Indulge in a culinary journey with our tantalizing Three-Cheese Pasta with Greens, a symphony of flavors and textures that will delight your taste buds. This delectable dish is a harmonious blend of creamy cheeses, vibrant greens, and tender pasta, all enveloped in a velvety sauce that promises an unforgettable dining experience. Prepared with a trio of Parmesan, cheddar, and cream cheese, this pasta boasts a rich and complex flavor profile that is perfectly complemented by the peppery arugula and baby spinach. Served with a side of crusty bread for mopping up every last drop of sauce, this dish is not only visually appealing but also a feast for the senses. Whether you're a seasoned chef or a home cook seeking culinary inspiration, our Three-Cheese Pasta with Greens is sure to become a staple in your recipe collection.
Alongside this delectable main course, we present a delightful array of complementary recipes that elevate your culinary adventure. Savor the freshness of our vibrant Arugula Salad with Lemon Vinaigrette, a symphony of peppery arugula, zesty lemon, and tangy vinaigrette, served with a sprinkle of Parmesan cheese for an extra burst of flavor. Embark on a culinary journey to Italy with our authentic Pesto Pasta with Grilled Vegetables, where tender pasta is tossed in a vibrant basil pesto and topped with an assortment of grilled vegetables, creating a colorful and flavorful dish. Indulge in the comforting goodness of our Creamy Tomato Soup with Grilled Cheese Sandwiches, a classic combination that warms the soul on chilly evenings. And for those with a sweet tooth, our decadent Chocolate Lava Cakes with Raspberry Sauce offer a delightful ending to your meal, featuring rich chocolate cakes with a molten chocolate center and a luscious raspberry sauce.
PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
THREE-CHEESE PASTA BAKE
This delicious variation on traditional macaroni and cheese is easy to prepare and perfect for weeknight family dinners and weekend entertaining alike. Add cooked chicken, shrimp, or sausage to the pasta bake and serve with a green salad and fresh vegetables for a hearty, well-rounded meal.
Provided by Southern Living Test Kitchen
Time 50m
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Prepare ziti according to package directions; drain and return to pot.
- Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
- Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
- Bake at 350° for 30 minutes or until bubbly.
- Note: For testing purposes only, we used Buitoni Refrigerated Alfredo Sauce.
BAKED SPANAKOPITA PASTA WITH GREENS AND FETA
This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds - a mellow one, a peppery one and a fresh herb or two - to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
- In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
- Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
3-CHEESE PASTA BAKE
Tender corkscrew pasta is cloaked in a creamy mushroom sauce sporting flavors of three cheeses.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
- Bake at 400 degrees F. for 20 min. or until hot.
THREE CHEESE PASTA
Make and share this Three Cheese Pasta recipe from Food.com.
Provided by Cookbook Barbie
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook noodles according to directions on box.
- Drain.
- In a casserole dish, toss pasta with butter, then add cheeses.
- Stir in cream.
- Bake at 400 for 20 minutes.
PASTA WITH GARLICKY GREENS
This comforting vegetarian recipe is the perfect dish to warm yourself up on a cold winter night
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan. Add the leeks and garlic and let them soften for 15 mins. Stir in the spinach or kale for final few mins to wilt. Add the crème fraîche, stir and remove from the heat.
- Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir the leek sauce into it. Serve in bowls with crumbled blue cheese on top.
Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.52 milligram of sodium
MEDITERRANEAN PASTA WITH GREENS
A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.
Provided by Lia Soscia
Categories Main Dish Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
- Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
- Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and cheeses will give your pasta dish the best flavor.
- Don't overcook the pasta: Cook the pasta according to the package directions, or until it is al dente. This means that it should be slightly firm to the bite.
- Use a variety of cheeses: A combination of different cheeses will give your pasta dish a complex and delicious flavor. For this recipe, we recommend using a hard cheese like Parmesan or Pecorino Romano, a soft cheese like mozzarella, and a creamy cheese like ricotta.
- Add the greens at the end: Greens like spinach and arugula wilt quickly, so it's best to add them to the pasta dish at the very end. This will help them retain their color and flavor.
- Serve immediately: Pasta is best served immediately after it is cooked. This will help prevent it from becoming dry and overcooked.
Conclusion:
This three-cheese pasta with greens is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of creamy cheeses, fresh vegetables, and herbs makes this pasta dish a flavorful and satisfying meal. Whether you're a seasoned cook or a beginner, this recipe is sure to be a hit. So next time you're looking for a quick and easy pasta dish, give this three-cheese pasta with greens a try. You won't be disappointed!
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