Best 4 Spinach And Brussels Sprouts Marinara Recipes
Indulge in a delightful culinary journey with our featured dish: Spinach and Brussels Sprouts Marinara. This vegetarian delight is a symphony of flavors and textures, combining the earthy notes of spinach and Brussels sprouts with the rich, tangy goodness of a homemade marinara sauce. The use of fresh, seasonal ingredients ensures that each bite is bursting with flavor.
Accompanying this main course are two equally enticing recipes: a refreshing Spinach Salad with Warm Bacon Dressing and a decadent Chocolate Lava Cake for dessert. The salad offers a crisp contrast to the hearty main course, with a zesty dressing that tantalizes the taste buds. And to satisfy your sweet cravings, the Chocolate Lava Cake delivers an explosion of molten chocolate in every spoonful. Get ready to embark on a culinary adventure that will leave your taste buds dancing with joy.
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
- Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
- Sprinkle with the salt and Marcona almonds and serve immediately.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
FABULOUS SPINACH MARINARA
I came up with this recipe while trying to use up left over turkey. I was surprised with how easy it was to make and how delicious it tasted. I hope you enjoy!
Provided by Katie-Kate
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Thaw spinach and squeeze out excess moisture.
- Start cooking pasta.
- In a sauce pan sauté garlic mushrooms and onions.
- Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*.
- Take off heat add salt and pepper to taste.
- Drain pasta.
- Plate and sprinkle with parmesan cheese.
- *Add shredded chicken or turkey to sauce mixture. For Vegetarian omit.
BARLEY WITH BRUSSELS SPROUTS, SPINACH, AND EDAMAME
This take on fried rice has less saturated fat, but more protein and fiber.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups of water and 1/4 teaspoon salt to a boil. Add the barley, cover, and simmer until just tender, about 40 minutes. Add the edamame beans, stir, and cover; continue cooking until barley is tender and edamame is bright green, about 5 minutes more. Remove from heat and fluff barley with a fork.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook ginger and garlic until fragrant, about 1 minute. Add the brussels sprouts and cook, stirring, until bright green and tender, about 2 minutes.
- Add remaining tablespoon oil to the pan. Add the spinach and cashews to the pan, and cook until the spinach has wilted, about 2 minutes, stirring constantly. Stir in barley and edamame. Season to taste with salt and crushed red pepper.
BRUSSEL LEAF AND BABY SPINACH SAUTé
Provided by Sara Forte
Categories Salad Leafy Green Side Thanksgiving Vegetarian Fall Vegan Brussels Sprout Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
- Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
- Sprinkle with the salt and Marcona almonds and serve immediately.
Tips and Conclusion
This delectable pasta recipe combines the earthy flavors of spinach and Brussels sprouts with a tangy marinara sauce, creating a hearty and flavorful dish. Here are some tips to ensure success in preparing this culinary delight:
- Select Fresh Ingredients: Use the freshest spinach and Brussels sprouts available. Look for vibrant green spinach leaves and firm, compact Brussels sprouts.
- Properly Clean the Vegetables: Thoroughly rinse the spinach and Brussels sprouts under cold water to remove any dirt or debris. Cut off the tough ends of the Brussels sprouts and halve them.
- Cook the Vegetables Al Dente: Blanch the spinach and Brussels sprouts in boiling water for a few minutes until they retain their vibrant color but still have a slight crunch.
- Use a Quality Marinara Sauce: Choose a marinara sauce that has a rich tomato flavor and a balanced blend of herbs and spices. You can also make your own marinara sauce using fresh tomatoes, onions, garlic, and Italian herbs.
- Add Parmesan Cheese for Extra Flavor: Grated Parmesan cheese adds a nutty and salty flavor to the dish. Sprinkle it over the pasta before serving.
In conclusion, this spinach and Brussels sprouts marinara pasta is a symphony of flavors that will tantalize your taste buds. The combination of tender vegetables, tangy marinara sauce, and the rich creaminess of mascarpone cheese creates a harmonious and satisfying meal. This recipe is perfect for a quick and easy weeknight dinner or as a delightful vegetarian main course. Enjoy the culinary journey as you savor each bite of this delectable pasta dish.
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