Spinach pasta. Spinach pasta. In general, green pasta!

Pasta with spinach and shrimp

Today I’ll tell you about a dish that is, in fact, a competitor to the most popular recipe on this blog at the moment - shrimp pasta in creamy sauce.
However, this option, in my opinion, is more interesting, since the pasta here is not boiled separately, as in the vast majority of recipes, but is cooked together with the sauce and therefore has a richer taste.

• Shrimp (200 gr.)
• Fresh spinach (50 gr.)
• Tagliatelle or other pasta (200 gr.)
• Chicken broth (200 ml)
• Cream (200 ml)
• Parmesan
• Oregano
• Garlic
• Vegetable oil
• Black pepper
• Salt

Defrost the shrimp by pouring boiling water over them for three minutes:

Clean and drain in a colander to drain:

Roughly chop the garlic:

Heat a couple of tablespoons of vegetable oil in a frying pan and fry the garlic for a minute:

Discard the garlic and add shrimp. Salt, pepper and fry for just about a minute and a half:

Putting aside:

Fill the pan with chicken broth and deglaze it as follows:

Take a suitable pan, pour the contents of the pan into it, add cream and salt to taste:

Bring to a boil, add pasta and cook until 2/3 done (see time on package):

Three cheese on a fine grater:

Sprinkle it over the spinach pasta (save some cheese for serving):

We dilute the cheese in the sauce, bring the pasta to readiness, add shrimp and mix:

Serve sprinkled with grated Parmesan and lightly sprinkled with freshly ground pepper:

Classic pasta with trout in creamy sauce

Tender and nutritious trout, which is drowned in a creamy sauce, goes wonderfully with durum pasta. The dish turns out to be satisfying, however, its calorie content remains acceptable. The classic recipe is a base into which additional products can be integrated. Let's quickly get started with the step-by-step guide.

For the dish you will need the following ingredients:

• 300 grams of spaghetti;
• 250 grams lightly salted trout;
• 150 milliliters of cream;
• 3 cloves garlic;
• 50 grams of vegetable oil;
• 50 grams of parmesan (hard cheese);
• Lemon juice;
• Fresh herbs;
• Salt;
• Black pepper;
• Marjoram;
• Oregano.

Classic pasta with trout in creamy sauce

Preparation:

1. For the sauce, heat a frying pan over medium heat. Add vegetable oil. Most often it is recommended to use olive oil, which has a pleasant specific taste, is more delicate, and is great for frying fish. If unavailable, you can replace it with regular sunflower oil. Add garlic cloves to the oil. An important nuance: you do not need to peel the garlic. Fry the cloves directly in the peel, then remove.
2. While the oil is heating, prepare the fish. In the classic version, lightly salted trout is used. Remove the skin from a piece of fish. If necessary, remove small bones. Cut the lemon in half and squeeze the juice onto the trout fillet. Place the fish in a frying pan and fry for literally 1-2 minutes on each side over low heat.
3. The next step is to pour in the cream. It is advisable to take them out first so that they reach room temperature. Mix the ingredients, let the sauce boil and reduce the heat slightly.
4. Add spices. Classic spices used for trout are oregano and marjoram. Their combination does not overpower, but rather emphasizes the multifaceted taste of the fish. Sprinkle some black pepper. At the end, add salt to taste. Simmer for 5 minutes. During this time the sauce will thicken a little. Creamy sauce with trout is ready. All that remains is to cook the pasta.
5. Place a pan of cold water on the stove. We wait, the water should boil. Then add salt and one spoon of vegetable oil so that the pasta does not stick together. Now you can throw in the pasta. Stir the pasta occasionally. After the specified time on the package, test for doneness. Usually 5-7 minutes is enough. It's better to undercook the pasta a little than to overcook it. When ready, drain the water using a colander.
6. While the pasta is hot, place it on serving plates and add creamy sauce with trout pieces on top. Finely chop fresh herbs. Grate Parmesan on a fine grater.

Why is it most often recommended to use Parmesan? This type of cheese melts in a matter of seconds and has a piquant and easily recognizable taste. Sprinkle each plate with herbs and cheese. Serve immediately.

Step-by-step recipe with photos

Today we are making pasta again. So what? Fast, tasty, satisfying.

As a rule, any pasta can be served as an independent dish, or as a side dish.

I can say that the recipe for pasta with spinach in creamy sauce, which I want to share today, is quite an independent dish, self-sufficient. And you see for yourself: is it worth serving something else with this pasta?

Cream can be taken at either 20% or 35%. With the latter it will be fattier and you will need to add more of them, because they thicken very much during the cooking process. In general, of course, the amount of cream is a purely individual matter. If you want the paste to “float” in them, add more, no one will judge (I know people who like it that way).

To prepare pasta with spinach in creamy sauce, prepare the ingredients according to the list.

Prepare the sauce. At the same time, cook the pasta according to the instructions on the package.

Step-by-step preparation:

Step 1:

Peel the onion, finely chop and fry in vegetable oil until translucent. If you don't care about calorie counting, then go for the creamy one, and it will be even tastier.

Step 2:

Place washed and dried spinach or frozen bars into the same frying pan. There is no need to defrost the greens first.

Next, we observe an amazing transformation, as a large pile turns into a small pile in a matter of minutes:

Step 3:

After 5-7 minutes, pour in the cream, continue to simmer, stirring occasionally for the same amount of time.

Salt, pepper, add nutmeg. The first two components are to taste. The latter - half a teaspoon is enough. It will give the sauce a pleasant spicy and slightly sweet aroma.

Step 4:

Cut the soft cheese into cubes, place in a frying pan and simmer the spinach for a couple of minutes.

Step 5:

Actually, our sauce is ready and can be mixed with any type of pasta. But since I simply adore conchiglioni, or shells, with various fillings, I often fill them with spinach, adding more greens or mushrooms, as I wrote above.

Here's what it looks like:

Then I sprinkle with grated Parmesan and put it in an oven preheated to 200 degrees for 10-12 minutes so that the cheese melts.

Pasta prepared according to the classic recipe for this sauce in the preview.

Bon appetit! I'm sure you'll want to come back to this dish again and again!

Health benefits from “Pate”: pasta with spinach in a creamy sauce is also prepared with boiled chicken, shrimp, mushrooms, and bacon. Choose ingredients to taste and experiment. It's so interesting!

And for a snack, another cool recipe from cooking guru Jamie Oliver:

MY | SOUP

Spinach is a unique plant that not only has a lot of useful properties, but also a rather neutral taste, which allows you to use its juicy green leaves to prepare completely different dishes, from salads and sauces to desserts.

Light and tender pasta with spinach in a creamy sauce is one of the most popular and successful culinary compositions of traditional Italian cuisine. A quick and tasty meal will undoubtedly diversify the daily menu, making a family lunch or dinner even tastier.

and spinach

A real find for athletes will be pasta with spinach and chicken dressing. This dish is not only delicious, but also rich in protein, which is exactly what you need to build muscle mass.

First, fry a few slices of bacon in a frying pan. Then add chopped chicken breast to the bacon. Sauté for 5 minutes and then add the spinach to the pan. Pour in 30 ml of cream and simmer the dressing for 5 minutes.

While the sauce is preparing, you need to boil the pasta. Place the dressing on top and sprinkle with grated cheese if desired. Pasta with spinach and chicken is ready. It can be served for lunch or dinner.

With spinach and mushrooms

Pasta is a product that every housewife should have in stock in her kitchen, because it can be used to prepare a huge number of delicious dishes. And if spinach, mushrooms and cream are patiently waiting in the refrigerator for their turn, it’s time to make an original creamy mushroom sauce.

• Paste – 250 g;
• Champignons – 250 g;
• Spinach – 400 g;
• Parmesan – 100 g;
• Onion – 1 piece;
• Lemon – ¼ piece;
• Cream – 250 ml;
• Salt, ground black pepper - to taste;
• Seasonings - to taste;
• Olive oil – for frying.

Every housewife should know the recipe for pasta with spinach and mushrooms in creamy sauce. This popular “restaurant” Italian dish is easy to reproduce at home. The traditional duet of delicate cream and aromatic mushrooms is perfectly complemented by fresh spinach leaves. It turns out nourishing, very tasty and aromatic!

1. Wash the onions, mushrooms and spinach. Cut the onion into cubes, mushrooms into thin slices.
2. Fry the onions and mushrooms in a little olive oil, and when they are almost ready, add the spinach leaves to the pan. You can use both fresh and frozen greens. A crushed clove of garlic will add a piquant aroma to the sauce.
3. When the greens soften, pour cream over them and mix everything with a wooden spatula.
4. Salt and pepper to taste. For seasonings, you can add Italian herbs, oregano or dried basil.
5. Boil the pasta in salted boiling water, drain in a colander to drain excess liquid.
6. Place the pasta on plates, pour over the sauce with spinach, mushrooms and cream, and sprinkle with grated cheese on top.

You can replace Parmesan with another hard cheese. Blue cheese with mold will make the finished dish more savory.

Pasta with trout and spinach in creamy sauce

Another ingredient that fits perfectly into the duo of trout and cream sauce is spinach. For this recipe, you will also need to boil the pasta and prepare the most delicate creamy sauce in a separate pan. All manipulations will take no more than 20-25 minutes. This dish is a winning option if there are uninvited guests on the doorstep.

It requires the following ingredients:

• 400 grams of trout;
• 100 grams of spinach;
• Onion;
• 2 cloves of garlic;
• 300 grams of pasta;
• 200 milliliters of cream;
• 2 tablespoons milk;
• 50 grams of butter;
• Salt;
• Black pepper;
• Dried parsley;
• Olive oil.

Pasta with trout and spinach in creamy sauce

Preparation:

1. To reduce cooking time, we will perform several processes in parallel. First, put a large pot of water on the fire to cook the pasta.
2. Then peel the onions and garlic. Using a knife, chop the garlic cloves and then chop the onion. Take a frying pan with high sides and put it on fire.
3. Add butter and fry onion and garlic until lightly browned. During this time, cut the fillet of lightly salted trout into medium pieces of approximately 2-2.5 cm. Add to the pan, add salt to taste. Fry for a few minutes, then turn the fish over to the other side. We repeat a simple manipulation several times.
4. Let's get back to cooking the pasta. The water has boiled, add a spoonful of olive oil and add some salt to the water. Throw in the pasta. Cook until half cooked. Test for doneness before turning off the stove. Drain and rinse the pasta under water.
5. Wash and chop the spinach. The spinach pieces should be approximately the same size as the fish cut. Add spinach to the frying pan. Mix the ingredients and pour in the cream, then add a couple of tablespoons of milk. Bring the sauce to a boil over low heat. Taste the sauce; you may need to add a little more salt. A couple of minutes after boiling, the creamy sauce with trout and spinach is ready.
6. All that remains is to add the pasta to the pan, sprinkle with dried parsley and stir. Cover the finished dish with a lid and leave for literally 3-5 minutes so that the pasta is saturated with the sauce. The dish is ready to be served.

The recipes discussed above have many similarities with each other. Of course, they are united by a set of basic products. But it should be noted that due to spices and minor ingredients you can play with flavor combinations. You can diversify the classic creamy taste with spinach, basil and even pumpkin.

Doubts often arise. What's the best way to proceed? Add the pasta to the sauce in the pan or divide the pasta into bowls and only then pour the sauce over the trout? Our recommendation is to try both options and choose the one you like more. Keep in mind that reheated pasta with sauce will not be as tasty as freshly prepared one.

Pasta with cream cheese sauce and pine nuts

There are a huge number of varieties of sauces that Italians traditionally serve with pasta, and even cream sauce has many variations. Perhaps not everyone knows, but you can prepare the sauce in advance, then divide it into portions and freeze it. This way, you can save a lot of time by simply defrosting the right amount of sauce before starting your meal.

Ingredients you will need:

• Water – 100 ml;
• Fresh/frozen spinach – 100 g;
• Onion – 1 piece;
• Garlic – 3 cloves;
• Heavy cream – 100 ml;
• Processed cheese – 100 g;
• Nutmeg – ½ tsp;
• Curry – ½ tsp;
• Pine nuts – 50 g;
• Olive oil – 3 tbsp.

1. Finely chop the onion, pass the garlic through a press. Fry until transparent.
2. Place finely chopped spinach in a frying pan and simmer until the leaves are completely soft.
3. Dilute the cream with water, pour into a frying pan, and bring to a boil.
4. Add spices, melted cheese and salt to the boiling mixture. Simmer the contents of the pan until thickened.
5. Boil pasta according to package instructions. Drain the water and place on plates.
6. Top with creamy sauce with spinach and melted cheese and sprinkle with nuts.

Pasta with trout and vegetables in creamy sauce

Traditional vegetables such as onions and carrots will harmoniously emphasize the taste of the dish and fill it with bright colors. Vegetables act as a “second fiddle”, so they should be cut into small pieces. In this recipe we will use fresh trout.

For the dish you will need the following ingredients:

• 300 grams of trout (fresh);
• 300 grams of spaghetti;
• Bulb;
• Carrot;
• 35 milliliters – olive oil;
• 50 grams of parmesan;
• 1 pinch of flour;
• 150 millimeters of cream (20% fat);
• Black pepper;
• Salt;
• Thyme.

Pasta with trout and vegetables in creamy sauce

Preparation:

1. First of all, put a pan of water to prepare the pasta. We will cook the pasta in a large amount of water so that it does not stick.
2. While the water is boiling, prepare the ingredients for the sauce. Peel onions and carrots. We chop them finely. Grate the cheese. Heat a frying pan, add a little olive oil. Next, sauté the vegetables one by one over low heat.
3. The next step is to add a small pinch of flour to the pan, placing it to avoid lumps. This manipulation will thicken the sauce a little. Now pour the cream in a small stream. Leave the sauce to simmer.
4. Add salt and a tablespoon of olive oil to a pan of water. Only then lower the paste. Cook until al dente (to the clove). It is important not to overcook the pasta. Be guided not only by the cooking time indicated on the package. Taste the pasta periodically. It should be soft around the edges, but with a hard center. Drain the water, the pasta is ready.
5. Let's get back to the sauce. Add salt and black pepper to taste. If desired, sprinkle with thyme; this spice will imbue the dish with a warm and subtle aroma. Leave the sauce to simmer a little longer and in the meantime cut the fish. We wash the trout under water and pat dry with a paper towel. Remove the skin and remove the bones. Cut into large pieces in the shape of squares. Add to the sauce, stir. Cooking time for fish is literally 3-5 minutes over low heat.
6. All that remains is to place the finished pasta in the pan with the sauce. Stir. While the dish is hot, place on plates and sprinkle with grated cheese on top.

You can use crushed lemon peel for decoration. Bon appetit!

Spinach pasta

• Ingredients for spinach pasta
• How to make pasta with spinach
• Reviews

For some reason, I associate the word spinach with the hero of an overseas cartoon - the sailor Popeye. In any critical situation, the sailor swallowed a can of canned spinach and acquired supernatural strength. Well, like doping. I am sure that pasta with spinach will fill you up and give you strength just as well.

What we used to call spinach is actually garden spinach, one of the varieties of herbaceous plants from the amaranth family. Who would have thought that ordinary quinoa, a weed, is the closest relative of spinach. I remember there were attempts to introduce amaranth to the population as an edible plant. Remember those beautiful dark burgundy tall plants in your flower beds? They even say that the inhabitants of ancient America successfully grew amaranth to obtain seeds from which they baked bread.

But we have always eaten spinach in fresh or processed form: green soups, various salads, fish sauces, pasta with spinach.

Despite its low nutritional value, however, spinach contains a huge amount of essential vitamins and microelements. And in terms of protein content it is second only to legumes.

Spinach Pasta - An amazing combination of fresh green spinach, creamy sauce and good Italian pasta - the perfect dish for a good meal.

Fettuccine with cherry tomatoes and spinach

Fettuccine pasta with spinach and cherry tomatoes, complemented with fresh basil leaves and grated cheese is an original and beautiful dish that will lift your spirits just by its appearance. What can we say about its amazing taste, which will please even the most picky gourmet!

• Fettuccine – 200 g;
• Cherry – 250 g;
• Onion – ½ piece;
• Garlic – 1 clove;
• Spinach – 150 g;
• Greek yogurt – 30 g;
• Fresh basil – 30 g;
• Grated Parmesan – 50 g;
• Salt - a pinch;
• Sugar - a pinch;
• Olive oil – 2 tbsp.

Fettuccine is one of the most popular varieties of pasta in Italy, the name of which translates as “ribbons”. In appearance, it can easily be confused with tagliatelle, but the thin and flat strips of egg dough are slightly wider - about 7 mm.

1. Wash the tomatoes, dry them, mix with olive oil, salt and sugar and place on a baking sheet lined with parchment.
2. Place it in an oven preheated to 175 C for 20-25 minutes. During this time, cherry tomatoes will become soft and juicy, and the kitchen will be filled with a magical aroma.
3. Boil the fettuccine according to the instructions on the package. Place the pasta in a colander and drain off excess water, reserving about 3 tablespoons. for the sauce.
4. Chop the onion and fry it in olive oil for two to three minutes.
5. Add the garlic, passed through a press, into the frying pan, and literally after a minute put finely chopped spinach into it.
6. Turn off the heat and divide the contents of the pan in half. Mix one part with Greek yogurt and puree using a blender.
7. Add the prepared fettuccine to the remaining onion-spinach mixture, add the resulting paste and fresh basil leaves.
8. Remove the cherry tomatoes from the oven and cut each into 3-4 pieces.
9. Divide the pasta with spinach and tomatoes into serving bowls, garnish with tomato slices and generously sprinkle with grated Parmesan.

As they say in Italy, all the days of your life are not enough to try all types of Italian pasta with sauce, but everyone should try fettuccine!