Spinach and Cheddar Pasta recipe

• Recipes
• Ingredients
• Pasta
• Vegetable pasta
• Spinach pasta

• 

A delicious vegetarian pasta, which is quick and easy to make. Great for packed lunches.

7 people made this

IngredientsServes: 4

• 450g dry fettuccine pasta
• 4 tablespoons olive oil
• 1 red pepper, diced
• 60g baby spinach leaves
• 55g grated Cheddar cheese
• freshly ground black pepper to taste

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MethodPrep:10min ›Cook:12min ›Ready in:22min

1. Bring a large pot of lightly salted water to the boil over high heat. Add the fettuccine pasta and cook until al dente, 10 to 12 minutes; drain.
2. Toss pasta with olive oil, red pepper, baby spinach and Cheddar. Season with black pepper. Good hot or cold.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

by BRUNOSBETH

Yum! Sauteed the veggies lightly, just until spinach was wilted. Didn't have white cheddar, so just substituted & sprinkled grated parm cheese. Good easy recipe for a quick dinner.-07 Jul 2008

by IRISHGINA74

This is a very good base recipe. I really liked the white chedder, and like other reviewers, I sauteed the red peppers and spinach. It's missing something though, maybe next time I will add some onions or garlic.... Update 05/06/09: Ok so I've been tweeking this since my last review. I use frozen chopped spinach, cooked in the microwave, I sautee the red peppers, then set aside, in the same skillet, I melt 3/4 cup of butter and 1/2 tbsp extra virgin olive oil, then I season to taste with seasoning salt, garlic powder, oregano,and onion powder. I add the hot pasta and cooked spinach to the butter sauce, stir around, then top with the sauteed peppers, crisp bacon, and top it all off with freshly shredded sharp white chedder. This is now my BF's favorite dish, and he is a meat and potatoes kind of guy!!!.-03 Dec 2008

by k861084

I made a few adjustments but overall it was very good.I sauteed the red bell pepper and spinach just a bit, I cubed the cheese, and added some crushed red pepper.Yum-O!-01 Aug 2008

Spinach & Cheese Strata

This elegant brunch strata — really a savory bread pudding with spinach, cheese, and cubes of bread baked in custard — is ideal for entertaining. You do all of the preparation the night before and then let it rest in the fridge overnight. The next morning you simply turn the oven on, place the strata in, and effortlessly wait for brunch to emerge. It’s a ‘wow’ dish so you can keep the sides simple: crispy bacon, a Strawberry & Orange Fruit Salad, and Mimosas would be perfect.

Spinach Pasta with Roasted Broccoli & Bell Pepper

Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick, you see, and got a hankering for some hearty pasta.

Here, freshly roasted broccoli and bell pepper collide with lots of delicious sautéed spinach, my favorite whole wheat linguine and some balsamic vinegar. Toss all that together with some magical reserved pasta water for a light, silky sauce, and we end up with high-contrast Christmas pasta. I love it.

This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.

The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again.

My one request is that you serve this pasta with a great green side salad. It can be super simple with just fresh greens, your favorite dressing and a couple of add-ins. Just don’t skip it!

DeLallo, the makers of my favorite 100% whole wheat pasta, offer a product called Salad Savors that combine a few complementary salad mix-ins in one easy-to-grab package.

My fridge is full of Salad Savors right now, so I have no excuse not to include a side salad with each meal. The more greens, the better, especially during the holidays!

I had a hard time choosing which Salad Savors to use with this pasta, but ended up grabbing my favorite (called Crisp), which includes sweet red dried apple, shredded sharp cheddar cheese and toasted almonds. I just tossed those ingredients with fresh arugula and a simple, homemade balsamic dressing. It was remarkably easy and delicious.

Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback, and hope you love my recipes!

Spinach and Cheddar Cheese Pin Wheels

Spinach and Cheese (Sharp Cheddar and Gouda) Pin Wheels are great mini treats for kids to enjoy as evening snack or in a kiddie party with nice refreshing fruit drink. It’s a simple, inspired snack, easy to make and can easily be doubled to serve a kid party crowd. For parties, keep the rolled and filed pastry log ready in refrigerator, just slice and bake in 15-17 minutes before party starts.

For more rich and golden color, you can brush wheels with egg wash. I have not used egg-wash while baking these because when I baked’em, we were on egg-free diet for few weeks.

For a fancier presentation, you can pack few pieces of pin wheels, some candies, fruits and nuts in small packages (I love Martha Stewart Crafts Holiday Snowflakes Cello Treat Bags for fun and fancy packaging) and distribute as Halloween Treats or Kiddie Party Parcels. Enjoy!!

Pairing Ideas:

Spinach and Cheddar Cheese Pin Wheels

Ingredients

• 1 Puff Pastry (1 packet containing two sheets - Thaw puff pastry sheet at room temperature for 40 minutes before using.)
• 1/2 Cup Cheddar Cheese
• 1/2 Cup Gouda Cheese
• 1 Spinach (1 packet frozen spinach, thawed and water squeezed off)
• 1/2 tsp Garlic (powder)
• 1/2 tsp Onion Powder
• 1 Egg(s) (for egg wash (Egg wash gives a golden color, however, I have not used egg wash for these))

Directions

• 

Savita's Notes:

© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.

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Cauliflower cheese & spinach pasta bakes

For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.

Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.

Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.

Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.

We’re talking four basic steps to spinach mac and cheese weeknight world domination (be sure to read the full recipe below!)

1. Cook the pasta in very salty water, then drain the noodles and return the pot to the stove. (15 minutes)
2. Whisk the sauce together, let it thicken, then stir in the spinach and cheeses. (15 minutes)
3. Toss your cooked pasta in the spinach cheese sauce. Taste and season as needed (don’t skip the salt in this recipe! Seasoning is extra important with so few ingredients!)
4. Stuff the pasta in your face (very important step).

Start Cooking

Prepare the Pasta

Preheat oven to 350°F (180°C). In a large pot of salted, boiling water, prepare pasta according to package instructions. Reserve a cup of pasta water before draining pasta.

In a large pot over low heat, melt butter. Add ¾ cup of milk, garlic powder, and cheeses and stir until all the cheeses have melted and the sauce is smooth and elastic. If you would like a looser sauce, add the remaining ¼ cup of milk. If you would like a bit of a tighter sauce, add ¼ cup of reserved pasta water. Season with salt, if necessary, and freshly ground pepper. If adding nutmeg, do so now as well.

Remove the sauce from heat. Carefully stir in the pasta and spinach, so pasta is coated with the sauce.

Pour the pasta into a 9-inch round dish and sprinkle the panko crumbs on top. Bake uncovered for 15 minutes, or until the cheese is bubbling and the crumbs are browned.

Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)

This copycat version of Walmart’s Broccoli Cheddar Pasta Salad tastes just like the original! This broccoli salad will quickly become a family favorite to make time and time again.

Mozzarella, Tomato, and Artichoke Salad they used to carry years ago! I guess time passing made me forget about it.

I left there 4 years ago when I had my daughter. I finally decided to come up with my own version of the Broccoli Cheddar Pasta Salad to serve at her birthday party last Saturday. What I came up with tastes EXACTLY like the store-bought! With rotini pasta, fresh broccoli and cheese, diced red onion, and a sweet mayonnaise dressing, this is perfect for summertime cookouts, family get together’s, or anytime.

Broccoli Cheddar Pasta Salad

You can whip up this salad in just a few minutes. It does need to stay cold since it contains mayonnaise, so put it on a bowl of ice or refrigerate it after two hours.

5 Minute Spinach and Cheddar Microwave Quiche in a Mug

Be honest. How frequently do you eat breakfast? I don&rsquot have to tell you that it&rsquos the most important meal of the day- you&rsquove heard it a million times! But despite knowing how awesome it is, so many people still skip breakfast most days, and very frequently because they feel rushed or that there is no time. So, what if I told you that you could make a delicious spinach and cheddar quiche from scratch- in FIVE MINUTES- in your microwave? Well, you&rsquod have to start making breakfast in the morning and stop with the excuses, that&rsquos what! Last year, Zach and I changed our morning habits to be able to have breakfast every day. I cannot tell you how much it has positively impacted our work days. We get up only fifteen minutes earlier than we had previously, and every morning before we get ready to head out the door, we put on last night&rsquos episode of the Daily Show and eat our breakfast while watching it. Not only do we get to start our days with healthy food (sometimes it&rsquos things like this quiche, but usually it&rsquos something lighter like a yogurt parfait, oatmeal, or cereal), but we also get a good laugh in (because, Jon Stewart!), enjoy each other&rsquos company, and don&rsquot feel rushed or frantic at all. Sometimes we&rsquoll skip the TV and sit outside on our porch and get some fresh air. Sometimes we&rsquoll just sit at our kitchen table and chat. It sets the tone for the entire day for being healthy, happy, and calm. This quiche tastes so so so good- it has that creamy consistency of quiche that isn&rsquot too dry. It&rsquos salty from the cheese and is packed with good-for-you spinach. And if you&rsquore feeling really crazy like I was, you can even add a slice of cooked, chopped bacon to the mix (WHICH, by the way, you can ALSO cook in the microwave!). With or without bacon, this quiche is an excellent way to get a high protein breakfast with some veggies to get you going for the day. If only I had known about this in COLLEGE! If you know someone who is living in a dorm right now or has no kitchen, do them a favor and send them this recipe. No more easy mac and ramen for them! You can use frozen or fresh spinach for this. The key here is to get as much liquid as possible out of the spinach before microwaving the quiche. Otherwise, the quiche will be a little bit watery on the bottom. Don&rsquot fret if this happens to you- it will still be delicious! But, here are some tricks to avoiding a watery quiche. If you are using frozen spinach: Place the frozen spinach in a mesh sieve and run warm water over it until it wilts down a bit and thaws. Using a wooden spoon, press as much liquid as possible out of the spinach through the sieve. If you are using fresh spinach: Fill your mug with fresh baby spinach leaves and add a couple of tablespoons of water. Cover with a paper towel and microwave for one minute, until leaves steam/wilt down. Drain the liquid from the mug and press the spinach with a spoon to ensure as much liquid is removed as possible. Once you have your spinach prepped, just add it to a mug with an egg, shredded cheddar, milk, and salt and pepper (and bacon, if you are being bold). Beat thoroughly with a fork to mix well, cover with a paper towel, and microwave on high for 3 minutes (or until quiche is fully cooked). That&rsquos it! You now have a &ldquofancy,&rdquo made-from-scratch, warm breakfast to kickstart your day. If you get up early like me and Zach (we have to be at work at 7:25am), you may simply not be that hungry for breakfast. If this sounds like you, I recommend mixing up this quiche in a glass tupperware with a cover (like these 1-cup Pyrex containers&ndash I have them and use them for everything! Baking, storing food, mixing, etc.). Then, you can take it with you to work and cook it up in the microwave there. Your coworkers will be mighty jealous of your awesome breakfast, that&rsquos for sure! Recipe below. And please, don&rsquot feel that this meal is limited to breakfast. In my book, quiche is good for breakfast, lunch, or dinner. Especially when it&rsquos as delicious and easy as this recipe! Did you know you can also bake eggs in a muffin pan for bulk breakfast sandwiches?

Cooking guidelines

The oven has to be preheated to 375 Degree Fahrenheit.

Bay leaf and milk have to be placed in a big saucepan and the heat needs to be kept at low.

After bringing them to just under the boil, you can take it out from the heat and then, it should be kept aside for 10 minutes. Once it is infused, the bay leaf can be discarded.

The penne should be cooked in a big saucepan containing boiling salted water according to the package instructions and the pasta has to be drained and placed in a big bowl.

Two tablespoons olive oil should be heated in a big frying pan and you have to place spinach and garlic before cooking for 5 minutes approximately. (You can stop the cooking process when the spinach turned soft and reduced in size)

If there is any moisture, it has to be squeeze out.

At the same time butter should be in a big saucepan and flour must be sprinkled in the flour.

After using a wooden spoon to stir in, it should be cooked for 1 or 2 minutes and ensure that the flour has become browned in a slight way.

The milk needs to be poured in and you have to keep whisking continuously to eliminate lumps.

After bringing to the boil, heat needs to be reduced and simmered for 3 to 4 minutes by keep on stirring. (You can stop when it is thickened).

Half portion of parmesan and cheddar should be added and the white sauce must be poured over the pasta.

Spinach has to be added and combined properly.

Pepper and salt must be used to season.

The mixture has to be spooned into big, shallow dish that is ovenproof dish, and the breadcrumbs and remaining breadcrumbs have to be scattered.

It should be baked for 35 to 40 minutes and you can stop when it is heated through and the topping becomes golden.