Best 13 Pasta Florentine Recipes

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Pasta Florentine is a classic Italian dish featuring tender pasta tossed in a creamy spinach and Parmesan sauce. Often prepared with fresh spinach leaves or baby spinach, this recipe incorporates the goodness of earthy spinach, nutty Parmesan, and aromatic garlic, creating a flavorful and vibrant dish. Additionally, the recipe provides variations using frozen spinach and a creamy sauce made with heavy cream for a richer texture. For those who prefer a lighter version, a variation using low-fat milk and a touch of cream cheese is also included. Whether you're a vegetarian seeking a hearty main course or a meat-lover looking for a flavorful side dish, this versatile recipe offers options to suit every preference.

Here are our top 13 tried and tested recipes!

CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

ARTICHOKE FLORENTINE PASTA



Artichoke Florentine Pasta image

Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) penne pasta
6 tablespoons butter, divided
4 garlic cloves, minced
12 ounces fresh baby spinach (about 16 cups)
1/4 cup all-purpose flour
3 cups 2% milk
3/4 cup grated Parmesan cheese
1 package (8 ounces) reduced-fat cream cheese
1/2 cup white wine or reduced-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
1/3 cup Italian-style panko bread crumbs

Steps:

  • Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.

TOMATO FLORENTINE SOUP WITH PASTA



Tomato Florentine Soup With Pasta image

I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side.

Provided by Lisa1

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 (28 ounce) can ground tomatoes, undrained (I used Muir Glen)
2 (28 ounce) cans water (use the empty tomato can)
1 tablespoon onion powder
1 teaspoon dried basil
1 medium carrot, peeled and diced (about 1/2 cup)
1 small onion, diced (about 1/2 cup)
3 beef bouillon cubes
1/2 teaspoon salt (optional)
3/4-1 cup shell pasta or 3/4-1 cup ditalini
1 (14 ounce) package frozen leaf spinach or 1 (10 ounce) package frozen chopped spinach
grated parmesan cheese (optional)

Steps:

  • Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
  • Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
  • Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
  • Stir in spinach. Heat through.
  • Serve with grated Parmesan cheese if desired.

SKILLET PASTA FLORENTINE



Skillet Pasta Florentine image

"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

3 cups uncooked spiral pasta
1 large egg, lightly beaten
2 cups 2% cottage cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese, divided
1 teaspoon each dried parsley flakes, oregano and basil
1 jar (14 ounces) meatless spaghetti sauce
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

PASTA SHELLS FLORENTINE



Pasta Shells Florentine image

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.

Provided by KDCG

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 9

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce

Steps:

  • In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  • Preheat oven to 375 degrees F (175 degrees C).
  • In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  • Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 73.4 g, Cholesterol 30.4 mg, Fat 12.2 g, Fiber 8.1 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1078.5 mg, Sugar 12.5 g

PASTA FLORENTINE



Pasta Florentine image

Even spinach haters will eat this. Make it gourmet by using fresh mushrooms and spinach. If you use the fresh spinach, sauté only for a minute before adding sauce.

Provided by wildheart

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces uncooked pasta
10 ounces frozen chopped spinach, thawed
1 teaspoon minced garlic
1 1/2 cups spaghetti sauce
1 tablespoon margarine or 1 tablespoon butter
4 ounces mushrooms, drained
1 cup mozzarella cheese, shredded

Steps:

  • Cook and drain pasta.
  • While pasta is cooking, melt margarine or butter in large pan.
  • Toss in garlic.
  • Squeeze spinach dry, and toss in pan with garlic.
  • Heat.
  • Add mushrooms and sauce.
  • Heat over very low while pasta cooks.
  • Mix drained pasta in with sauce and spinach.
  • When heated through, sprinkle with cheese and heat until cheese melts.
  • Delicious with garlic bread.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)



Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta) image

I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out.

Provided by Nurse Amanda

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
2 cups milk
1 cup water
1 chicken bouillon cube
1 lb frozen spinach, thawed and drained
4 ounces cream cheese
4 ounces sour cream
1 cup monterey jack cheese
1 cup parmesan cheese, divided
1 pinch cayenne pepper
salt and pepper, to taste
16 ounces rigatoni pasta, cooked
1 cup breadcrumbs

Steps:

  • Saute onions and garlic in olive oil until just soft.
  • Sprinkle flour over mixture in pan and stir well.
  • Pour milk and water into the pan and mix until there are no more lumps.
  • Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
  • Stir well until the cheese is melted.
  • Add pasta to sauce and mix well.
  • Pour into a greased 9x13 baking dish.
  • Top with bread crumbs and the remaining parmesan cheese.
  • Bake at 350 for 30-45 minutes or until the crust is just golden brown.

Nutrition Facts : Calories 750, Fat 33.8, SaturatedFat 17.1, Cholesterol 136.3, Sodium 791.5, Carbohydrate 80.8, Fiber 6, Sugar 4.4, Protein 32.5

FOUR-CHEESE PASTA FLORENTINE



Four-Cheese Pasta Florentine image

We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 45m

Yield 4

Number Of Ingredients 7

3 cups mostaccioli pasta, uncooked
1 (10 ounce) package frozen chopped spinach
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
¼ cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
  • Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  • Bake 25 min. or until center is set.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 59.2 g, Cholesterol 169 mg, Fat 25.8 g, Fiber 4.9 g, Protein 37.1 g, SaturatedFat 14.8 g, Sodium 975.8 mg, Sugar 4 g

SHRIMP FLORENTINE WITH PASTA



Shrimp Florentine With Pasta image

Make and share this Shrimp Florentine With Pasta recipe from Food.com.

Provided by Chuckster

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 clove garlic, minced
1 lb raw shrimp, peeled and deveined
1 (14 ounce) can plum tomatoes
1/4 teaspoon black pepper
2 cups fresh spinach, chopped
1/4 teaspoon crushed red pepper flakes
1/2 lb pasta (Vermicelli)

Steps:

  • Heat oil.
  • Saute half of the shrimp to use as garnish, reserve shrimp.
  • Add cut up tomato with juice,spinach and cook,until spinach wilts (2 min.).
  • Chop remaining shrimp and add to the spinach mixture.
  • Cook 3 min.
  • Stir in seasonings.
  • Toss with pasta and add shrimp garnish and serve.

ONE-POT PASTA FLORENTINE



One-Pot Pasta Florentine image

This creamy pasta is loaded up with spinach, tomatoes, and Asiago cheese. Just 20 minutes from cutting board to table - and only one pot to clean! Winner winner pasta dinner (with chicken option)!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (finely diced (about 1 cup))
2 medium cloves garlic (minced)
8 ounces cavatappi pasta (uncooked (can sub another tubular pasta like penne))
1 cup vegetable stock + more if needed
1 14.5 ounce can diced Italian style tomatoes (plain diced tomatoes work too)
4 ounces shredded Asiago cheese (about 1 cup + a little more for topping (optional))
4 cups tightly packed baby spinach
1/4 - 1/3 cup half-and-half or whole milk
Crushed red pepper for topping (optional)

Steps:

  • In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
  • Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
  • Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
  • Top servings with additional shredded cheese and crushed red pepper.
  • Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

FLORENTINE PASTA SALAD



Florentine Pasta Salad image

Quick and easy hot teriyaki salad with wilted spinach.

Provided by Sue

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
1 tablespoon sesame oil
1 clove garlic, chopped
1 red onion, coarsely chopped
10 ounces fresh mushrooms, sliced
1 cup teriyaki sauce
2 carrots, shredded
8 ounces spinach, rinsed

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl.
  • Meanwhile, in large skillet or wok, heat oil over high heat. Add garlic, onion and mushroom. Cook until onions are translucent. Add teriyaki sauce and carrot, cook 3 minutes more.
  • Add cooked vegetable mixture to pasta, toss. Add spinach and toss. Cover for 5 minutes to wilt spinach. Serve warm.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 53.3 g, Fat 2.8 g, Fiber 3.5 g, Protein 11.3 g, SaturatedFat 0.4 g, Sodium 1412.3 mg, Sugar 8.7 g

FLORENTINE WHITE BEAN SOUP WITH PASTA



Florentine White Bean Soup with Pasta image

Categories     Soup/Stew     Bean     Garlic     Onion     Pasta     Tomato     Vegetarian     Fall     Winter     Vegan     Bon Appétit

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 11

1 16-ounce package dried Great Northern beans (about 2 1/2 cups)
16 cups (or more) water
5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped
1 celery stalk, cut in half
5 tablespoons olive oil
2 medium onions, chopped (about 3 cups)
1 14 1/2-ounce can diced tomatoes in juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/2 teaspoon celery salt
3/4 cup tubettini or elbow macaroni (about 6 ounces)

Steps:

  • Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
  • Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
  • Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
  • Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
  • Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.

PASTA FLORENTINE



PASTA FLORENTINE image

Categories     Pasta

Yield 2 servings

Number Of Ingredients 5

1 teaspoon extra-virgin olive oil
1/2 teaspoon minced garlic
1/2 cup drained, canned, unsalted, chopped spinach
3 cups hot mac and cheese (from recipe above)
2 tablespoons finely shredded Parmesan cheese

Steps:

  • Preparation Time: 3 minutes Cook Time: 3 minutes Preparation: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook until aromatic, about 10 seconds. Add the spinach and heat through, 2 to 3 minutes. Stir into 2 portions, or approximately 3 cups, of hot mac and cheese along with the Parmesan cheese and serve. Servings: 2 Nutrition Information Per Serving: Calories 470; Total fat 20 g; Saturated fat 8g; Cholesterol 65mg; Sodium 430mg; Carbohydrate 54g; Fiber 4g; Protein 20g; Vitamin A 230%DV*; Vitamin C 15%DV; Calcium 40%DV; Iron 20%DV * Daily Value

Tips:

  • Fresh ingredients: To ensure the best flavor, use fresh spinach, mushrooms, and herbs whenever possible.
  • Wilt the spinach properly: Wilting the spinach removes excess moisture and intensifies its flavor. Make sure to use a large enough pan so the spinach can cook evenly.
  • Don't overcook the sauce: The sauce should be creamy and flavorful, not thick and gloopy. Cook it over medium heat and stir constantly to prevent it from burning.
  • Use high-quality cheese: The type of cheese you use can make a big difference in the flavor of the dish. Use a good quality Parmesan cheese and a creamy, flavorful fontina or Gruyère cheese.
  • Serve immediately: Pasta Florentine is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Pasta Florentine is a classic Italian dish that is easy to make and always a crowd-pleaser. With its creamy sauce, tender vegetables, and flavorful cheese, it's a dish that everyone will love. Whether you're looking for a quick and easy weeknight meal or a special dish for a dinner party, Pasta Florentine is sure to impress.

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