This was a thrown together, last minute attempt at a one-dish meal that came out much better than I expected. I will definitely be making this one again.
Ingredients
10 oz frozen spinach
2 1/2 cups assorted shredded cheese
1/2 cup milk
1 lb pasta
1/4 cup prepared pesto
Directions
- Boil pasta according to package directions.
- While the pasta is cooking defrost your spinach and blend it (blender, food processor or magic bullet) with the milk until it is as creamy as your blender is going to get it.
- In a small sauce pan combine the spinach-milk mixture, the pesto and the cheese. Cook over medium heat, stirring regularly, until the cheese is melted.
- Grease the bottom of whatever casserole dish you typically use.
- Drain the pasta and put it in the casserole dish.
- Pour the spinach cheese sauce over the pasta and lightly toss.
- Top with the remaining 1/2 cup of cheese.
- Bake at 350 for 20-30 minutes.
Submitted by Amy
Showing posts with label Pesto. Show all posts
Showing posts with label Pesto. Show all posts
Sunday, October 5, 2008
Monday, September 1, 2008
Corinne's Amazing Pasta Dinner
My SIL made this amazing pasta dinner one night when she didn't feel like cooking. I LOVED it and have been making versions of it ever since. This is the best way I've found to duplicate the dish. Check the comments in a day or two to see if Corinne adds any instructions.
Ingredients
1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil
Kosher salt and pepper
Directions
- Cook the pasta according to the package directions.
- While the pasta is cooking put the spinach in the bottom of a large bowl.
- When the pasta is finished, drain and return to pan.
- Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
- While the pasta is still very hot, pour it over the spinach
- Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.
Hints:
- It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.
Ingredients
1 lb short pasta (such as gemelli or penne)
2 large ripe tomatoes, seeded and chopped
1 package baby spinach, about 6oz
12 ounces fresh mozzarella, cut into bite-size pieces
2 cloves garlic, chopped
1/4 cup prepared pesto (like this one by Classico)
2 tbs olive oil
Kosher salt and pepper
Directions
- Cook the pasta according to the package directions.
- While the pasta is cooking put the spinach in the bottom of a large bowl.
- When the pasta is finished, drain and return to pan.
- Add the olive oil, pesto and garlic and quickly stir until the pasta is coated.
- While the pasta is still very hot, pour it over the spinach
- Let stand for about two minutes so the pasta has time to wilt the spinach.
- Stir in the mozzarella and tomato.
Hints:
- It's a good idea to let your tomato, mozzarella and spinach come to room temp before making this dish or the end result will be lukewarm.
Sunday, May 11, 2008
Sauteed Chicken With Pesto Mushroom Cream Sauce
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)
Directions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooled through, about 15 minutes.
- Transfer chicken to serving platter and tent with foil. Return to skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Hints
- Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.
Submitted by Kelly
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)
Directions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooled through, about 15 minutes.
- Transfer chicken to serving platter and tent with foil. Return to skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
Hints
- Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.
Submitted by Kelly
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