Recipe Talk

im looking for a shell pasta with spinach and tomatoes in a creamy garlic sauce and melted mozzerella cheese thank you!

Penne with Creamy Garlic Sauce
This versatile side dish complements most poultry, seafood, beef or pork entrees and is table-ready in 15 minutes!

Prep Time: 10 min.
Start to Finish: 15 min.

5-1/3 cups (16 oz.) SKINNER Penne Rigate, uncooked
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons
all-purpose flour
3/4 cup ready-to-serve chicken or beef broth
3/4 cup milk or light cream
2 teaspoons dried parsley flakes
Salt and ground
black pepper to taste
1/3 cup grated Parmesan cheese

Instructions:
Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; serve immediately. 8 servings.

Fastest Pasta With Spinach Sauce (& Variations)

Serving Size: 3;

Preparation Time: 0:25

1 clove garlic

1/2 teaspoon crushed red pepper -- or to taste

15 calamata olives -- pitted & chopped

5 tablespoons extra virgin olive oil

1 pound pasta -- like linguine

1 pound spinach -- washed, tough stems removed, roughly chopped

salt -- to taste

freshly ground pepper -- to taste

Prelim: The greens are cooked with the pasta in this dish.

Allow at least a gallon of water to a pound of pasta, because you need a large pot to accommodate the greens and because, if there is too little water, the addition of the greens will slow the cooking too rapidly.

Add tender greens like spinach when the pasta is about done.

The added cooking time will be only 30 seconds or so.

Add tough greens, like kale or collards - or vegetables like broccoli florets - a minute or two before the pasta seems finished, so that the greens have enough time to become tender.

1. Bring a large pot of water to a boil, and salt it.
Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.

2. Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting).
Plunge the spinach into the water, and cook until it wilts, less than a minute.
Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with salt and pepper and serve.

Variations:
1. Toss the pasta with freshly grated Parmesan or pecorino Romano cheese to taste.
2. In addition to or instead of the olives, use chopped sun-dried tomatoes in oil (about a quarter cup), drained capers (about 2 tablespoons), or toasted bread crumbs (about a half cup).
3. Use other greens, as long as they will cook quickly. Try chopped leaves of kale, collards, Swiss chard, turnip or mustard greens, or bite-size florets of broccoli.
4. Use Asian noodles, and substitute a quarter cup peanut oil plus one tablespoon sesame oil for the olive oil. Add soy sauce to the hot pepper and garlic, omit the olives, and add a few lightly toasted sesame seeds.