INGREDIENTS
10
ounces uncooked linguine
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1
cup water
1
teaspoon chicken bouillon granules
4
cloves garlic, peeled
2
tablespoons extra virgin olive oil*
2
tablespoons fresh lemon juice
2
tablespoons dried basil
1/4
to 1/2 teaspoon black pepper
1/4
cup grated Parmesan cheese
1/2
teaspoon salt, divided
4
plum tomatoes, seeded and chopped
*Use extra virgin olive oil only for best flavor.
PREPARATION:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.
- Place pasta in large bowl. Add spinach mixture, Parmesan cheese and 1/4 teaspoon salt; toss to coat. Top with tomatoes and remaining 1/4 teaspoon salt.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Sodium
783 mg
Protein
15 g
Fiber
2 g
Carbohydrate
50 g
Cholesterol
5 mg
Saturated Fat
2 g
Total Fat
12 g
Calories from Fat
29 %
Calories
352
DIETARY EXCHANGE:
Meat
1/2
Vegetable
2
Starch
2-1/2
Fat
2
