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Catalan Spinach and Pasta
Catalan Spinach and Pasta
Cook time: 10 minutes
Prep time: 10 minutes
Yield: Makes 6 servings
With the distinctive flavors of spinach, raisins, pine nuts and a touch of olive oil, you will feel as though you' ve journeyed to the Catalan region of Spain. This delicious dish typical of this region provides you with iron-rich raisins which enhance the body' s absorption of the Vitamin C provided by the spinach.
Ingredients:
16ounces uncooked rotelle pasta
2cups water
20ounces fresh spinach, washed and stems removed
2/3cup raisins, divided
2teaspoons olive oil
4teaspoons balsamic vinegar
2cloves garlic, minced
1/2teaspoon salt
1/4teaspoon black pepper
6tablespoons pine nuts
Preparation:
1.Cook pasta according to package directions, omitting salt. Drain; set aside.2.Bring water to a boil in large saucepan over high heat. Add spinach; cook, covered, 3 minutes or until spinach leaves start to wilt. Remove from heat. Stir in 5 tablespoons raisins, oil, vinegar, garlic, salt and pepper. 3.Place 1/2 spinach mixture in food processor or blender; process until smooth. Repeat with remaining mixture. Combine spinach mixture, pasta and remaining raisins in serving bowl. Sprinkle with pine nuts.
Nutritional Information:
Serving Size: 2 cups
Sodium
256 mg
Protein
16 g
Fiber
3 g
Carbohydrate
39 g
Saturated Fat
1 g
Total Fat
10 g
Calories from Fat
19 %
Calories
442
Dietary Exchange:
Vegetable
1
Starch
2
Fat
1
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