Catalan Spinach and Pasta
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Catalan Spinach and Pasta
Cook time 10 minutes
Prep time 10 minutes
YIELD Makes 6 servings
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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:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- 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.
- 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.
This recipe appears in:
European
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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