Serve with Tossed Salad and round out the meal with Quick Strawberry Shortcake (see recipe links below).
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2004
- 1 pkg fresh spinach shredded
- 3 cloves garlic minced
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 12 oz linguine
- 1/2 cup minced fresh chive
- 1/3 cup chopped oil packed sun dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/3 cup (75 ml) Parmesan cheese
In large bowl, combine spinach, garlic, pepper and salt ; set aside.
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 3/4 cup (175 mL) of the cooking liquid.
Add pasta and cooking liquid to spinach mixture; toss until spinach is wilted. Add chives, tomatoes, cheese and oil; toss to coat.
Serve with: Tossed Salad and Quick Strawberry Shortcake
More spinach pasta recipes:
Nutritional facts <b>Per serving:</b> about
- Sodium 610 mg
- Protein 16 g
- Calories 448.0
- Total fat 12 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 70 g
- Iron 34.0
- Folate 102.0
- Calcium 19.0
- Vitamin A 61.0
- Vitamin C 32.0