Yield 2 servings Number Of Ingredients 8 Steps:
Heat pot over medium-high heat. Add oil to the pot. Cook the spinach until wilted. Add the mushrooms, salt, and pepper cooking until most of the water is gone. Add the pesto and parmesan. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles. Enjoy!
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste. Remove the chicken and slice. Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta. Serve and top it off with parmesan cheese. Enjoy!
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 400°F (200°C). In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil. Blend until you reach a creamy consistency. Set aside. Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine. Transfer the mixture to a baking dish and top with mozzarella. Cover with foil and bake for 10-15 minutes. Carefully remove and allow to cool for 5 minutes. Enjoy!
Yield 4 servings Number Of Ingredients 13 Steps:
To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta. Halve cherry tomatoes. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto. Top with grated parmesan and mozzarella balls. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted. Garnish with additional parmesan and fresh basil. Serve immediately. Enjoy!
More about “spinach pesto pasta bake recipe by tasty”
Time 1h15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Prepare rigatoni acoording to package directions. Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside. Drain thawed spinach well, pressing between layers of paper towls. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
