Best 13 Pasta Florentine Recipes

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

ARTICHOKE FLORENTINE PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

PASTA SHELLS FLORENTINE

Steps:

• In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
• Preheat oven to 375 degrees F (175 degrees C).
• In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
• Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)

Steps:

• Saute onions and garlic in olive oil until just soft.
• Sprinkle flour over mixture in pan and stir well.
• Pour milk and water into the pan and mix until there are no more lumps.
• Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
• Stir well until the cheese is melted.
• Add pasta to sauce and mix well.
• Pour into a greased 9x13 baking dish.
• Top with bread crumbs and the remaining parmesan cheese.
• Bake at 350 for 30-45 minutes or until the crust is just golden brown.

TOMATO FLORENTINE SOUP WITH PASTA

Steps:

• Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
• Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
• Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
• Stir in spinach. Heat through.
• Serve with grated Parmesan cheese if desired.

ONE-POT PASTA FLORENTINE

Steps:

• In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
• Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
• Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
• Top servings with additional shredded cheese and crushed red pepper.
• Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

SHRIMP FLORENTINE WITH PASTA

Steps:

• Heat oil.
• Saute half of the shrimp to use as garnish, reserve shrimp.
• Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
• Chop remaining shrimp and add to the spinach mixture.
• Cook 3 min.
• Stir in seasonings.
• Toss with pasta and add shrimp garnish and serve.

FOUR-CHEESE PASTA FLORENTINE

Steps:

• Heat oven to 375 degrees F.
• Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
• Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
• Bake 25 min. or until center is set.

FLORENTINE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
• Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
• Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.

FLORENTINE WHITE BEAN SOUP WITH PASTA

Steps:

• Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
• Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
• Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
• Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
• Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.

PASTA FLORENTINE

Steps:

• Preparation Time: 3 minutes Cook Time: 3 minutes Preparation: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve. Servings: 2 Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV * Daily Value