| 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
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