Eat Your Veggies! Spinach Recipes
You’ve probably tried spinach recipes that use bacon as their main flavor, and I’m sure you have sauteed or steamed spinach with garlic at some point, right? Me too, so I went looking for a few recipes that could give new life to this green leaf staple.
Here’s what I found. I’ll be trying this one tomorrow, Spinach and Artichoke Linguine.
Spinach and Artichoke Linguine
1/2 pound whole wheat linguine
2 tablespoons olive oil
1 tablespoon unsalted butter
2 shallots, diced
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced
8 ounces fresh spinach
1 (12-ounce) jar of marinated artichokes, drained and coarsely chopped
1/2 cup ricotta cheese
1/3 cup freshly grated parmesan cheese, plus more for topping
3 tablespoons mascarpone cheese
Bring water to a boil and prepare pasta according to directions.
Heat a large skillet over medium-low heat and add olive oil and butter. Add in shallots, salt and pepper and cook for about 5 minutes, just until soft. Add in spinach and toss well to coat, stirring until completely wilted, then add in garlic and cook for 30 seconds. Add in artichokes and stir, cooking for another 5 minutes so everything is warm. Stir in ricotta, mascarpone and parmesan, mixing until combined.
Once pasta has been drained, add it to the skillet and toss thoroughly with the spinach and artichoke mixture. Serve immediately with extra cheese!
These Look Good Too!
Polenta and Spinach Soup - Martha Stewart
Spinach Bundles - Martha Stewart
Warm Quinoa, Spinach and Shiitake Salad - Martha Stewart
- In the 1930′s U.S. spinach growers credited Popeye with a 33% increase in spinach consumption.
- The spinach growing town of Crystal City, Texas, erected a statue of Popeye in 1937.
- California produces 74 percent of the fresh spinach grown in the United States.
- Consumption of spinach is highest in women aged 40 and over. It’s least amongst teen girls.