Tag Archives: spinach

Strawberry-Spinach Penne Pasta Salad 

Posted by Brenda K. Agresta in Summer Salads and tagged with , , , ,

Strawberry Spinach Pasta salad 1

This pretty salad is cool and tangy-sweet, and the perfect side to your grilled chicken or fish. I like to use Marzetti’s Simply Dressed Strawberry Poppyseed Dressing, but you can choose your favorite brand or make it from scratch if you prefer. Double the recipe if you need additional servings.

Strawberry-Spinach Penne Pasta Salad 

with Strawberry Poppyseed Vinaigrette

Serves 4

5 ounces penne pasta

1 cup packed fresh baby spinach leaves

1 generous cup sliced strawberries

1 cup pineapple chunks

1/4 feta crumbled feta cheese

Strawberry Poppyseed Vinaigrette

Cook pasta according to package directions for al dente. Drain and cool slightly. Transfer to a large bowl and add in spinach, strawberries and pineapple. Toss to combine. Add about 3 ounces of the vinaigrette according to your taste preference. Sprinkle with feta and give it a toss. Transfer to a serving bowl, Cover and chill at least one hour before serving.

Strawberry Spinach Pasta Salad2

Pasta with Roasted Vegetables and Spinach

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Pasta with roasted vegetables and spinach

My garden is still producing beautiful, plump, sweet cherry tomatoes and this was the perfect dish to showcase them in. Roasting the vegetables lends incredible flavor to this light, healthy recipe. This is fabulous meal that takes little effort.

Pasta with Roasted Vegetables and Spinach

adapted from Everyday Food – January, 2010

  • 2 pints cherry tomatoes
  • 4 garlic cloves, unpeeled
  • 3 shallots cut into eighths
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 8 ounces rigatoni or spiral pasta
  • 1/3 cup pitted black olives, coarsely chopped
  • 3 cups baby spinach

Spread tomatoes, garlic, shallots and thyme on a rimmed sheet pan and toss with olive oil, salt and pepper. Roast in a  preheated 450 degree oven for 20 to 25 minutes or until garlic is soft and tomatoes have burst.

Cook pasta according to package directions for al dente. Reserve 1/4  cup pasta water. Drain pasta and return to pot. Peel roasted garlic and mash into a paste. Add pasta water, roasted vegetables and olives to pasta. Simmer over medium high heat 3-5 minutes until sauce thickens. Toss in spinach. Serve with freshly grated parmesan if desired. Makes 4 servings.

Chicken Florentine Pasta

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Chicken Pasta Florentine

I watch reruns of Pioneer Woman every day while I’m on the treadmill. That may sound strange to workout while watching food being prepared in cast iron skillets usually full of butter, but I guess I feel as if I’m burning the calories I imagine I’m consuming. This delicious pasta dish is adapted from one of Ree’s recipes and it only contains 2 tablespoons of butter, which you could leave out, but it does lend to the flavor and browning of the chicken.

Chicken Florentine Pasta
adapted from Ree Drummond

1/2 pound penne, spiral or bow-tie pasta
2 whole boneless, skinless chicken breasts
Salt and pepper to taste
2 Tablespoons butter
1 Tablespoon olive oil
3 cloves garlic, minced
3/4 cups good dry white wine (not cooking wine)
3/4 cups chicken broth
1 – 5 ounce package baby spinach
1 pint grape tomatoes, halved lengthwise
4 ounces parmesan cheese, grated or shaved with vegetable peeler

Cook pasta according to package directions, drain and set aside.

Cut up chicken breasts into bite size pieces and season with salt and pepper. Add butter and olive oil to a large skillet over medium high heat. Add chicken and sauté until fully cooked and brown. Remove and set aside.

Lower heat to medium, add minced garlic and another pat of butter. Cook for just a minute being careful not to burn. Add wine and chicken broth; scrape to deglaze pan. Simmer wine and broth for 5 minutes. Add cooked pasta, tomatoes and spinach and toss well. Spinach will wilt as you toss. Add parmesan cheese and toss until well combined. Serve with additional parmesan if desired. Makes 4 large servings.