Best 14 Spinach Pasta Sauce Recipes

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

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.

PASTA WITH SPINACH SAUCE

Steps:

• Cook noodles in a large pot of boiling water until al dente. Drain.
• Meanwhile prepare the sauce. Heat oil in a medium saucepan over medium heat. Add onions, and ham if desired. Cook until onion is transparent, 2 to 3 minutes. Add garlic, and cook for 30 seconds. Stir in thawed spinach. Mix in sour cream, cream of celery soup, and Parmesan cheese. Reduce heat to low, and heat through.
• Serve spinach sauce over spaghetti or egg noodles.

PASTA WITH SPINACH-BASIL SAUCE

Steps:

• In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
• Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
• Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
• Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

ARTICHOKE SPINACH PASTA SAUCE

Steps:

• Puree spinach in food processor until smooth.
• Whisk spinach, Alfredo sauce, artichoke hearts, mozzarella cheese, Parmesan cheese, cream cheese, garlic, and tomato together in a pot.
• Pour water into Alfredo sauce jar and top with lid. Shake water in jar to release last remnants of Alfredo sauce, and stir into pot with Alfredo sauce mixture.
• Cook Alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.

PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.

HERB CHEESE AND SPINACH SAUCE WITH PASTA

Steps:

• Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
• Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
• To serve, spoon over 1 pound of pasta, cooked.

SPINACH PASTA SAUCE

Steps:

• In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, paste, Parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon.

CHICKEN, MUSHROOM AND SPINACH PASTA WITH BLUE CHEESE SAUCE

Steps:

• Prepare the pasta, according to package directions, while you make the rest of the meal.
• Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
• Put the rest of the olive oil in the pan and add the onions and mushrooms.
• Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
• Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
• Add the cooked pasta and stir to mix.
• Add salt and pepper to taste and serve.

SPINACH PASTA WITH SALMON AND CREAM SAUCE

Steps:

• Bring the cream and half of the butter to a simmer in a small saucepan.
• Add 1 tsp.
• of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
• Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
• of salt, and drop in the noodles.
• Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
• Remember, fresh pasta is ready in 2 to 3 minutes at the most.
• Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
• Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
• Garnish with a sprig of fresh dill and serve at once.

CHICKEN & BACON PASTA WITH SPINACH & TOMATOES IN GARLIC CREAM SAUCE RECIPE - (4.2/5)

Steps:

• Heat 2 tablespoons of olive oil until hot, in a large skillet . Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (it should be already cooked and drained of fat). Stir until well mixed. Add half and half and bring to boil, add grated Parmesan cheese: Reduce to simmer and stir, until the cheese melts and the sauce is creamy, only about 1 minute (at most 2 minutes). Remove from heat. Season with more crushed red pepper and salt, if needed. In the mean time, cook pasta according to package instructions. Add cooked pasta to the skillet with the sauce. Add remaining half of baon (already cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

A1 PASTA WITH STEAK WITH A1 SPINACH AIOLI SAUCE #A1

Steps:

• boil 16 ounces of water for pasta, add a pinch of salt.
• once water comes to a boil, add uncooked pasta for 7 to 8 minutes, a la dente.
• season your steaks with a tablespoon on each of A1 sauce.
• cook steak for five minutes on each side on a low to medium heat.
• take pasta off once done, drain water off from pasta into a colander.
• let your steak rest for about 5 minutes to seal in the juices, before slicing thinly into thin strips.
• plate your pasta, put your thin strips of steak on top.
• make your Aioli Sauce.
• blend 3 egg yolks, 1 pint of virgin olive oil, 1/4 teaspoon of minced garlic.
• Add 2-3 tablespoons of lemon juice at the end of the sauce if too thick, too unthicken (5 minutes).
• Warm your sauce with the spinach for about 5 minutes.
• Drizzle the sauce with the spinach over the plated pasta and steak.
• May grate some fresh parmesan on top of each plate.
• Enjoy your A1 Pasta with Steak with A1 Spinach Aioli Sauce A1.

PASTA WITH SPINACH-BASIL SAUCE

Steps:

• 1. In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes. 2. Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor. 3. Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth. 4. Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

PASTA WITH SPINACH BASIL SAUCE

Steps:

• Cook shallots in 2 tbsp olive oil over medium low heat until soft. Submerge basil and spinach in simmering salted water and drain immediately. Squeeze out water. Process basil, spinach, shallots, ricotta, parm, nutmeg, salt and pepper and process til smooth. Cook Fettucine until al dente and save 1 cup water. Toss pasta with sauce and thin with pasta water as needed.