| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Main course, One-dish me, Pasta*, Vegetarian* | 4 | Servings |
INGREDIENTS
| 6 | T | Toasted pine nuts, divided |
| 3T ?+ 3T | ||
| 7 | c | Spinach leaves, trimmed |
| 1/3 | c | Grated fresh Parmesan |
| ~1-1/2 oz | ||
| 1/4 | c | Chopped fresh basil |
| 2 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Cloves garlic, minced | |
| 2 | T | Water |
| 1 | T | Olive oil |
| 8 | oz | Uncooked linguini |
| 3 | c | Peeled red potato, in 1/2" |
| cubes about 3 medium | ||
| 2 | c | Green beans, in 2" pieces |
| about 1/4# | ||
| Shaved fresh Parmesan | ||
| cheese optional |
INSTRUCTIONS
Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S&P, and garlic in a food processor, Process till smooth, scraping sides of bowl at least once. With processor running, slowly pour water and oil through the chute; process till well-blended. Set aside. Cook linguini and potato in boiling water 6 min. Add green beans; cook an additional 5 min or until potato is tender. Drain. Combine remaining 3T pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan. Yield: 4 servings Per serving: 524 (30% from fat) / Fat 17.3g (Sat 5g, Mono 6.9g, Poly 4.2g) / Prot 23.9g / Carb 73.9g / Fiber 8.8g / Chol 13mg / Iron 7.8 mg / Sodium 689 mg cloves garlic; minced Calc 372mg Recipe by: Cooking Light mag (Jan/Feb 97) Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Dec 11, 1997
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”