spinach pasta recipe. Spinach Spaghetti in Creamy Vegetable Sauce

suitable for vegans
contains onion
contains garlic

Do you want to enslave mankind and rule over the world, but don't know how? Ask cats and babies! My nephew Timoshka, aka Treasure, aka Bunny, aka Sunshine, came to my dacha :) He instantly captured all my attention and time without a trace. On culinary exploits you won't waste a single minute.

Recipes from our special section help out, praise them! I add another one to the piggy bank: pasta with spinach. Delicious, fast, straight from the garden, what more could we want…

For spinach pasta we need:

• 450 grams of pasta;
• 300 grams of fresh or frozen spinach;
• 1 onion;
• 2 cloves of garlic;
• olive oil for frying;
• salt and black pepper to taste.

First, boil the pasta as usual until tender. It is best to use horns or feathers, but I only had long ones. I had to break it mercilessly :)

Finely chop the onion and garlic and fry vegetable oil until golden.

Now put spinach in a pan with onions and simmer for 5-7 minutes. In fresh spinach, you can add a little water, and from frozen, on the contrary, you need to evaporate all the liquid.

It remains only to add the pasta boiled in advance to the stewed spinach and mix everything.

That's all. Spinach pasta is ready. Let's embellish them for beauty with circles of radishes (or cherry tomatoes) and dine faster at an accelerated pace, while our little ruler of the world sniffs from the cradle :) Bon appetit!

P.S. Even if this fast food like pasta with spinach, there is no time, delivery of rolls in Krasnodar or in any other city of yours will help out. And thematically designed sets will decorate your holiday, whether it's a birthday or a wedding anniversary.

Everyone who watches their figure is familiar with such a plant as spinach. This one is especially popular leaf vegetable in Europe and America. In our country, until a certain time, spinach was underestimated. And absolutely in vain. In addition to a large amount of vitamins and minerals, spinach is rich in protein. 100 grams of green leaves contain almost 3 grams of protein, which is much more than is found in legumes. At the same time, it is very low - only 23 kcal per 100 grams.

Spinach is widely used in cooking. From it you can cook soup, stuffing for rolls and pies, sauce and salad. Italy is getting ready traditional pasta with spinach. In this dish, a leafy vegetable is added both fresh and grated as a sauce. By the way, to make green pasta, spinach is also added to it.

Pasta with spinach and cream

This is the easiest, fastest and delicious recipe with spinach. Beautiful lung variant supper.

Therefore, boiled in in large numbers water until half cooked (150 g per 1 serving). At this time, you need to prepare the spinach: rinse it under cold water and cut finely. Sauté the chopped leaves in a frying pan. a small amount butter. Then add 70 ml of heavy cream, wait until the mass boils, and transfer the pasta into it. Mix everything well, warm under the lid for a minute - and you can serve.

Pasta with spinach, the recipe of which is offered above, will turn out even tastier if you sprinkle it with grated parmesan or fresh herbs when serving. Bon appetit!

Lean and spinach

Any type of pasta is suitable for this dish. It is boiled in a large amount of water until half cooked (for 1 serving 150-200 g). At this time, you need to prepare the dressing for the pasta.

To do this, boil broccoli in salted water, after disassembling the head of cabbage into inflorescences. While the cabbage is cooking (5 minutes), fry finely chopped garlic and onion in olive oil, then add parsley and broccoli, and after another 2 minutes, spinach. Simmer for 3 minutes and remove from heat.

Spread spinach and broccoli dressing over pasta. Sprinkle with Parmesan and garnish with olives. lean pasta ready. This great option dinner for vegetarians and not only.

spinach and cheese pasta recipe

For this dish you will need a special type of pasta - conchiglioni (conchiglioni). These are pasta that are shaped like big shells. They need to be stuffed with spinach and ricotta filling, and then sent for baking in the oven. By the way, the pasta does not need to be boiled first.

To begin with, garlic is fried in a frying pan with heated olive oil. Then add about 300 g of frozen spinach to it, salt and pepper. When the dressing has cooled down a bit, you need to mix it with ricotta (250 g). Salt to taste and add nutmeg.

Prepare bechamel sauce. To do this, melt 30 g of butter in a pan, add 30 g of flour, fry a little and pour into the mixture warm milk. Do not stop stirring constantly so that lumps do not form. When the sauce thickens a little, remove from heat.

Stuff the conchiglioni with the spinach and ricotta filling. Place in a baking dish and pour over the bechamel sauce. You can sprinkle grated parmesan on top - and it's time to send it to the oven. After 40 minutes, the spinach pasta will be ready. Bon appetit!

and spinach

A real find for athletes will be pasta with spinach and chicken dressing. This dish is not only tasty, but also rich in protein, which is just what you need to build muscle.

First, fry a few slices of bacon in a pan. Then add chopped bacon chicken breast. Saute for 5 minutes and then add the spinach to the pan. Pour in 30 ml of cream and simmer the dressing for 5 minutes.

While the sauce is cooking, boil the pasta. Place dressing on top, sprinkle with grated cheese if desired. Spinach and chicken pasta is ready. It can be served for lunch or dinner.

How to make spinach pasta dough

For those who like the taste homemade pasta, you will like next recipe cooking this dish. According to him, spinach is added directly to the dough, which from this acquires a beautiful emerald hue.

For you will need 200-250 g flour, 2 eggs, 100 g fresh spinach, salt, boiling water. Remove the eggs from the refrigerator beforehand, all the ingredients for the dough should be at the same room temperature.

First you need to prepare the spinach. To do this, it must be washed under running water, then put in a bowl and pour boiling water, leaving it in water for 2-3 minutes. At this time, prepare a bowl of ice water. Using a slotted spoon, remove spinach from hot water into the cold. This is done in order to keep bright green color plants. After that, spinach should be squeezed well and chopped in a blender. In total, you should get 2-3 tablespoons of pureed green mass.

Now you can start kneading the dough. To do this, sift the flour directly on the table, form a hill out of it with a recess, into which add salt, spinach and beat in the eggs. Knead with your hands elastic dough. Shape into a ball, wrap in cling film and refrigerate for 2 hours. After that, take out the dough, roll it thinly and make a paste with a rolling pin and a knife or drive it through a special machine.

Pasta with spinach is boiled in the same way as regular pasta. It can be served as independent dish- both with sauce and without it.

Step 1: Prepare the pasta.

Boil the pasta of your choice in salted water until tender. More precise instructions, including those indicating and exact time cooking pasta, look on the package, as each type has its own. The only thing I can say for sure is that they need to be cooked on 30-60 seconds less than the specified time, because after, in the process of cooking this dish they still have time to get there.
Throw the boiled pasta in a colander and cool with ice water so that they do not stick together. You can also add butter or vegetable oil to them and mix. Do not pour out the water in which the pasta was cooked, we may still need it.

Step 2: Prepare spinach.

Rinse the spinach leaves, shake off excess moisture and lightly dry, lay on a cutting board and cut into strips of medium thickness.

Step 3: Prepare the onion and garlic.

Peel the onion, cut off the excess and rinse the vegetables under cold water. Cleaned and washed onion cut into small cubes.
Disassemble the head of garlic into cloves, crush each with the flat side of a knife blade, then peel and chop very finely.

Step 4: Cook pasta with cream cheese and spinach.

Place the skillet on medium fire pour olive oil into it and heat it up. Sprinkle finely chopped onion and garlic 5 grams thyme, add salt, stir and fry until translucent. If necessary, reduce the fire even more.


Spinach leaves should go into the pan next, stir them and wait until they begin to release juice. Add cream cheese to the skillet and mix well. Just stir very quickly so that nothing sticks together.


And the last to run the pasta, if after that it turned out that the spinach did not give enough juice and the contents of the pan are dry, pour out some of the water in which you boiled pasta. Mix everything, add the remaining thyme, as well as salt and pepper, if you see fit. Turn the heat down to almost low and cook everything for 1-2 minutes. Then remove the pan from the stove and leave the dish to cool quite a bit so that it is not scalding.

Step 5: Serve pasta with cream cheese and spinach.

Pasta with cream cheese and spinach should be served hot to the table, so they are tastier. This is a completely independent and complete dish, so you don’t need to supplement it with anything, just divide it into portions and enjoy the taste.
Bon appetit!

TO cream cheese you can add hard, only before that it needs to be crushed with a fine grater.

Young spinach leaves can not be cut, they are already quite small in size by themselves.

No matter what kind of spinach you have in the refrigerator, just cut from the garden or frozen, it will always be an excellent field for tasty and healthy culinary experiments.

according to this recipe, you can prepare a sauce for any type of pasta, or you can take cannelloni (tubes) or conchiglioni (shells), stuff and bake, but then you will need one and a half times more spinach than indicated in the list of components.

Pasta with spinach in a creamy sauce - recipe, ingredients for 2 servings:

1. 300 g fresh or frozen spinach
2. 120 ml cream of any fat content
3. 50 g Parmesan cheese
4. 100 g of any soft cheese type "Feta" or "Cheese"
5. 1 bulb
6. 250 g paste
7. Nutmeg to taste
8. Black ground pepper taste
9. Salt to taste

Step by step preparation:

Step 1:

We clean the onion, finely chop and fry until transparent in vegetable oil. If you are not crazy about calorie counting, then creamy, and it will be even tastier.

Step 2:

We send washed and dried spinach or frozen bars to the same pan. There is no need to pre-thaw the greens.

And in tiny:

Step 3:

After 5-7 minutes, pour in the cream, continue to simmer, stirring occasionally for the same amount of time.

Salt, pepper, add nutmeg. The first two components are to taste. The latter is enough half a teaspoon. It will give the sauce a pleasant spicy and slightly sweet flavor.

Step 4:

We cut the soft cheese into cubes, send it to the pan and simmer the spinach for a couple of minutes.

Step 5:

Actually, our sauce is ready and it is quite possible to mix it with any kind of pasta. But since I just love conchiglioni, they often stuff them with spinach, adding more herbs or mushrooms, as I wrote above.

Here's what it looks like:

Then I sprinkle with grated parmesan and send it to the oven preheated to 200 degrees for 10-12 minutes so that the cheese melts.

Pasta prepared according to classic recipe of this sauce on the preview.

Bon appetit! I'm sure you'll want to come back to this dish again and again!

Usefulness from "Pate": pasta with spinach cream sauce cook with boiled chicken, shrimps, mushrooms, bacon. Choose your favorite ingredients and experiment. It's so interesting!

And for a snack one more cool recipe From food guru Jamie Oliver:

Cooking time– about 20 minutes (5 minutes to prep, 7 minutes to cook the pasta and 10 minutes to make the spinach cream sauce)

Servings – 3–4.

Spinach is a useful low-calorie plant with high content protein and vitamins. Spinach leaves cooked in a creamy sauce have delicate taste and go well with pasta, but can also be used as a separate dish - in this case, proportionally more ingredients for the sauce should be taken.

Spinach pasta - very hearty meal thanks to the creamy sauce.

Ingredients

• pasta - 200-250 g;
• spinach - 200 g;
• onion - 1 medium onion;
• garlic - 2-3 cloves;
• coconut or sunflower oil - 10 ml;
• butter - 40 g;
• cream 20% - 200 ml;
• cheese (parmesan or cheddar) grated - 50 g;
• salt and black ground pepper.

During the preparation were used:

• electric stove;
• frying pan with non-stick coating;
• 4 liter saucepan;
• knife and cutting board.

Cooking process step by step

1. Pour in the water to boil the pasta. Salt and pepper to taste. Add coconut oil. Boil the pasta for a minute less than indicated on the package (later it will be saturated with cream and will be soft).



2. Before draining the water, pour some into a mug. If necessary, this broth can be added to the sauce.



3. Drain the cooked pasta in a colander and, while it is hot, add 10 g of butter.



4. Wash vegetables well. Finely chop the peeled onion and garlic. Fry them together in butter until soft.




5. Remove the tough parts from the spinach and cut the green part into narrow stripes. If a variety with small leaves, you can not cut, but only remove the legs.




6. Add chopped spinach and cook for 2-3 minutes over low heat, stirring constantly.



7. Gradually pour in the cream, cook for 2 more minutes. If the sauce is very thick, you can add the stock left over from the pasta.



8. When the mixture boils, salt and pepper it to taste.



9. Add pasta and mix thoroughly.



Serve the pasta immediately or the sauce will harden.

• The sauce is being prepared small fire if an electric stove is used - at a temperature of 100 degrees.
• The recipe uses Chinese large spinach, you can replace it with any other variety.
• Instead of coconut oil you can use sunflower.
• If the spinach is frozen, before cooking put it in a colander, dip in boiling water for a couple of minutes and squeeze out excess liquid with a spoon.
• Cream can be replaced with a mixture of 300 ml of milk and a tablespoon of flour. It is recommended to prepare the creamy base in a separate pan. In this case, the flour must be fried with butter before adding milk.
• Remember what fatter than cream the higher the calorie content.

Bon appetit!