Spinach and Green Pea Pasta
This recipe makes 4 servings
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
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.
- Keywords : Main Course; Vegetarian; Pasta; Spinach; Peas; Boil/Simmer; Lemons; Lunch; Feta;









