Best 8 Spinach Fettuccine With Clam Butter Sauce And Diced Tomatoes Recipes

CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES

Steps:

• Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
• Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
• (Make sure to pack all of the other ingredients and equipment.)
• Build a medium-high campfire that has a grate for cooking.
• When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
• Divide among 4 bowls and top with breadcrumbs.

SAUTEED SPINACH AND TOMATOES

Steps:

• In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
• Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE

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.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

SPINACH AND SUN-DRIED TOMATO PASTA

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

SPINACH AND TOMATO SAUCE

Steps:

• Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
• Bring to a boil and press down spinach, as it wilts, into boiling water.
• Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
• Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
• Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
• Bring to just a boil than lower heat to medium low and cook for 20 minutes.
• While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
• Chop already cooked spinach.
• During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
• Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
• Place pasta on serving plates and spoon sauce over pasta.
• Sprinkle with Romano cheese and serve.

TOMATO, SPINACH, AND CHEESE PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. Drain well.
• Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and tomatoes, and cook until the spinach is wilted, about 3 minutes. Mix in the cooked rotini pasta, mozzarella cheese, and Parmesan cheese. Toss until cheese is melted.