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Cheesy Lemon Pasta W/ Salami, Olives & Spinach

 
One serving costs about $2.47

$2.47 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish,lunch,main course,main dish,dinner
spoonacular Score:53%

Spoonacular Score: 53%

 

You can never have too many main course recipes, so give Cheesy Lemon Pasta W/ Salami, Olives & Spinach a try. This recipe serves 6 and costs $2.47 per serving. One portion of this dish contains roughly 24g of protein, 39g of fat, and a total of 585 calories. A mixture of penne pasta, olives, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is good. If you like this recipe, you might also like recipes such as Salami, Feta, and Spinach Pasta, Spinach pesto pasta with olives, and Shrimp Scampi With Pasta, Spinach, Cherry Tomatoes And Olives.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
8 oz
8 oz whole penne pasta
whole penne pasta
1 cup
1 cup frozen spinach
frozen spinach
1 Tbsp
1 Tbsp butter
butter
1
1  diced yellow onion
diced yellow onion
5 cloves
5 cloves garlic
garlic
some
some olive oil
olive oil
0.5 lb
0.5 lb salami
salami
1 small can
1 small can canned black olives
canned black olives
4 oz
4 oz ricotta salata
ricotta salata
1 cup
1 cup parmesan cheese
parmesan cheese
1
1  lemon (juice)
lemon (juice)
2 Tbsps
2 Tbsps olive oil
olive oil
some
some black fresh sea-salt
black fresh sea-salt
some
some fresh basil
fresh basil
8 oz whole penne pasta
8 oz
whole penne pasta
1 cup frozen spinach
1 cup
frozen spinach
1 Tbsp butter
1 Tbsp
butter
1  diced yellow onion
1
diced yellow onion
5 cloves garlic
5 cloves
garlic
some olive oil
some
olive oil
0.5 lb salami
0.5 lb
salami
1 small can canned black olives
1 small can
canned black olives
4 oz ricotta salata
4 oz
ricotta salata
1 cup parmesan cheese
1 cup
parmesan cheese
1  lemon (juice)
1
lemon (juice)
2 Tbsps olive oil
2 Tbsps
olive oil
some black fresh sea-salt
some
black fresh sea-salt
some fresh basil
some
fresh basil

Equipment

mixing bowl
mixing bowl
frying pan
frying pan
mixing bowl
mixing bowl
frying pan
frying pan


Instructions

Cook Penne in plenty of salted water according to package directions to al dente. You will need to reserve 1 and 1/2 cups of the water before draining. Drain and toss with butter and 2 tablespoons of Extra-Virgin Olive Oil. While the pasta is cooking saute the onion in enough oil to cover the bottom of the pan until soft and tender. Add garlic and saute until fragrant. Add the frozen spinach and more oil if needed, saute until tender. Add the salami and saute for 2 to 3 minutes until warm. In a large mixing bowl toss the pasta, salami mixture, olives, cheeses, lemon juice and reserved pasta water together. Add more Olive Oil if needed. Taste and season with salt and pepper. Sprinkle with basil. Serve with a drizzle of Olive oil and Parmesan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.47
Ingredient
8 ounces whole penne pasta
1 cup frozen spinach
1 tablespoon butter
1 diced yellow onion
5 cloves garlic
some olive oil
½ pounds salami
1 small can canned black olives
4 ounces ricotta salata
1 cup parmesan cheese
1 lemon (juice)
2 tablespoons olive oil
some fresh basil
Price
$0.49
$1.06
$0.12
$0.24
$0.33
$0.17
$4.62
$3.06
$2.01
$2.11
$0.20
$0.33
$0.08
$14.82

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
584 Calories
23g Protein
39g Total Fat
36g Carbs
17% Health Score
Limit These
Calories
584
29%

Fat
39g
60%

  Saturated Fat
12g
78%

Carbohydrates
36g
12%

  Sugar
2g
3%

Cholesterol
55mg
19%

Sodium
2220mg
97%

Get Enough Of These
Protein
23g
47%

Vitamin K
104µg
99%

Vitamin A
3595IU
72%

Selenium
42µg
61%

Phosphorus
329mg
33%

Calcium
326mg
33%

Manganese
0.63mg
32%

Vitamin B1
0.45mg
30%

Vitamin E
4mg
29%

Vitamin B12
1µg
22%

Vitamin B6
0.41mg
20%

Zinc
3mg
20%

Vitamin B2
0.31mg
18%

Fiber
4g
18%

Magnesium
67mg
17%

Vitamin B3
3mg
16%

Copper
0.31mg
16%

Folate
55µg
14%

Potassium
423mg
12%

Iron
2mg
12%

Vitamin B5
0.77mg
8%

Vitamin C
5mg
7%

Vitamin D
0.16µg
1%

covered percent of daily need

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