Spinach and Green Pea Pasta

Spinach and Green Pea Pasta Do Not Use Image by: Spinach and Green Pea Pasta Do Not Use Author: Canadian Living

Serve with Toasted Herb Bread - see recipe below.

  • Portion size 4 servings

Ingredients

  • 5 cups medium shell pasta (12 oz/375 g)
  • 1 cup frozen peas
  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon each salt and pepper
  • 6 cups packed trimmed fresh spinach
  • 1 cup crumbled feta cheese

Method

In large saucepan of boiling salted water, cook pasta for 7 minutes. Add peas; cook for 1 to 2 minutes or until pasta is tender but firm. Drain, reserving 1/2 cup (125 mL) cooking liquid; return to pot.

In small bowl, whisk together lemon rind and juice, oil, dill, salt and pepper. Add to drained pasta along with enough of the reserved cooking liquid to moisten. Add spinach and cheese; toss to combine.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 928 mg
  • Protein 19 g
  • Calories 502.0
  • Total fat 15 g
  • Cholesterol 28 mg
  • Saturated fat 6 g
  • Total carbohydrate 73 g

%RDI

  • Iron 35.0
  • Fibre 0.0
  • Folate 141.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 63.0
  • Vitamin C 50.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Green Pea Pasta

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