LIGHT SPINACH AND LEEK LASAGNA
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
- Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.
Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
LEEK, BACON, AND PASTA
This is our family's take on a dish my husband saw on TV (I believe the original used pancetta and some hard-to-find ingredients). It's super tasty and quick. Always a big hit at my house and we rarely have leftovers.
Provided by Bookwyrm
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
- Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
- Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 59.1 g, Cholesterol 31.2 mg, Fat 13.9 g, Fiber 4.1 g, Protein 22.4 g, SaturatedFat 4.9 g, Sodium 619 mg, Sugar 3.1 g
FRESH LEEK AND SPINACH PASTA
This is a do-it-yourself pasta sauce, which I consider really versatile. I use whatever is on hand, but my preference is to at minimum have leeks and spinach, hence the title! Add more of whatever you like, omit what you don't. Throw in something new! I'd love to hear what you think and what kinds of tweaks you make to it. I'm posting the way I most recently had it, but the wild leek pesto is a rare treat, it's available to me only in the spring at the farmers' market. I usually don't add any pesto in, but now that I've tried it, I might experiment with others to see what works (arugula might be nice!) Sometimes I add tuna, or slices of the sun-dried tomato tofurky sausages for some protein.
Provided by Cyllene
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
- Slice the red pepper into long thin slices.
- I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
- Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
- In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
- Add olive oil to the pan and heat.
- Add the leeks and red pepper. Saute for about 3 minutes.
- Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
- While sauteeing, add the spinach to the colander and rinse.
- Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
- Reduce the heat to med-low and saute for another couple of minutes.
- Add the reserved cream cheese and mix all together. Add the tomatoes.
- Once the pasta is cooked, pour gently over the spinach and drain.
- Crumble the feta cheese into the vegetables.
- Add half pasta to pan. Add pesto and stir.
- Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
- Adjust to low heat. Cover and heat for 2 minutes.
- Stir everything together and serve.
Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 2.5, Sodium 304.2, Carbohydrate 85.8, Fiber 5.2, Sugar 4.9, Protein 17.3
CREAMY LEEK PASTA
A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Put the pasta in a pan of boiling water and cook for 12 minutes.
- Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add the garlic, mustard, creme friache and cheese to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g
More about "fresh leek and spinach pasta recipes"
CREAMY SPINACH PASTA WITH PRAWNS AND LEEK
From busylizziecooks.com
5/5 (4)Total Time 25 minsCategory DinnerCalories 633 per serving
- Place the spinach in a microwaveable container with a little water and defrost in the microwave. This took me 4-5 minutes, stirring every 2 minutes.
SAUTéED SPINACH AND LEEKS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
4.3/5 (44)Total Time 13 minsCategory Side DishesCalories 42 per serving
QUICK GREEN PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 20 minsCategory Pasta RecipesCalories 360 per serving
- Finely slice the broccoli stalks, reserving the tips.Put a large, non-stick, shallow casserole pan on a medium heat.
SHRIMP, LEEK, AND SPINACH PASTA RECIPE | REAL SIMPLE
From realsimple.com
5/5 (489)Calories 691 per serving
- Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
- Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
- Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
10 BEST PASTA WITH FRESH SPINACH RECIPES | YUMMLY
From yummly.com
ONE-POT SPINACH PASTA | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
4.5/5 (122)Calories 567 per servingCategory Main
- Peel and finely chop onion and garlic. Zest the lemon and remove thyme leaves from stems. Place onions, garlic, fresh thyme, frozen spinach, and fusilli in a large saucepan. Add the vegetable stock and bring to a boil. Allow to cook for approx. 12 – 15 min., or until the noodles are al dente. Remove from heat.
- Add ricotta, lemon zest, and half of Parmesan cheese to the pot. Stir well and season with salt and pepper to taste. Serve with remaining Parmesan and enjoy!
PASTA WITH SPINACH AND SMOKED SAUSAGE | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Calories 265 per servingTotal Time 25 mins
- Cut the sausage lengthwise into quarters. Slice into 1/4-inch pieces. In a large skillet, cook leek and garlic in hot olive oil until leek is tender. Stir in sausage, chicken broth, and roasted peppers. Bring to boiling; reduce heat. Add spinach. Cook, stirring frequently, for 1 to 2 minutes or just until spinach starts to wilt. Remove from heat.
- Meanwhile, cook the pasta according to package directions, omitting any oil or salt; drain. Return pasta to saucepan. Add spinach mixture, basil, Parmesan cheese, and black pepper. Toss to coat. Serve immediately. Makes 4 main-dish servings.
SAUSAGE PASTA WITH SPINACH AND LEEKS - LEMONSFORLULU.COM
From lemonsforlulu.com
5/5 (1)Estimated Reading Time 4 minsServings 8
- Cook brats according to package directions in a deep skillet. When brats are fully cooked, remove the brats and set aside. Add the leeks to the same skillet and cook until they begin to soften. Add garlic and cook for one minute.
- Add pasta shells to the same skillet. Stir in the chicken broth. Cover and cook the pasta on medium to medium low for 20-25 minutes stirring occasionally. Continue to cook until the pasta is soft and the broth has been mostly absorbed. Stir in Italian seasoning and Parmesan cheese. Stir pasta just until the cheese has melted. Remove the pasta from the heat and stir in the fresh spinach.
PORTOBELLO, PANCETTA AND SPINACH PASTA - RECIPES
From more.ctv.ca
Servings 2-3Total Time 20 minsCategory Dinner
- In a sauté pan on medium high heat add in the olive oil and the pancetta. Cook until the pancetta is slightly crispy and golden.
- Add in the leeks and sauté for about three to four minutes until they are softened. Add the garlic and cook for an additional two minutes.
ITALIAN SAUSAGE SOUP WITH SPINACH, PASTA, AND CARAMELIZED ...
From asimplepantry.com
4.9/5 (9)Total Time 1 hrCategory Dinner, Lunch, SoupCalories 372 per serving
- In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil, followed by the Italian sausage. Cook until browned, breaking the meat up as it cooks, around 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving behind the juices in the pot.
- Reduce heat to medium and add remaining olive oil, followed by the fennel and leek. Saute, stirring occasionally, until fennel is softened, about 5 minutes. Add the garlic and cook until fragrant, around 1 minute. Add the white wine and cook until mostly evaporated, about 1-2 minutes. Increase heat to medium-high and continue cooking until fennel and leek are browned and caramelized, 3-4 minutes more.
- Add the tomato paste and crushed red pepper and saute until fragrant, 2 minutes. Season with salt and pepper as desired.
- Add chicken stock, diced tomatoes, and the cooked sausage. Stir gently and bring the pot to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in the ditalini pasta and cook for an additional 8 minutes. Stir in the spinach and let wilt for 1-2 minutes. Adjust seasoning as needed, then ladle hot soup into bowls and top with grated parmesan. Enjoy hot.
SAUTéED SPINACH AND LEEKS | RECIPE | FRESH VEGETABLE ...
From pinterest.com
4.3/5 (45)Total Time 13 minsServings 3
SHRIMP, LEEK, AND SPINACH PASTA RECIPE | RECIPE | FAST ...
From pinterest.com
4/5 (489)Estimated Reading Time 2 minsServings 4Total Time 20 mins
FARM FRESH FEASTS: CRANBERRY, CHICKEN, SPINACH AND LEEK ...
From farmfreshfeasts.com
Estimated Reading Time 2 mins
CREAMY LEEK AND PARSLEY PASTA – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Reviews 10Estimated Reading Time 4 mins
MELTED LEEKS WITH SPINACH, BASIL AND RICOTTA RECIPE ...
From realfood.tesco.com
Cuisine GlobalCategory LunchServings 8Total Time 45 mins
RECIPE - PASTA WITH WILD LEEK PESTO
From lcbo.com
CREAMY LEEK SPINACH PASTA RECIPES
From tfrecipes.com
SPINACH PASTA RECIPES | BBC GOOD FOOD
FRESH LEEK AND SPINACH PASTA RECIPES
From tfrecipes.com
BACON, LEEK & MUSHROOM PASTA RECIPE BY CHRISTINA FENWICK
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love