Herb and Spinach Pasta
Serve with Tossed Salad and round out the meal with Quick Strawberry Shortcake (see recipe links below).
Servings: 4
Ingredients:
Herb and Spinach Pasta
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 448 |
| pro | 16 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 70 g |
| fibre | 6 g |
| chol | 9 mg |
| sodium | 610 mg |
| % RDI: | - |
| calcium | 19% |
| iron | 34% |
| vit A | 61% |
| vit C | 32% |
| folate | 102% |
Suggested Recipes
-
1 pkg (10 oz/284 g) fresh spinach, shredded
3 cloves garlic, minced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
12 oz (375 g) linguine
1/2 cup (125 mL) minced fresh chives
1/3 cup (75 mL) chopped oil-packed sun-dried_tomatoes
1/3 cup (75 mL) grated romano cheese
2 tbsp (25 mL) extra-virgin olive oil
Preparation:
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
Tags:
Dinner Club; Main Course; Vegetables; Pasta/Noodles; Cheese/Other Dairy; Boil/Simmer; Make It Tonight; Vegetarian;
Source
Canadian Living Magazine: June 2004
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