baby spinach, tri color pasta, parmesan any good recipes out there?

Question

i know i could throw that all together, but it would taste kinda gross and bland. I dont mind getting something else to add from the store as well, but i really need to use all the spinach i have in the fridge. any ideas what i could make with this? i have cheddar cheese also, milk, tomatoe paste and a bunch of spices. i just need a recipe. thanks!

Answer 1

Actually that would be rather tasty if you dressed it with oil and vinegar, added some tomatoes and herbs... but since you want something else, try sauteeing the spinach in a little olive oil with finely chopped garlic and some salt. It cooks down a lot so what appears to be a lot will make a much smaller serving.

Or you could get some lasagna noodles and make a spinach lasagna.

A main course in deliciousness is steak pinwheels. Get a skirt or a thin breakfast steak, they are pretty cheap being thin and limited in usefulness. Season the meat and spread with the spinach and parmesan cheese. Roll up and secure with tooth picks. Cut the roll into slices and grill or broil about 4 mins on a side or until done to your preference.

Answer 2

Pasta
Spinach
Italian Dressing
Parmesan Cheese
Maybe a sliced tomato or some sliced olives

Answer 3

Spinach-Tomato Pasta Salad

Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great. Try it, you'll be making this often!


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6-8 servings 1¼ hours 1¼ hours prep
Change to: servings US Metric
12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
3 ounces baby spinach leaves
3 1/2 ounces sun-dried tomatoes
1/2 cup pine nuts, toasted
1/4 cup small capers
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 teaspoons vegan sugar (or granulated sugar)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

Not the one? See other Spinach-Tomato Pasta Salad Recipes
Independence Day Lunch/Snacks
Stove Top Lunch/Snacks
United States Lunch/Snacks
Pasta Lunch/Snacks
Vegan Lunch/Snacks
Cook pasta in boiling salted water until al-dente; drain.
Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Refrigerate at least 1 hour before serving to combine flavors, and chill.


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Spinach-Chicken Pasta Salad

This is a variation of a Sesame Chicken Pasta Salad sent to me by a friend (which, having looked at the recipe by the same name here, I'm pretty certain she got from AllRecipes.com). I changed the recipe quite a bit to fit my own tastes, and everyone in my office LOVES it! It's light and hearty at the same time--perfect for a potluck or as a one-dish meal.



10-12 servings 45 min 30 min prep

SALAD INGREDIENTS

2 (16 ounce) packages radiatore or rotelle pasta (or any other 'fun' shape)
3 1/2 cups cubed cooked chicken
1/2 cup chopped fresh parsley
1/2 cup coarsely chopped green onions
4 cups torn fresh spinach leaves (I prefer baby spinach)
2 cups matchstick carrots (I purchase pre-cut in bags at grocery, or you can julienne regular carrots yourself)
2 cups diced red bell peppers

DRESSING INGREDIENTS

1/2 cup sesame seeds
1 cup extra virgin olive oil
1 cup apple cider vinegar
1/3 cup balsamic vinegar
4 tablespoons sugar
1 1/2 teaspoons fresh ground ginger
1 1/2 teaspoons fresh ground black pepper

Spinach-Chicken Pasta Salad Recipes


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat.

Stir in vinegars, ginger, black pepper, and sugar.*

Pour dressing into a sealable container, and set aside.
In a large bowl, mix together pasta, cooked chicken, carrots, pepper, and 3/4 of the dressing (reserve remaining dressing).

Cover salad, and refrigerate at least 6 hours.

Directly before serving, stir in parsley, green onions, and spinach.

Toss with remaining dressing, if desired.

* Make sure you taste the dressing as you're adding ingredients; you may find that you need more or less of each, depending on your taste.