Bacon Tomato and Spinach Spaghetti By Cooking Classy Healthy Living

Springtime Spinach, Kale and Pasta Salad with Creamy Citrus Dressing

Preheat oven to 375 degrees. Bring a large pot of water to boil. Add the pasta and cook according to the package's instructions. Meanwhile, in a large food processor or blender, layer the ingredients starting with the spinach, kale, basil, then the garlic, toasted nuts, the olive oil, salt, pepper, lemon juice and cheese.

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Instructions. In a large pan over medium heat add 2 tablespoons olive oil. Add the garlic and fry for less than 1 minute, until starting to sizzle. Add the tomatoes and any juice, chard, and kale to the pan and ¾ of a teaspoon salt. Stir through.

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Add the chopped kale, ½ teaspoon salt and sauté for about 5 minutes. Tip: if you like more tender kale, add 1 ladleful of water and cook 5 more minutes. Turn heat to low; add 1 cup of pasta cooking water, 1 cup ricotta, 1 cup parmesan cheese, ⅛ teaspoon black pepper, and the zest of ½ lemon.

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While the pasta is cooking, proceed with the recipe. Add crumbled sausage to a large, high-sided skillet and cook on medium heat for about 5 minutes, crumbling it. Add chopped sun-dried tomatoes, minced garlic, Italian seasoning, and chopped kale to the same skillet with sausage.

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While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.

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Instructions. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly. Heat the oil over medium low heat. Add the garlic and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt.

Pasta with Tomatoes and Spinach The clever meal

Step 1. Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.

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Once all of the kale is added and has wilted down, add the garlic, oregano, crushed red pepper flakes, and a pinch of salt and pepper; cook for 30 seconds. Add the wine and chickpeas to the skillet and bring to a boil. Reduce heat and cook until most of the liquid has evaporated off.

Spinach Sausage Pasta is an easy pasta recipe packed with flavor! Only

Bring a large pot of water to a boil; break your spaghetti pasta in half and cook in the water for 5-8 minutes or until soft. Drain and set aside. In a large skillet, add your oil and butter; remove the kale leaves from the steams and tear into smaller pieces. Add the kale and spinach to your skillet and saute on low/medium for a few minutes.

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3. While pasta cooks, process greens and garlic, olive oil, lemon zest and salt in a blender until smooth and bright green, 1 to 2 minutes. Transfer to pot with pasta and stir to coat.

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Sprinkle a bit of water or additional cream over the pasta to prevent it from drying out. Cover and heat on medium power, stirring halfway through. Stovetop: Reheat on the stovetop over medium-low heat. Add a small amount of cream or water to the pan to help loosen the sauce. Stir gently until heated through.

Bacon Tomato and Spinach Spaghetti By Cooking Classy Healthy Living

Add the ½ cup of hot pasta water from your boiling pasta (be careful!) and the lemon. Allow the kale to steam for about five minutes or until tender. Once the pasta is cooked, add it to the pot with the kale and stir. Finish by stirring in the parmesan, greek yogurt and a bit more pasta water.

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Step 2: Add in the chopped kale, garlic, lemon juice, and pasta water. Scrape the bits of sausage off the bottom of the pan and cook until the kale has wilted. Step 3: Pour in the pasta and top with shredded parmesan cheese. Step 4: Carefully stir together the pasta, cheese, and sauce until well combined.

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Drain the pasta, reserving about 1/4 cup of the starchy pasta water. Return the pasta to the pot (off of the heat). Do not rinse the pasta. Add the greens mixture to the pasta, followed by the the goat cheese and parmesan, and stir to combine. Stir in the reserved pasta water as needed for a creamier sauce.

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Place kale and spinach in a large bowl and set aside. When pasta water is boiling begin cooking pasta according to package directions but set timer for three minutes short of cooking time. (If using fresh peas add to water with pasta now) When timer goes off add asparagus (and peas if using frozen) to pasta water and cook for three more minutes.

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Drain and set aside. Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute. Finish: Add drained, cooked pasta and sauce. Toss to combine.