5 Ingredient Garlicky Butter Pasta With Spinach Recipes

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FRESH SPINACH AND TOMATO PASTA



Fresh Spinach and Tomato Pasta image

This fresh spinach and tomato pasta recipe has a light yet mouthwatering garlic butter sauce! It's bright, simple to make, and great for summer weeknights.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 9

8 ounces pasta (I used linguine)
1 tablespoon olive oil
3 tablespoons butter
5-6 cloves garlic (minced)
12 ounces little tomatoes (grape, cherry, etc.) (cut in halves)
1/4 teaspoon Italian seasoning
2 cups (packed) fresh baby spinach
1/2 cup freshly grated parmesan cheese
Salt & pepper (to taste)

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.

Nutrition Facts : Calories 395 kcal, Carbohydrate 48 g, Protein 14 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 286 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GARLIC SPINACH SPAGHETTI



Garlic Spinach Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt and freshly cracked black pepper
4 tablespoons salted butter
4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon

Steps:

  • Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
  • In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
  • Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
  • Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS



Pasta With Garlicky Spinach and Buttered Pistachios image

If you want to get the timing just right on this one - no wasted time! - start the sauce a few minutes after you've dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don't count this recipe out if you're not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  • Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  • Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

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