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

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Introducing a delectable culinary journey for all seafood and pasta enthusiasts! Embark on a flavorful adventure as we guide you through the art of creating a delightful dish: spinach fettuccine with clam butter sauce and diced tomatoes. This tantalizing recipe combines the richness of clams, the creamy texture of butter, the vibrant colors of diced tomatoes, and the delicate taste of spinach, all harmoniously blended with perfectly cooked fettuccine. Prepare to indulge in a symphony of flavors that will leave your taste buds dancing with delight.

Here are our top 8 tried and tested recipes!

CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES



Creamy Campfire Clam Pasta with Tomatoes image

You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1/4 teaspoon crushed red pepper flakes
3 small cloves garlic, finely grated (about 1 teaspoon)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 lemon, zested and juiced
Kosher salt
1 tablespoon olive oil
1/4 cup plain breadcrumbs
One 14-ounce can cherry tomatoes or diced tomatoes (don't drain)
Two 6.5-ounce cans chopped clams (don't drain)
8 ounces angel hair pasta, broken in half

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



Sauteed Spinach and Tomatoes image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

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.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

SPINACH FETTUCCINE



Spinach Fettuccine image

Make and share this Spinach Fettuccine recipe from Food.com.

Provided by Charmie777

Categories     Spinach

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/2 lb fresh spinach
1 garlic clove, mashed
2 tablespoons chopped onions
1/2 cup butter
8 ounces fettuccine pasta
1/2 cup heavy cream
1 cup grated parmesan cheese

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.

Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1

TORTELLINI WITH TOMATO SPINACH CREAM SAUCE



Tortellini with Tomato Spinach Cream Sauce image

I enjoy all things pasta, and tortellini is my favorite. The flavor of this dish is amazing. Even my husband, who hates pasta of any kind, loves it! It's a great recipe for non-spinach fans to try, too. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream
1 package (19 ounces) frozen cheese tortellini
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 404 calories, Fat 22g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 810mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH



Steamed Clams with Bacon, Tomato, and Spinach image

Categories     Onion     Tomato     Appetizer     Steam     Quick & Easy     Bacon     Clam     Spinach     Summer     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

1/2 lb sliced bacon, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 1/2 lb tomatoes, chopped
3 dozen small hard-shelled clams (2 to 2 1/2 inches in diameter; 3 1/2 lb total), scrubbed well
5 oz baby spinach (4 cups packed)
Accompaniment: crusty bread

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



Spinach and Sun-Dried Tomato Pasta image

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Provided by madball911

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g

SPINACH AND TOMATO SAUCE



Spinach and Tomato Sauce image

My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .

Provided by Jennifer D.

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

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.

Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6

TOMATO, SPINACH, AND CHEESE PASTA



Tomato, Spinach, and Cheese Pasta image

A yummy pasta that even my spinach-hating children love!!

Provided by mrcmltn

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 6

2 cups uncooked rotini pasta
1 pound bulk pork sausage
1 (10 ounce) bag baby spinach leaves
2 (14.5 ounce) cans Italian-style diced tomatoes with juice
2 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 27.7 g, Cholesterol 68.9 mg, Fat 23.4 g, Fiber 3.1 g, Protein 25.9 g, SaturatedFat 9.8 g, Sodium 1221.3 mg, Sugar 5 g

Tips:

  • To save time, use store-bought fettuccine noodles, but feel free to make your own if you have the time and inclination.
  • For the best flavor, use fresh clams. If you can't find fresh clams, frozen clams will also work.
  • Be sure to rinse the clams thoroughly before cooking them.
  • Don't overcrowd the pan when cooking the clams. If you have to cook them in batches, be sure to adjust the cooking time accordingly.
  • Be careful not to overcook the clams. They should be cooked just until they open.
  • Add the tomatoes and white wine to the pan after the clams have opened. This will help to create a delicious sauce.
  • Season the sauce to taste with salt, pepper, and red pepper flakes.
  • Serve the fettuccine with the clam sauce immediately, garnished with fresh parsley.

Conclusion:

This spinach fettuccine with clam butter sauce and diced tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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