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Catalan Spinach and Pasta

Catalan Spinach and Pasta

Catalan Spinach and Pasta

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.

Cook time 10 minutes

Prep time 10 minutes


Makes 6 servings


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


  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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