The secret to making the perfect spinach pasta. Spring protection of garden plants from pests and diseases Spaghetti with spinach in cream

Everyone who watches their figure is familiar with such a plant as spinach. This leafy vegetable is especially popular in Europe and America. In our country, until a certain time, spinach was underestimated. And absolutely in vain. In addition to a large amount of vitamins and minerals, spinach is rich in protein. 100 grams of green leaves contain almost 3 grams of protein, which is much more than is found in legumes. At the same time, it is very low - only 23 kcal per 100 grams.

Spinach is widely used in cooking. From it you can cook soup, stuffing for rolls and pies, sauce and salad. In Italy, traditional pasta with spinach is prepared. In this dish, a leafy vegetable is added both fresh and grated as a sauce. By the way, to make green pasta, spinach is also added to it.

Pasta with spinach and cream

This is the easiest, fastest and most delicious spinach recipe ever. Great option for a light dinner.

Therefore, it is boiled in a large amount of water until half cooked (150 g per 1 serving). At this time, you need to prepare the spinach: rinse it under cold water and chop finely. Stew the crushed leaves in a frying pan in a small amount of butter. Then add 70 ml of heavy cream, wait until the mass boils, and transfer the pasta into it. Mix everything well, warm under the lid for a minute - and you can serve.

Pasta with spinach, the recipe of which is offered above, will turn out even tastier if you sprinkle it with grated parmesan or fresh herbs when serving. Enjoy your meal!

Lean and spinach

Any type of pasta is suitable for this dish. It is boiled in a large amount of water until half cooked (for 1 serving 150-200 g). At this time, you need to prepare the dressing for the pasta.

To do this, boil broccoli in salted water, after disassembling the head of cabbage into inflorescences. While the cabbage is cooking (5 minutes), fry finely chopped garlic and onion in olive oil, then add parsley and broccoli, and after another 2 minutes, spinach. Simmer for 3 minutes and remove from heat.

Spread spinach and broccoli dressing over pasta. Sprinkle with Parmesan and garnish with olives. Lenten pasta is ready. This is a great dinner option for vegetarians and not only.

spinach and cheese pasta recipe

For this dish you will need a special type of pasta - conchiglioni (conchiglioni). These are pasta that are shaped like large shells. They need to be stuffed with spinach and ricotta filling, and then sent for baking in the oven. By the way, the pasta does not need to be boiled first.

To begin with, garlic is fried in a frying pan with heated olive oil. Then add about 300 g of frozen spinach to it, salt and pepper. When the dressing has cooled down a bit, you need to mix it with ricotta (250 g). Salt to taste and add nutmeg.

Prepare bechamel sauce. To do this, melt 30 g of butter in a frying pan, add 30 g of flour, fry a little and pour warm milk into the mixture. Do not stop stirring constantly so that lumps do not form. When the sauce thickens a little, remove from heat.

Stuff the conchiglioni with the spinach and ricotta filling. Place in a baking dish and pour over the bechamel sauce. You can sprinkle grated parmesan on top - and it's time to send it to the oven. After 40 minutes, the spinach pasta will be ready. Enjoy your meal!

and spinach

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

First, fry a few slices of bacon in a pan. Then add the chopped chicken breast to the bacon. Saute 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 cooking, boil the pasta. Place dressing on top, sprinkle with grated cheese if desired. Spinach and chicken pasta is ready. It can be served for lunch or dinner.

How to make spinach pasta dough

Those who like the taste of homemade pasta will love the following recipe for this dish. According to him, spinach is added directly to the dough, which from this acquires a beautiful emerald hue.

For you will need 200-250 g of flour, 2 eggs, 100 g of fresh spinach, salt, boiling water. Remove the eggs from the refrigerator beforehand, all the ingredients for the dough should be at the same room temperature.

First you need to prepare the spinach. To do this, rinse it under running water, then put it in a bowl and pour boiling water over it, leaving it in water for 2-3 minutes. At this time, prepare a bowl of ice water. Using a slotted spoon, transfer spinach from hot to cold water. This is done in order to preserve the bright green color of the plant. After that, spinach should be squeezed well and chopped in a blender. In total, you should get 2-3 tablespoons of pureed green mass.

Now you can start kneading the dough. To do this, sift the flour directly on the table, form a hill out of it with a recess, into which add salt, spinach and beat in the eggs. Knead the elastic dough with your hands. Shape into a ball, wrap in cling film and refrigerate for 2 hours. After that, take out the dough, roll it thinly and make a paste with a rolling pin and a knife or drive it through a special machine.

Pasta with spinach is boiled in the same way as regular pasta. It can be served as an independent dish - both with sauce and without it.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable heat cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in the ornamental garden or only in the garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful timing of planting and sowing.

Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and a rather rare plant, giophorba - it is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be chosen.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. It is enough to pour glass noodles with boiling water and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut long noodles into smaller fragments with scissors, so as not to inadvertently catch the entire portion of noodles in one sitting.

Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.

May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. The long-awaited summer season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Only rest in the equipped corner of your own garden.

May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple biscuit pie stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack and tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make these simple holiday pastries for the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this shrub to release a large amount of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.

Savoy cabbage gratin is a vegetarian recipe for a delicious and healthy meat-free dish that can be prepared in fasting, as it does not use animal products. Savoy cabbage is a close relative of white cabbage, but it surpasses its “relative” in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.

At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.

Pasta with spinach and cream(in our case, we chose the fusilli shape, but you can use pasta and vermicelli and other types of pasta) - this is a very simple vegetarian recipe, which will take you no more than 20 minutes to prepare. Therefore, this dish is ideal, for example, for dinner, when after returning from work there is not much time to cook. Lovers of Italian cuisine will also appreciate this dish.

Ingredients for making pasta

Any durum wheat pasta– 250 gr
Spinach fresh or frozen– 300 gr
Cream 10% fat– 200 ml
Olive oil - 4 tablespoons
Butter - 2 tablespoons
Flour - 1 tablespoon
Salt - to taste
"Italian" spices

Step by step instructions for the recipe

In a capacious pan, collect 2-3 liters of water, salt well and bring to a boil (it is better to boil the pasta in a large amount of water)
When the water boils, add the pasta to it. Better to choose Made in Italy
After the water with the pasta boils again, reduce the heat - it is better to cook without a lid so that the water well escapes from the pan during the cooking process
While the pasta is cooking prepare the sauce. Fresh spinach must be washed and chopped as desired. Frozen - at least thaw a little.
Heat up a frying pan with two tablespoons of olive oil.
Put the spinach in the pan and sauté it over low heat until it changes color.
At this time, melt the butter in a small saucepan.
Add flour to the melted butter and fry it, stirring constantly over low heat (principle as in cooking)
After 2-3 minutes, add the cream to the flour in a slow stream, stirring constantly - so that the mixture does not take lumps
Add "Italian" spices to the cream mixture - oregano, basil, thyme, savory, pinch each. You can also add black pepper and a little.
As soon as the spices are added, pour the mixture that begins to thicken to the spinach into the pan, mix and leave under a closed lid over low heat for 1 minute.
Turn off the pan - leave the sauce under the closed lid so that it does not cool down. It will be like a slightly liquid sour cream in consistency. If desired, it can be brought to a homogeneous state with an immersion blender (but not necessary).
Taste the pasta for doneness. If it is cooked, put it in a colander and rinse a little with cold running water.
Then return the pasta to the pot, add the remaining two tablespoons of olive oil and stir.
Serve pasta generously drizzled with creamy spinach sauce. You can also sprinkle it with grated parmesan cheese ().

Your vegetarian lunch is ready - less than 20 minutes. If you like pasta, try cooking too. And the quintessence of Italian cuisine is.

I really love quick and simple recipes and there are a lot of them in my piggy bank.

For the same qualities, I love pasta recipes, tasty, fast, simple, varied, I changed one ingredient and a new recipe.

Today I propose to cook pasta with spinach and cherry tomatoes (although you can take regular ones).

For cooking, I use fusilloni - wheat, and you can take any pasta that you like.

spinach pasta recipe

Ingredients:

250 g pasta
150 g spinach
8-10 cherry tomatoes
1 bulb
2 tbsp soy sauce (if you don't want to use, use salt)
grated cheese (optional)

First, I put water for pasta on the stove, at the rate of 1 liter per 100 g.

Then I make the sauce.

How to prepare vegetables and herbs

Rinse the spinach well, do not dry it. If the leaves are small and the stems are tender, leave them. If the stems are rough, cut them off.
Mince the spinach a little.
Wash the cherry tomatoes and simply cut in half.
Peel the onion and cut into small cubes.

How to make pasta sauce

Heat vegetable oil well in a frying pan.

Add the onion and sauté for 2 minutes over high heat, stirring constantly.
Add tomatoes and fry together for half a minute.
Put the spinach, mix everything and turn off the heat.

How and how much to cook pasta

For this type of dishes, the pasta is cooked until al dente (by the tooth), i.e. The pasta should be almost done but springy to bite into. Those. if it says on the package - cook for 15 minutes, cook - 13, but try it better.

Pour water into the pan, for this amount we need 2.5-3 liters and bring to a boil.
Add a full teaspoon of salt.
Drop the pasta and stir.
When the water comes back to a boil, adjust the heat so that a slight bubbling is maintained and cook the pasta until desired.
Turn off the heat, do not drain the water.

Turn on the heat under the pan and use a slotted spoon or spaghetti tweezers to transfer the pasta to the sauce. Add a couple of tablespoons of the water in which the pasta was cooked, pour in the soy sauce.

Mix everything and heat for a couple of minutes.

The dish is ready.

Video - How to cook pasta with spinach and tomatoes

Enjoy your meal!

As one of the most common on the counter, spinach has a neutral flavor and therefore pairs easily with a wide variety of ingredients and finds a place in many dishes. In this article, we will talk about the most interesting spinach pasta recipes.

Pasta with spinach in a creamy sauce

What could be better than delicious pasta in tomato sauce? Delicious pasta in tomato sauce with cream! A hearty and appetizing dish will be ready in a matter of minutes, and if you wish, you can expand the assortment of vegetables or add meat to the sauce.

Ingredients:

garlic - 3 cloves;
tomatoes - 210 g;
spinach greens - 115 g;
- 55 ml;
cream - 345 ml;
grated parmesan - 95 g;
pasta - 470 g.

Cooking

After heating a little olive oil, quickly put garlic cloves cut into plates on it, add tomatoes to them and wait until the pieces soften. While preparing the sauce, put the pasta to boil. Pour the tomato sauce into the contents of the pan, put the spinach and wait until the leaves wither. Now it's the turn of heavy cream. Mix the tomato base with them and season everything. Add boiled pasta as soon as the cream comes to a boil, and heat everything together for no more than a minute. Serve the finished dish immediately.

Spinach and Tomato Pasta - Recipe

Make a real summer pasta using all the vegetables you have on hand. The basis of the dish will be a sauce based on tomatoes, which we will diversify with mushrooms, spinach, zucchini and dried aromatic herbs.

Ingredients:

garlic cloves - 2 pcs.;
onions - 55 g;
mushrooms - 145 g;
a handful of green spinach;
pasta - 145 g;
tomato sauce - 285 ml;
dried basil and oregano - 1 teaspoon each;
paprika - ½ teaspoon.

Cooking

Put the pasta to boil in well-salted water. Fry the zucchini slices with onions in a pan. When the vegetables are half cooked, add the mushrooms to them, season everything, and let the excess moisture evaporate from them. Put the spinach at the very end and pour over everything with fresh tomato sauce. Don't forget dried herbs, paprika and salt. Mix the prepared sauce with freshly cooked pasta and serve immediately.

Pasta with spinach and cream

Every lover of cheese, cream and beer should definitely try this recipe. The amazingly rich taste of the dish, combined with an abundance of delicate, creamy sauce, is guaranteed to win the heart of any gourmet.

Ingredients:

pasta - 430 g;
cream cheese - 480 g;
- 145 g;
cream - 220 ml;
milk - 135 ml;
dried garlic - 5 g;
beer - 75 ml;
grated cheese - 55 g;
spinach - 115 g.

Cooking

While the pasta is cooking, in a separate bowl, combine the cream cheese with the goat cheese, cream and milk. Add dried garlic to the mixture of ingredients, and when the sauce begins to boil, pour in the beer. Wait until it boils again and put the spinach leaves in the sauce. As soon as the leaves wither, combine the prepared spinach sauce with boiled pasta and serve immediately, after sprinkling with grated cheese.

Pasta with spinach, cheese and chicken

Ingredients:

Cooking

Put the pasta to boil, and quickly fry the flour with garlic in melted butter. Dilute the resulting fragrant paste with milk, add cream cheese and wait for the sauce to boil. Add fresh spinach leaves and wait until they wilt. At the very end, add cheese and add pre-boiled chicken. Combine bubbling sauce with grated cheese and mix immediately with freshly cooked pasta.