Indulge in the symphony of flavors with Giada De Laurentiis' Penne with Spinach Sauce, a culinary masterpiece that tantalizes your taste buds with its vibrant colors and irresistible aromas. This delectable dish is not just a meal; it's an experience that takes you on a journey through the vibrant streets of Italy. With its creamy spinach sauce, perfectly al dente penne pasta, and a medley of savory ingredients, this recipe promises a burst of flavors in every bite. From the tangy sun-dried tomatoes to the nutty Parmesan cheese, each element harmonizes to create a symphony of textures and tastes. Discover the culinary magic of Giada De Laurentiis as you embark on a culinary adventure with this exceptional Penne with Spinach Sauce.
In addition to the main recipe, the article also includes two additional variations to cater to various preferences:
1. **Penne with Spinach and Sausage Sauce:** This recipe adds savory Italian sausage to the mix, creating a hearty and flavorful dish that's perfect for a satisfying lunch or dinner.
2. **Penne with Spinach and Mushroom Sauce:** For a vegetarian twist, this variation incorporates earthy mushrooms, adding a depth of flavor and umami to the creamy spinach sauce.
GIADA DE LAURENTIIS'S PENNE WITH SPINACH SAUCE
Make and share this Giada De Laurentiis's Penne With Spinach Sauce recipe from Food.com.
Provided by Kerry Ciulla
Categories Penne
Time 27m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 326.2, Fat 5.3, SaturatedFat 3, Cholesterol 11.6, Sodium 407.7, Carbohydrate 59.3, Fiber 7, Sugar 0.4, Protein 15.2
BAKED PENNE WITH SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the topping: Preheat the oven to 400 degrees F.
- Mix together the panko, olive oil and salt in a small bowl. Set aside.
- For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.
Tips:
- To make the perfect penne with spinach sauce, use fresh spinach for the best flavor and texture.
- If you don't have heavy cream, you can substitute with milk or half-and-half.
- To add a bit of heat to the dish, add a pinch of red pepper flakes or a dash of cayenne pepper.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Serve the penne with spinach sauce immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Conclusion:
Giada De Laurentiis' penne with spinach sauce is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The creamy sauce, made with fresh spinach, garlic, and Parmesan cheese, is rich and flavorful, and the penne pasta is cooked al dente for the perfect bite. This dish is sure to please everyone at the table, and it's a great way to get your kids to eat their vegetables.
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