Farfalle With Fontina Tasso Ham And Baby Spinach Recipes

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FARFALLE WITH SPINACH, GARLIC & RICOTTA



FARFALLE WITH SPINACH, GARLIC & RICOTTA image

Bowtie pasta with a creamy spinach sauce made with part-skim ricotta. A scrumptious low-fat dish. You can use frozen spinach instead of fresh. Just substitute two 10 oz. packages of thawed frozen chopped spinach, making sure you squeeze out all the liquid to avoid a watery sauce.

Provided by Judy W

Categories     Pasta

Time 55m

Number Of Ingredients 11

1 Tbsp plus 1 tsp. olive oil
1 red bell pepper, diced
5 clove garlic, minced
1 lb spinach, stemmed & coarsely chopped (8 cups)
3/4 tsp salt
1/4 tsp pepper, freshly ground
1/4 tsp ground nutmeg
1 c part-skim ricotta cheese
1/3 c low-fat (1%) milk
12 oz farfalle (bow-tie) pasta
1/3 c chopped fresh basil, or 1 tsp. dried

Steps:

  • 1. Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes. Stir in the garlic and cook, stirring frequently, until the garlic is tender, about 2 minutes.
  • 2. Stir in the spinach, salt, black pepper, and nutmeg and cook, stirring frequently, until the spinach has wilted, about 3 minutes. Stir in the ricotta and milk and cook until the sauce is creamy and heated through, about 4 minutes longer.
  • 3. Meanwhile, cook the farfalle in the boiling water until just tender. Drain well. Transfer the spinach sauce to a large bowl, add the farfalle and basil, and toss to combine.

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA



Ham, Spinach and Fontina (Or Gruyere) Strata image

A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!

Provided by Nif_H

Categories     < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 large baguette
1/4 cup butter, melted
2 tablespoons olive oil
2 medium onions, chopped
1 lb ham, cut into 1/2-inch cubes
4 large eggs
4 cups milk
1/4 teaspoon nutmeg, grated
salt & freshly ground black pepper
6 cups fresh spinach, coarsely chopped (about 2 bunches)
3/4 lb Fontina cheese or 3/4 lb gruyere cheese, grated

Steps:

  • Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
  • Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
  • In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
  • Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

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