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Creole Shrimp and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
