| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Main course, Vegetarian*, One-dish me, Pasta* |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
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 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Water |
| 1 |
tb |
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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