Best 9 Spinach Linguine With Tomato Sauce Recipes

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cook linguine according to package instructions. Drain.
• Heat 1 tablespoon of olive oil in a large skillet on medium heat.
• Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
• Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
• Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
• Note: if the sauce gets too thick, add more half-and-half.
• Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
• Add cooked and drained linguine to the sauce. Stir well.
• Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

PASTA WITH TOMATOES AND SPINACH.

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
• While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
• Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
• Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
• At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
• Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
• Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

FRESH SPINACH AND TOMATO PASTA

Steps:

• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• Meanwhile, when the pasta is about 10 minutes away from being cooked, start the sauce. Add the olive oil and butter to a skillet over medium-high heat.
• Add the garlic, tomatoes, and Italian seasoning to the skillet and cook until the tomatoes have become very soft (about 4-5 minutes). You may need to turn the heat down a bit (don't let all the liquid bubble off).
• Stir in the spinach and let it cook for a minute or two until it's wilted.
• Reserve 1/4 cup of the hot pasta water and add it to the skillet, then drain the pasta and add it to the skillet, along with the parmesan cheese. Toss the pasta with the sauce (ensure the parm has melted in smoothly), season with salt & pepper, and serve immediately.

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.

SPINACH TOMATO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the tomatoes, spinach and onions in oil until tomatoes are softened. Sprinkle with salt and garlic salt. Reduce heat. Stir in the cheese; until heated through., Drain linguine; transfer to a serving bowl. Add tomato mixture; toss to coat.

PASTA WITH CHILLI TOMATOES & SPINACH

Steps:

• Heat the oil in a non-stick frying pan and gently fry the onion, garlic and chilli flakes, stirring regularly, for 5 mins (add a little water if they begin to stick).
• Cook pasta following pack instructions. Add the tomatoes, wine and oregano to the frying pan and stir to combine. Bring to a gentle simmer and cook, stirring occasionally, for 10 mins.
• Shake the spinach into the pan and cook for 1-2 mins until wilted. Drain the pasta and tip into the pan with the sauce. Toss to combine, sprinkle with cheese and serve.

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.

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.

FASTEST PASTA WITH SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
• Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.