Spinach carbonara

Fresh pasta cooks up faster than dried, making it a must-have for fast weeknight dinners like this luscious yet healthy meal. Eggs are the base of the creamy sauce. They don't get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.

This pasta nods to everyone’s favorite steakhouse side, and it comes together in no time, making for a fine weeknight meal. One full pound of fresh spinach is cooked down in garlicky butter before cream is added, then simmered until thickened. The cooked pasta is added directly to the sauce, then tossed with ricotta cheese for even more richness. Fettuccine or tagliatelle pasta work best, but the creamy sauce will cling to any long noodles. Top with pine nuts, walnuts or hazelnuts for…

This epitomizes the beauty of few-ingredient cooking, says Claire Robinson. Indeed, she freshens up the classic, rich pasta by simply adding a few handfuls of spinach to the fettuccine just before it's finished cooking. #italian #italianmeals #italiandishes

Spaghetti carbonara features pasta in a deliciously creamy parmesan sauce loaded with savory pancetta & topped with parmesan as garnish

This creamed spinach mac and cheese is a dreamy, cheesy mac and cheese dish with tons of fresh baby spinach! Super comforting and flavorful.

March 26th was National Spinach Day so I decided I wanted to pay tribute to this tasty, green vegetable, by making a spinach-themed dish. I love eating pasta and I love making pasta so when I thought of spinach, my first thought was spinach fettuccine. I've used spinach fettuccine many times, typica

While a traditional carbonara recipe contains bacon, this recipe includes lots of fresh spinach and frozen peas for a little vegetarian twist.

Another weeknight pasta dish- another rigatoni dish! :) Adding greens to this classic dish is a healthy upgrade. This recipe was adapted from Martha Stewart Living. I used a combination of beet gre…

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby…

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!