Pasta - Pasta Sauce with Spinach and Fresh Oregano recipes
Author: Dorothy Frick
It is just bursting with bold flavors and tastes great on grilled foods, especially if you are looking for a delicious zesty Mediterranean flavor. Garlic and Oregano Pesto is a great way to use up surplus herbs.
Fresh Oregano Spaghetti
Provided by: Jayne | Tenacious Tinkering
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
- 7 ounces, weight Spaghetti Noodles
- 3 Tablespoons Butter, Divided
- 4 cloves Garlic, Peeled And Minced
- 1 whole Red Chili Pepper, Thinly Sliced
- 2 whole Large Tomatoes, Diced
- 2 Tablespoons Worcestershire Sauce
- 4 sprigs Fresh Oregano, Leaves Removed
- ½ cups Reserved Pasta Cooking Water
- 1 pinch Ground Black Pepper
- ½ cups Grated Parmesan
How to cook:
- Cook spaghetti in a large pot of salted water according to package instructions for al dente.
- Meanwhile in a large skillet heat 1 tablespoon of butter on medium heat. Add the garlic, chili pepper, tomatoes and Worcestershire sauce and saute until the tomatoes break down, about 3-4 minutes.
- Add in the rest of the butter and the oregano leaves.
- When pasta is done drain it in a colander but reserve at least a cup of the cooking water.
- Add as much pasta cooking water as you desire into the skillet, depending on how much sauce you want. I used 1/2 cup. Let it simmer for 2-3 minutes. Add the pinch of black pepper and stir in the Parmesan.
- Toss the cooked pasta with the sauce and dish up! A few more oregano leaves and a little grating of Parmesan complete the picture.
Tags:
Spaghetti with fresh oregano
Instead of tomato sauce I used
fresh
tomato,
fresh oregano
leaves and carrots.
Pasta Sauce with Spinach and Fresh Oregano
A yummy Spring pasta sauce using fresh spinach and oregano from the garden.
Provided by: MelissaKNorris-Amy Maus
Yields: 8 servings
Cuisine: Seasonal
Number of ingredients: 10
Provided by: MelissaKNorris-Amy Maus
Yields: 8 servings
Cuisine: Seasonal
Number of ingredients: 10
Ingredients:
- 1 lb Italian Chub Sausage
- 1 chopped onion
- 2 cloves minced garlic
- 28 ounces tomato sauce or stewed tomatoes
- 2 cans tomato paste (6 ounce cans)
- 3 TBSP Honey
- 1 TBSP Salt
- 5-6 Sprigs of Fresh Oregano
- 1 or 2 Bags of Spinach (ends removed)
- 1/2 cup Red Wine
How to cook:
- Cook sausage, chopped onion and garlic in stock pot until sausage is cooked and onion is soft.
- Add in tomatoes, tomato paste, honey, salt and red wine.
- Remove stems from oregano and chop fine. Add to pasta sauce.
- Remove ends from spinach, tearing any really large pieces. Add to pasta sauce.
- Simmer over low heat for approximately 30 minutes.
- Serve over pasta or polenta.
Fresh Oregano Pesto Pasta Recipe
Quick and easy to toss together, this Fresh Oregano Pesto Pasta Recipe is the ultimate weeknight indulgence. So bright and bold, it'll be a guaranteed hit!
Yields: 0 servings
Number of ingredients: 7
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- ½ cup Fresh Oregano Leaves, stems removed
- ¾ cup Pine-nuts
- 2 Garlic Cloves
- Juice of One Lemon
- 2 tbsp. Grated Parmesan Cheese
- ¾ cup Extra Virgin Olive Oil
- Salt + Pepper (about ½ tsp. each)
How to cook:
- Toast the pine-nuts in a skillet over medium heat, stirring frequently, until fragrant (about 3-4 minutes). Set aside to cool.
- In a food processor or blender, pulse the first five ingredients until combined. Then slowly drizzle olive oil over the pesto mix while the machine is running. Puree until desired consistency, making sure to scrape down the sides as necessary.
- Taste, then add salt and pepper as needed. Serve pesto over your favorite type of noodles and enjoy! Store leftover pesto in the refrigerator, covered, for up to a week.
Garlic and Oregano Pesto
Garlic and Oregano Pesto is a great way to use up surplus herbs. It is just bursting with bold flavors and tastes great on grilled foods, especially if you are looking for a delicious zesty Mediterranean flavor. Freezes well so you can preserve the season and enjoy year round.
Provided by: Donna
Total time: 10 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Anytime
Number of ingredients: 6
Provided by: Donna
Total time: 10 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: Anytime
Number of ingredients: 6
Ingredients:
- 1 cup fresh oregano, tightly packed
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, peeled
- 1/2 cup raw almonds
- salt and pepper to taste
- 1/2 cup olive oil
Nutrition:
- Calories: 150 kcal
- Carbohydrate: 5.9 g
- Protein: 2.8 g
- Fat: 14.2 g
- Saturated Fat: 2.5 g
- Cholesterol: 4 mg
- Fiber: 3.7 g
- Sugar: 0.5 g
- Serving Size: 1 serving
- Add all ingredients but the olive oil to the bowl of a food processor and grind until the mixture is slightly combined.
- With the processor still running, slowly stream in the olive oil until the mixture becomes smooth.
- Store in an airtight container in the fridge, or freeze for later use (see notes for tips)
