Recipe: Perfect Linguini florentine with cheese

Linguini florentine with cheese. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil. Cook the pasta according to the package instructions. Heat half the butter in a braiser over medium heat.

Add the chicken, then sprinkle with a pinch of salt and pepper. This florentine pasta is a quick and easy recipe that comes together with some fresh spinach and either bottled or home roasted bell peppers tossed with an easy creamy cheese sauce. The sauce on its own is a basic roux with milk, mozzarella and parmesan. You can cook Linguini florentine with cheese using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Linguini florentine with cheese

1. It's 2 oz of fresh mushrooms.
2. You need 1 of garlic clove.
3. You need 1/2 small of onion.
4. Prepare 1/2 cup of frozen spinach or have bag fresh.
5. It's 1/2 tbsp of oregano.
6. It's 1/2 tsp of italian seasoning.
7. You need 4 oz of low sodium tomato sauce.
8. You need 8 oz of can chopped tomatoes.
9. It's 16 oz of ricotta cheese.
10. You need 1/3 cup of fat free mozzarella cheese.
11. It's 1/3 cup of olive oil.
12. It's 3 cup of cooked pasta.
13. It's 1/3 cup of parmesan cheese.

The addition of the bell peppers and pasta make the flavors pop even more. Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach. Top servings with additional shredded cheese and crushed red pepper.

Linguini florentine with cheese instructions

1. heat oven to 350°F spray non stick pan with butter flavored pam.
2. in a nonstick skillet cook all vegetables in olive oil.
3. Mix in cheeses and tomatoes.
4. move to non- casserole and put in oven for 10 minutes.
5. top with mozzarella and grated parmesan cheese.
6. serve with fruit of choice and salad.

Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture. Season chicken with salt and pepper. Combine all the ingredients except the penne and butter in a large mixing bowl.