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|
|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|
|1/4||teaspoon black pepper|
|6||tablespoons pine nuts|
- 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.
|Serving Size:||2 cups|
|Saturated Fat||1 g|
|Total Fat||10 g|
|Calories from Fat||19 %|
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