazine.

Provided by daisygrl64

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon vegetable oil
12 ounces boneless skinless chicken breasts, cubed
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
1 (385 ml) can fat-free evaporated milk
5 cups whole wheat penne (12oz/375g)
10 ounces fresh spinach, trimmed (recipe states half bag 10oz/284g pkg?)
1/3 cup fresh basil, shredded
1/4 cup sweet red pepper, diced
3 tablespoons fresh lemon juice
2 green onions, chopped
salt, to taste
hot pepper flakes, to taste (optional)

Steps:

  • in large nonstick skillet, heat oil over med-high heat, brown chicken and transfer to a bowl.
  • drain off any fat from pan, add onion (not green onion) garlic and black pepper, fry over medium heat until onion is soft, about 5 minutes, sprinkle with flour, cook stirring for 1 minute.
  • return chicken along with juices from chicken to pan.
  • add evaporated milk, cook stirring and without boiling, until thick enough to coat back of spoon, about 5 minutes. adjust seasoning if needed.
  • meanwhile, in pot of boiling salted water cook penne until tender but firm, about 12 minutes, add spinach, drain and return to pot, add chicken mixture, red pepper, basil, lemon juice and green onions: toss to combine.
  • serve while hot. if desired spinkle indivdual servings with hot pepper flakes.

CREAMY TOMATO AND SPINACH PASTA



Creamy Tomato and Spinach Pasta image

This is one of my favorite recipes of the year so far. Wow. Wow. Wow. I couldn't stop eating it. I didn't have Parmesan, so I skipped it and still loved it. Recipe courtesy of budgetbytes.com.

Provided by AmyZoe

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 small onion
2 garlic cloves
15 ounces diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch red pepper flakes
fresh ground pepper, to taste
1/2 teaspoon salt
2 tablespoons tomato paste
2 ounces cream cheese
1/4 cup parmesan cheese, grated
1/2 lb penne pasta
9 ounces fresh spinach

Steps:

  • Bring a large pot of water to a boil over high heat.
  • Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
  • While waiting for the pasta to cook, dice the onion and mince the garlic.
  • Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
  • Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
  • Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
  • Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
  • Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
  • Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
  • Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
  • Taste and adjust the salt and pepper as needed. Serve warm.

CREAMY PASTA WITH MUSHROOMS, SPINACH, AND PEAS



Creamy Pasta With Mushrooms, Spinach, and Peas image

This is a quick dinner I made one night with what I had in the freezer and fridge regularly. We really enjoyed it. We didn't have any meat, but I will probably make it again with fish or chicken. This could be a gluten free meal by substituting gluten free pasta. I used corn spaghetti. It could also be made vegetarian by substituting vegetable stock.

Provided by anneygirl

Categories     Spaghetti

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons margarine
1/2 cup onion
2 garlic cloves
1/2 cup mushroom
1 1/2 tablespoons flour
3/4 cup chicken stock
1/4 cup half-and-half
1/4 cup parmesan cheese, grated
4 ounces pasta
1/2 cup frozen chopped spinach
1/4 cup frozen peas
salt and pepper

Steps:

  • Put water onto boil for pasta. Salt water and cook according to package.
  • Add spinach and peas to past for last four minutes of cooking time.
  • Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms.
  • Heat olive oil and margarine in skillet over medium high heat.
  • Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft.
  • Whisk in flour. Cook for another minute.
  • Whisk in chicken stock until well blended. Then add half and half.
  • Simmer until thickened. Whisk in Parmesan cheese.
  • Salt and pepper to taste.
  • Drain pasta, spinach, and peas and toss with sauce.

CREAMY SMOKED SALMON PASTA WITH SPINACH AND TOMATO



Creamy Smoked Salmon Pasta With Spinach and Tomato image

Thick and creamy sauce with a touch of heat and brimming with smokiness from the salmon and freshness from the spinach and tomatoes. I usually make this using a double batch of Recipe #216441 instead of dry fettuccine.

Provided by under12parsecs

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb fettuccine pasta (or use a double batch of Homemade Noodles for 2)
1/2 cup sweet onion, finely diced
1 garlic clove, minced
1 pinch red pepper flakes
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese, grated
1/4 cup monterey jack cheese, grated
1/2 cup unsalted butter
1/4 cup milk
1/4 cup buttermilk
1/4 teaspoon dried basil
1/2 cup fresh spinach, torn
1 tomatoes, seeded and cut
1/2 cup smoked salmon, broken into little pieces

Steps:

  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 10 to 15 min or until al dente; drain.
  • Meanwhile melt the butter in a large skillet and add onion, garlic, and red pepper flakes. Cook over medium heat until onions are translucent. Reduce heat to low and add in milks, cheeses, and basil and stir over low heat until smooth and creamy about 10 to 15 minutes. Add smoked salmon and spinach and toss until heated through. Add cooked pasta and tomatoes and toss to combine. Add a bit of starchy pasta water if needed to make the sauce a good consistency. Season with salt and pepper to taste.

PASTA WITH CREAMY SPINACH MUSHROOM RAGú



Pasta with Creamy Spinach Mushroom Ragú image

Provided by Rick Martinez

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound mushrooms (such as button, maitake, oyster, cremini, and/or shiitake), torn or sliced into bite-size pieces
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/2 large white onion, thinly sliced
2 cloves garlic, finely grated
1 serrano chile, stemmed and thinly sliced
1 pound fresh spinach (preferably mature), cut or torn into large pieces
1 pound bucatini or other pasta
3/4 cup crema or heavy cream
1 cup basil leaves, plus more for serving
1/2 cup finely grated Parmesan, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil in a large heavy pot over high heat. Cook the mushrooms, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides and tender, 4 to 5 minutes more. Season with salt and pepper and transfer to a medium heatproof bowl.
  • Reduce the heat to medium and add the butter, onion, garlic and serrano and cook, stirring often, until the onions are translucent and softened, about 6 minutes. Add the spinach and 1/4 cup water, cover and cook until the spinach is wilted, about 5 minutes. Return the mushrooms to pot.
  • Meanwhile, boil the pasta, stirring occasionally, until just under al dente, about 2 minutes less than the package directs.
  • Reserve 3/4 cup of the pasta cooking liquid and drain the pasta. Transfer the pasta and reserved cooking liquid to the pot with the spinach and mushrooms and add the crema. Bring to a boil and reduce to a simmer over medium heat, tossing the pasta constantly, until the pasta has fully cooked through and has absorbed some of the liquid, about 3 minutes. The sauce should be thick and creamy and will continue to thicken as it sits.
  • Remove the pot from the heat. Add the 1 cup basil, 1/2 cup Parmesan and 1/4 teaspoon pepper and toss to combine. Taste and season with more salt, if needed.
  • Divide the pasta among bowls and top with more Parmesan and basil leaves.

CREAMY SPINACH PASTA CASSEROLE



Creamy Spinach Pasta Casserole image

I had a bag of frozen spinach thawed and wanted to make regular greek spinach rice, but then my brain got toggled with cream and cheese and mushrooms and pasta for some reason, one thing led to another and the creation of this recipe happened. It was enjoyed, so if it sounds like something you would like, go along and play around with my recipe and tell me about it. Verdict: Not bad. It was a tad undersalted for my taste but i think in general its better than over salted. And you cant tell how salty the cheeses would be. So i would stick to the amounts of salt and just add salt while you are eating if needed. Optional in section B: you could add some chopped whole canned tomatoes - 1 cup. Also for those who prefer some meat in this dish, in section B you could add some cooked ham or turkey. Serve with a nice vinegrette salad of cucumbers, olives, tomatoes, lettuce..

Provided by Alfrancis

Categories     One Dish Meal

Time 1h50m

Yield 1 casserole dish, 8 serving(s)

Number Of Ingredients 17

400 g pasta, 400gm cooked with seasonings and oil, al dente, drained
400 g frozen spinach, defrosted and drained
2 tablespoons fresh dill, chopped
3 garlic cloves, minced
2 spring onions, chopped
1 1/2 cups mushrooms, sliced
1/2 teaspoon salt
1/3 teaspoon nutmeg
3 tablespoons olive oil
150 g feta, cut into small cubes
80 g butter
3 tablespoons flour
700 ml milk
1/2 teaspoon salt
1/3 teaspoon nutmeg
1/3 teaspoon black pepper
2/3 cup cheese, grated

Steps:

  • Put a pan of water to boil, when boiled add salt or seasoning and about 2 tbsp oil then pasta. dont over cook. AL DENTE!
  • At the same time (1) is on the fire. Put a saucepan on the fire, add about 3 tbsp olive oil, saute onions, garlic for 1 minute, do not brown! Add the dill, spinach, seasoning and mushrooms. Saute for about 4-5 minutes on medium heat. Just enough to cook through and evaporate any excess liquid from the spinach or mushrooms. Make sure it does not 'fry', just lightly cook/saute. Remove from heat and leave to cool.
  • Drain pasta and pour into casserole dish, spread out at bottom of dish. The pasta should be about the height of half the dish.
  • Top the pasta with the feta, evenly ditribute to make sure that each serving has some cheese. Then top with spinach mixture. Evenly distribute.
  • Microwave the milk on the lowest heat for 2 minutes Check to see if its warm. The temperature we want the milk to be is heated but not Boiling.
  • Preheat the oven to 165C/ 320°F.
  • In a pot, melt the butter, do not burn, on low heat. Add the flour. Stir well, about 1 minute (during this time make sure the milk is heated enough or else blast it on high for 20 seconds). Add the heated milk to the pot, a quarter at a time. Each time mix well till it is as smooth as you can manage before adding more milk. About 30 seconds for each addition of milk - yes that quick. Add the nutmeg, salt, pepper and let it simmer on medium heat for another 2 minute while still stirring. This should leave you with quite a light, slightly watery white sauce (BECHAMEL) - which is what we want.
  • Pour the white sauce evenly over the spinach. Use a chopstick or butterknife and just lightly poke through the dish and wiggle about to allow some of the white sauce to get to the bottom layer. About 12 spots around the dish if you need to know. Sprinkle the grated cheese evenly over the top.
  • Put the casserole dish into the preheated oven. Middle of the oven or so, not to high, dont want the cheese to start to brown before the time is up. If your oven tends to burn the top move the dish lower. Anyway as each oven is different the top of the dish should start to puff up at about 40 mins into cook time. If its not starting to brown at all at this time just increase temp to 175C/350F for the last 15-20mins. Top should be slightly browned all over.
  • 10. Remove and leave to cool. Never serve immediately. Best served about 30-45 mins after removing from oven. Believe me, it will still be more than warm.

CREAMY SPINACH PASTA



Creamy Spinach Pasta image

Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup pecans
2 tablespoons honey
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 large onion, sliced and separated into rings
12 ounces uncooked penne pasta
3 cups torn fresh spinach
3/4 cup chicken or vegetable broth, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 cup (4 ounces) crumbled blue cheese, divided

Steps:

  • Line a baking sheet with foil; coat well with cooking spray. In a bowl, combine pecans and honey; spread over prepared pan. Bake at 300° for 15 minutes. Meanwhile, in a nonstick skillet, combine the sugar, oil and vinegar; add onion. Cook over medium heat for 15-20 minutes or until onion begins to caramelize., In a saucepan, cook pasta according to package directions. Remove pecans from the oven; set aside and keep warm. Add the spinach, 1/4 cup broth, salt, pepper and red pepper flakes to the onion mixture; cook 5 minutes longer. drain pasta; add onion mixture and toss., In the same skillet, combine 2/3 cup blue cheese and remaining broth. Cook over medium heat until cheese is melted, about 5 minutes. Pour over pasta; toss gently to coat. Sprinkle with pecans and remaining blue cheese.

Nutrition Facts : Calories 368 calories, Fat 13g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 689mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein.

RACHAEL RAY'S CREAMY PASTA WITH SPINACH AND FRIED CAPERS



Rachael Ray's Creamy Pasta With Spinach and Fried Capers image

Make and share this Rachael Ray's Creamy Pasta With Spinach and Fried Capers recipe from Food.com.

Provided by Mom2Rose

Categories     One Dish Meal

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1 lb gemelli pasta or 1 lb other short pasta
1/2 cup extra virgin olive oil
1/4 cup capers, drained
1 large garlic clove, smashed
2 cups packed spinach, stemmed and chopped
1 cup ricotta cheese
1/2 cup skim milk
2 tablespoons fresh thyme leaves
pepper
1 pinch nutmeg (optional)

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  • Drain, reserving the pot.
  • While the pasta is working, in a medium skillet, heat the olive oil, 8 turns of the pan, over medium heat.
  • Add the capers and fry until they open, 3 to 4 minutes.
  • Using a slotted spoon, transfer to paper towels to drain.
  • Add the garlic to the skillet and cook until lightly golden, 1 to 2 minutes.
  • Add the spinach and cook until wilted, 1 minute.
  • In the pasta pot, whisk the ricotta and milk over low heat until warmed through, 2 to 3 minutes.
  • Season with the thyme, some pepper and the nutmeg, if using.
  • Add the pasta and toss to coat.
  • Discard the garlic and stir the spinach into the pasta.
  • If desired, add some of the spinach oil from the skillet.
  • Top with the fried capers.

CREAMY CAJUN CHICKEN AND SPINACH PASTA



Creamy Cajun Chicken and Spinach Pasta image

Spicy, rich and creamy all wrapped into one amazing pasta dish. One of those dishes that fills you up, satisfies your hunger but is hard to stop eating. Finally have the ingredients adjusted just right, takes a little time to prepare but oh so worth the effort. ENJOY

Provided by Patricia Jutting

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 29

blackened seasoning---mix together the following and store in a empty spice container
2 tsp salt
2 tsp oregano
2 tsp thyme
1 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
CREAMY CAJUN SPINACH INGREDIENTS
4-5 boneless skinless chicken breasts
8 oz angel hair or linguine, cooke al dente
2 Tbsp butter
1 bunch green onions sliced thin
1/2 c chopped red pepper
3 c thinly sliced fresh spinach leaves
1/3 c sundried tomatoes, chopped
1 c milk, 2%
1 can(s) cream of chicken soup
2 c whipping cream
1/4 tsp salt
1/2 tsp dried basil
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp blackened seasoning from above
2 tsp adobe sauce from canned chipotle pepper, i always have these in the refrigerator for different recipes just store in a plastic container after opening lasts like salsa
1/2 c parmesan cheese
oil for frying chicken

Steps:

  • 1. heat oil in pan (I prefer cast iron) sprinkle all sides of chicken (I coat quite heavily), fry chicken in hot oil approimately 4-5 minutes per side until cooked through. remove from pan and allow to cool. when cool slice diagonally or into whatever size pieces you want. set aside
  • 2. in a large pan over medium heat, melt butter, saute green onions (I save about a 1/4 cup out for garnish), red pepper, spinach, and sundried tomatoes until just turning tender.
  • 3. reduce heat add milk, cream,chicken soup,salt, basil, black and white pepper, garlic powder, blackened seasoning, adobe sauce and chicken. heat through and stir in parmesan to cheese to thicken. (if this is not thick enough you can thicken with a small amount of cornstarch dissolved in small amount of water)
  • 4. pour over hot pasta and garnish with grated parmesan cheese and green onions. ENJOY

CREAMY LEEK & SPINACH PASTA



Creamy Leek & Spinach Pasta image

We all love it! I found this recipe on WebMD Nutritional Information Per Serving Calories: 334 Carbohydrates: 49.3g Cholesterol: 01mg Fat: 11.1g Saturated Fat: 1.0g Fiber: 6.9g Sodium: 89mg Protein: 10.4g

Provided by Jacqueline Randall

Categories     Pasta

Time 35m

Number Of Ingredients 7

6 oz whole wheat pasta
1 Tbsp olive oil
1 leek, thinly sliced
2 clove garlic, minced
3 Tbsp garlic herb marscapone cheese
6 c baby spinach
parmesan cheese,pepper,red pepper

Steps:

  • 1. In a large pot boil water for pasta.
  • 2. Heat olive oil in large pan and add leeks and garlic when hot.
  • 3. Season leeks with salt and pepper and sauté until the mixture is soft.
  • 4. When water comes to a rolling boil add past and cook until tender then drain.
  • 5. Add cooked pasta to pan and toss with mascarpone and spinach.
  • 6. Finish with freshly grated parmesan and red and black pepper.

Tips:

  • Fresh is best: Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
  • Don't overcrowd the pan: When cooking the spinach, don't overcrowd the pan or it will steam instead of sautéing. Cook the spinach in batches if necessary.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
  • Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of the dish. Use a good quality Parmesan or Pecorino Romano cheese.
  • Serve immediately: Creamy spinach pasta is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.

Conclusion:

Creamy spinach pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.

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