Spinach Pasta With Corn Edamame And Green Beans Recipes

HIGH PROTEIN SPINACH PASTA BAKE

Steps:

• Soak the cashews in the boiling water for about 20 minutes
• In the meantime, prepare the pasta following the directions on the package. Rinse and drain well, transfer it to a large bowl and set aside
• When the cashews are ready, transfer them, with the soaking water, to a high power blender or Nutribullet. Add the nutritional yeast and 1/2 to 3/4 teaspoon of salt (to taste) and blend until smooth and creamy. Set aside
• Heat the olive oil in a large non-stick skillet. Add the spinach and cook over medium heat for about 10 minutes, stirring often. Add the non dairy milk and cashew cream, 1/4 teaspoon of salt and pepper and continue cooking cook for another minute or two, stirring constantly
• Preheat the oven to 350F. Coat a 9x11 inch baking dish with cooking spray
• Add the spinach mixture to the pasta and mix well. Transfer it to the baking dish, sprinkle the cheese on top and bake for 20 minutes, or until the cheese has melted

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.

CREAMY CORN-AND-SPINACH PASTA

Steps:

• Strip corn kernels from cobs (you should have about 2 cups); reserve. Place cobs in a large pot filled with water, season generously with salt, and bring to a boil. Add pasta; cook 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, remove and discard corncobs, and drain.
• Return pot to medium-high heat; swirl in butter. Add scallion whites and light-greens and corn kernels, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low; add spinach, both cheeses, and 1/2 cup reserved pasta water and stir until spinach wilts and cheeses melt.
• Return pasta to pot; cook 1 minute more, adding more pasta water as needed to create a silky sauce. Serve, sprinkled with scallion tops, more pecorino, and pepper.

PASTA WITH BEANS AND SPINACH PARMESAN

Steps:

• Cook pasta until just tender.
• Ladle 1 cup of pasta cooking liquid into bowl and reserve.
• Drain pasta.
• Saute onion& garlic in oil, then add 1 T water to skillet& cook over medium heat until onion is golden and tender, stirring often.
• Add 1 c reserved pasta cooking liquid, spinach& tomatoes to skillet.
• Cover& cook until spinach wilts, about 3 minutes.
• Add cannellini beans& pasta.
• Cover& cook until heated, about 2 minutes.
• Stir in cheese& season with salt& pepper.

SPINACH PASTA WITH CORN, EDAMAME, AND GREEN BEANS

Steps:

• Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions, adding the green beans and edamame 3 to 4 minutes before end of cooking. Drain pasta and vegetables, then place in a bowl.
• Add corn kernels and immediately stir in garlic and oil. Add lemon zest and juice, basil, and 1/2 teaspoon salt; season with pepper, and stir to combine.
• (Per Serving)
• Calories: 824
• Saturated Fat: 2.9g
• Unsaturated Fat: 12.8g
• Cholesterol: 108mg
• Carbohydrates: 129g
• Protein: 35.6g
• Sodium: 263mg
• Fiber: 20.2g