Tag Archives: spinach

Spaghetti with zucchini and baby spinach

This recipe of Adam Liaw’s that appeared in the paper a few weeks ago has become a regular one in the Napoli household. All that lovely green! The original recipe is here but I’ve made some minor tweaks. I’ve upped the quantities to make it a main course instead of an entree, and I’ve swapped some of the butter for olive oil as I found it a bit too buttery. I used a mandoline with the finest Julien setting for the zucchini. And I made it with wholemeal spaghetti which added to the flavour. You could probably also add some nuts to this, either toasted pine nuts, some slivered almonds or chopped pistachio. You could make this vegan by using all olive oil instead of butter and omitting the cheese.
Serves 4

spaghettizucchini

Ingredients
40g butter
250g baby spinach
1 brown onion, finely diced
2 tablespoons extra virgin olive oil
4 medium/large zucchini, cut into matchsticks
salt for seasoning
500g Barilla wholemeal spaghetti
Grated parmesan cheese, to taste

Making it
1. Heat the butter in a pan over low heat, saute the spinach until wilted, season then transfer to a small food processor and puree until smooth

2. Cook the pasta in a large pot of salted boiling water. Meanwhile, heat the olive oil in a large frypan, saute onion until softened, then add zucchini and toss for a few minutes until softened. Drain the spaghetti and add to the frypan, season then stir through the spinach puree an combine well so that all the spaghetti is well coated. Serve with parmesan cheese as desired.

Spinach, Feta & Tomato Loaf

This was a recipe I saw on Better Homes and Gardens that I modified a little.  Very tasty, and great to eat warm or cold. This is a vegetarian dish but some prosciutto, ham or bacon throughout would be a nice addition.

tomatofetaloaf

Ingredients
¾ cup extra virgin olive oil
1 large white onion, thinly sliced
3 cups baby spinach, washed
120g feta, crumbled
3/4 cup semi-dried tomatoes, drained, coarsely chopped
2 cups self-raising flour
1½ tsp fine salt
150g creme fraiche
4 eggs, beaten
¼ cup Parmesan cheese, grated

Making it
1. Preheat oven to 180°C. Grease a medium (21.5 x 11.5cm) loaf tin, then line base and sides with baking paper.
2. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in spinach and set aside until wilted. Add tomato, season with a little salt and pepper and allow to cool
3. Sift flour and fine salt into a large bowl. Stir in creme fraiche, eggs and remaining oil until smooth. Add onion mixture to flour mixture and stir with a wooden spoon gently to combine.
4. Add feta and gently combine. Spoon into prepared tin and smooth the surface. Bake for 35-40 minutes or until cooked when tested with a skewer.
5. Cool in tin for 30 minutes, then transfer to a wire rack to cool completely. Use a serrated knife to cut into slices, eat as is or serve with butter if desired

Baked Eggs with Spinach and Ricotta

A great breakfast! Serves 4

014

Ingredients
1 brown onion, diced
1 tbsp olive oil
1 can diced tomatoes
1/2 tsp salt
1/2 tsp raw sugar
100g baby spinach, wilted
100g ricotta
1 can canellini beans, rinsed and drained
8 eggs
Toast to serve

Making it

1. In a small pot, heat olive oil, add onion and saute until onion is soft. Add tomatoes, salt, sugar and simmer on low heat for 30 minutes. (If you like you could also throw in a whole chilli for flavour)
2. Pre-heat oven to 180 degrees
3. Spread beans among four individual baking dishes (or you could do all in one large dish), ladel sauce on top.
4. Create a little well in the centre, crack two eggs into each dish, add spinach and dot ricotta around the dish.
5. Bake for 3-4 minutes or until eggs just set. Serve with toast.