Catalan Spinach & Raisin Pasta: A Flavorful Recipe

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.

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