One Pot Pasta Florentine Recipes

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ONE-POT PASTA FLORENTINE



One-Pot Pasta Florentine image

This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (finely diced (about 1 cup))
2 medium cloves garlic (minced)
8 ounces cavatappi pasta (uncooked (can sub another tubular pasta like penne))
1 cup vegetable stock + more if needed
1 14.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4 ounces shredded Asiago cheese (about 1 cup + a little more for topping (optional))
4 cups tightly packed baby spinach
1/4 - 1/3 cup half-and-half or whole milk
Crushed red pepper for topping (optional)

Steps:

  • In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
  • Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
  • Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
  • Top servings with additional shredded cheese and crushed red pepper.
  • Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY



One-Pot Lemon Garlic Shrimp Pasta Recipe by Tasty image

This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.

Provided by Robert Broadfoot

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb large shrimp
salt, to taste
pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Steps:

  • In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
  • Drain and set pasta aside.
  • In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
  • Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
  • Add oregano and spinach, cook until wilted.
  • Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
  • When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
  • Enjoy!

Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams

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