Best 4 Spanish Pasta Toss Recipes

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**Embark on a Culinary Journey to Spain with an Array of Enticing Pasta Dishes**

From the vibrant streets of Barcelona to the sun-kissed shores of Andalusia, Spain's culinary landscape is a tapestry of flavors, aromas, and textures. And at the heart of this gastronomic symphony lies a diverse selection of pasta dishes that showcase the country's rich culinary heritage. Join us on a delectable adventure as we explore a range of Spanish pasta recipes, each bursting with unique flavors and guaranteed to tantalize your taste buds.

**Dive into the depths of culinary artistry with these extraordinary recipes:**

* **Spanish Pasta Toss:** A vibrant symphony of colors and flavors, this dish features tender pasta tossed with a medley of sautéed vegetables, succulent shrimp, and a zesty lemon-herb sauce.

* **Creamy Mushroom Pasta:** Indulge in the velvety embrace of this luscious pasta dish, where mushrooms sautéed in a creamy sauce envelop tender pasta, creating a symphony of textures and flavors.

* **Seafood Paella:** Embark on a culinary voyage to the shores of Valencia with this iconic dish. A vibrant tapestry of flavors and colors, paella brings together an orchestra of seafood, tender rice, and an array of vegetables, all simmering in a saffron-infused broth.

* **Spanish Roasted Red Pepper Pasta:** Experience a burst of Mediterranean sunshine with this delightful pasta dish. Roasted red peppers lend their vibrant hue and sweet flavor to a succulent tomato sauce, which lovingly coats tender pasta.

* **Spanish Chorizo Pasta:** Savor the smoky, spicy essence of Spanish chorizo in this vibrant pasta dish. Succulent chorizo, sautéed with aromatic onions and garlic, infuses a rich tomato sauce that dances harmoniously with tender pasta.

Prepare to be captivated by the vibrant flavors and diverse textures of these Spanish pasta recipes. Each dish is a culinary masterpiece, offering a unique taste of Spain's rich and storied culinary traditions. So, gather your ingredients, ignite your culinary passion, and let's embark on this delectable journey together!

Here are our top 4 tried and tested recipes!

ONE-PAN SPANISH GARLIC PASTA



One-Pan Spanish Garlic Pasta image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 12

1/4 cup extra virgin olive oil (60 ml)
1 head garlic
1/2 onion
1 orange bell pepper
1/2 zucchini
15 oz canned diced tomatoes (400 grams)
2 1/2 cups vegetable broth (590 ml)
1/4 tsp saffron threads (.17 grams)
2 cups uncooked penne pasta (200 grams)
Manchego cheese
handful freshly chopped parsley
sea salt & black pepper

Steps:

  • Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
  • Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
  • After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!

FIVE INGREDIENT PASTA TOSS



Five Ingredient Pasta Toss image

Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.

Provided by elsaw

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 6

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
8 ounces farfalle (bow tie) pasta
1 (15 ounce) can seasoned small white beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
¼ cup chopped fresh basil leaves, or amount to taste

Steps:

  • Combine the olive oil and garlic in a small bowl. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g

VEGETABLE NOT-SAGNA PASTA TOSS



Vegetable Not-sagna Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 pound curly pasta (recommended: campanelle or cavatappi by Barilla)
Coarse salt
1 10-ounce box frozen chopped spinach
3 tablespoons extra-virgin olive oil, divided
1 medium zucchini
12 cremini or baby portobello mushrooms, sliced
1 medium onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced
2 tablespoons butter
2 rounded tablespoons all-purpose flour
1 cup vegetable or chicken stock
1 cup milk
1/4 teaspoon grated fresh nutmeg, eyeball it
1 1/2 cups part skim ricotta cheese
1/2 cup grated Parmesan, a couple of handfuls, plus some to pass at the table
1 cup fresh basil leaves, about 20 leaves

Steps:

  • Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
  • Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
  • Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
  • Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
  • Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

SPANISH PASTA TOSS



Spanish Pasta Toss image

A recipe from Chatelaine Food Express Quickies 2. If you love green olives as much as my family, you'll love this quick to make dish.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar
2 large garlic cloves, minced
1 teaspoon dried leaf thyme
1 cup stuffed green olive, sliced
4 tomatoes, seeded and chopped
1 lb cooked pasta (cooked) or 1 lb tortellini, drained (cooked)

Steps:

  • In a large bowl, whisk together the olive oil, vinegar, garlic and thyme.
  • Stir in sliced olives and chopped tomatoes.
  • Toss with pasta and serve.

Nutrition Facts : Calories 287.8, Fat 19, SaturatedFat 2.7, Sodium 6.2, Carbohydrate 28.8, Fiber 7, Sugar 2.2, Protein 3.7

Tips:

  • Use the freshest ingredients possible. This will make a big difference in the flavor of your pasta toss.
  • Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
  • Save some of the pasta water. This can be used to thin out the sauce or add moisture to the pasta if it gets too dry.
  • Don't be afraid to experiment with different flavors. There are endless possibilities when it comes to making a pasta toss.
  • Garnish your pasta toss with fresh herbs or grated cheese. This will add a pop of flavor and color.

Conclusion:

A Spanish pasta toss is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken or vegetables. With so many different variations to choose from, there is sure to be a Spanish pasta toss that everyone will enjoy.

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