Farfalle With Sausage Pine Nuts Tomatoes Spinach Recipes

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FARFALLE WITH SAUSAGE, PINE NUTS, TOMATOES & SPINACH



Farfalle With Sausage, Pine Nuts, Tomatoes & Spinach image

I made this up as I went along - it is so good! Ingredients are not exact, so use as much or little as you like.

Provided by nancy.meyer

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces farfalle pasta (bowtie)
1 lb hot Italian turkey sausage (removed from casings)
1/4-1/2 cup olive oil
2 tablespoons minced garlic
1/2 cup pine nuts
1 small onion
1/2 teaspoon red pepper flakes
12 ounces sliced mushrooms
6 ounces sun-dried tomatoes (softened and julienned)
1 pint cherry tomatoes, halved
6 ounces fresh Baby Spinach
3/4 cup grated parmesan cheese (more for sprinkling on top)
salt & pepper

Steps:

  • Cook farfalle according to package directions. Drain.
  • Heat olive oil in a large, heavy skillet.
  • Add garlic, and sauté until fragrant (about 3 minutes).
  • Add pine nuts to garlic, and sauté 5 minutes.
  • Add onion, sauté until soft (3 minutes).
  • Add mushrooms and sauté 3 minutes.
  • At this point you may need to add more olive oil if mixture is dry.
  • Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Sauté mixture while sausage is browning, stirring occasionally.
  • In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and sauté until mixture is moist but not soupy.
  • Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
  • In a large bowl, combine farfalle and sausage/vegetable mixture.
  • Stir in parmesan cheese. Blend well.
  • Spoon into pasta bowls or plates and top with additional parmesan cheese.

FARFALLE WITH PIGNOLE, PROSCIUTTO, AND SPINACH



Farfalle with Pignole, Prosciutto, and Spinach image

Provided by Food Network

Categories     main-dish

Time 35m

Yield about 4 servings

Number Of Ingredients 10

3/4 cup pignole nuts (pine nuts)
3/4 cup raisins
1/2 cup boiling water
1/2 cup olive oil
3 or 4 cloves garlic, minced
1 small bunch baby spinach, fresh and washed
1 pound farfalle pasta (bowties)
1/4 pound prosciutto, sliced into small pieces
Salt and pepper
Grated Locatelli Romano cheese, as needed

Steps:

  • Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted.
  • Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.

FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS



Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins image

Make and share this Farfalle With Prosciutto, Spinach, Pine Nuts and Raisins recipe from Food.com.

Provided by DianeH

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup golden raisin
1/2 cup boiling water
1/2 cup olive oil
4 garlic cloves, minced
10 ounces Baby Spinach, cut into shreds
1/2 cup pine nuts, toasted
1 lb farfalle pasta
1/4 lb prosciutto, cut into 1/4 strips
1/3 cup parmesan cheese, grated
salt and pepper

Steps:

  • Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
  • Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
  • Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.

Nutrition Facts : Calories 886.6, Fat 43, SaturatedFat 6.4, Cholesterol 7.3, Sodium 193.2, Carbohydrate 105.7, Fiber 6.6, Sugar 13.8, Protein 23.2

FARFALLE WITH SAUSAGE, TOMATOES, AND CREAM



Farfalle with Sausage, Tomatoes, and Cream image

Provided by Cara Brunetti Hillyard

Categories     Milk/Cream     Cheese     Dairy     Onion     Pasta     Pork     Tomato     Sauté     Quick & Easy     Dinner     Sausage     Boil     Bon Appétit     Virginia     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

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