| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low-cal, Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
Donna Hartman, hddw83b |
| 2 |
c |
Frozen chopped spinach, one |
|
|
9-oz. package), 9-oz. package |
| 8 |
oz |
Canned chick-Peas, drained |
| 1/4 |
c |
Golden raisins |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Crushed red pepper flakes |
| 1 |
T |
Olive oil AND 1 ts olive oil |
| 6 |
oz |
Linguine |
INSTRUCTIONS
In medium saucepan, cook spinach following pkg. directions. Add chick
peas and raisins; stir and cook until heated through. In large pot of
rapidly boiling water, cook pasta 8 to 10 minutes or until al dente.
Drain well. In large bowl, combine spinach mixture with pasta.
Sprinkle with salt and red pepper flakes. Drizzle with oil and toss to
combine. four servings at 308 calories per serving. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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