| 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) |
| 8 |
oz |
Canned chick-Peas, drained |
| 1/4 |
c |
Golden raisins |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Crushed red pepper flakes |
| 1 |
tb |
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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