Penne With Spinach And Garlic Recipes

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

PENNE WITH ROASTED TOFU, PEPPERS AND SPINACH IN GARLIC SAUCE

Steps:

• FOR TOFU:.
• Preheat oven to 450°F.
• Combine soy sauce or tamari and sesame oil in a medium bowl.
• Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
• Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
• Let tofu cool, up to 24 hours.
• FOR PENNE AND VEGGIES:.
• Bring a large pot of salted water to boil for the pasta.
• Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
• Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
• Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
• Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
• Drain pasta and stir in tofu and veggies.
• Top with grated parmesan if desired.

PENNE WITH SPINACH AND GARLIC

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Reserve 3 tablespoons pasta water; drain pasta.
• Combine reserve pasta water, 1 teaspoon olive oil, and lemon juice in a small bowl; set aside.
• While pasta cooks, place a large skillet over medium-high heat until hot.
• Add almonds and cook; stirring constantly, 1-2 minutes or until toasted.
• Set almonds aside.
• Coat skillet with cooking spray; add remaining 1 teaspoon olive oil.
• Return to medium-high heat until oil is hot.
• Cut onion slices in half; add onion and garlic to skillet.
• Cook, stirring constantly, 4 minutes or until tender.
• Add spinach, and cook, stirring constantly, 2 minutes; stir in almonds, salt, and pepper.
• Stir in reserve pasta water mixture.
• Add pasta, and toss gently.
• Serve immediately.