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Pollo alla Firènze
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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:
16
ounces uncooked rotelle pasta
2
cups water
20
ounces fresh spinach, washed and stems removed
2/3
cup raisins, divided
2
teaspoons olive oil
4
teaspoons balsamic vinegar
2
cloves garlic, minced
1/2
teaspoon salt
1/4
teaspoon black pepper
6
tablespoons 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 |
This recipe appears in:
European
