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Spinach and Green Pea Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Spinach and Green Pea Pasta

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 502
pro 19 g
total fat 15 g
sat. fat 6 g
carb 73 g
fibre 7 g
chol 28 mg
sodium 928 mg
% RDI: -
calcium 24
iron 35
vit A 63
vit C 50
folate 141

Serve with Toasted Herb Bread - see recipe below.

Ingredients

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

Preparation

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.

 

Additional information :

Toasted Herb Bread

4 tsp (20 mL) olive oil
1 clove garlic, minced
1/2 tsp (2 mL) dried oregano
Pinch each salt and pepper
4 Greek-style pita breads

In small bowl, whisk together oil, garlic, oregano, salt and pepper; brush onto pitas. Broil on baking sheet, 6 inches (15 cm) from heat, for 1 to 2 minutes or until golden and crisp. Cut into wedges.

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