| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Ethnic, Pasta, Vegetarian | 2 | Servings |
INGREDIENTS
| 200 | g | Penne |
| 1/4 | c | White wine |
| 15 | g | Butter |
| 3 | Spinach leaves | |
| 1/2 | Onion | |
| 1/4 | c | Grated parmesan cheese |
| 1/4 | t | Ground nutmeg |
| 1/4 | c | Grated cheddar cheese |
| 125 | g | Broccoli florets |
INSTRUCTIONS
Preparation: chop the onion and shred the spinach leaves. Alternative to wine: white grape juice works just as well. Cook the pasta in a large quantity of boiling water until just tender. Drain and place in a greased, shallow, ovenproof dish and keep warm. Melt the butter in a large pan. Add the onion and cook over a low heat for 3-4 minutes. Add the nutmeg, broccoli and spinach. Pour over the wine or grape juice. Cover and cook over a low heat for 5 minutes. Spoon the vegetable mixture over the pasta. Top with the cheeses and bake at 180C for 5 minutes, or until the cheese has melted and browned. Serve immediately. Recipe courtesy of: Kaz Glover, 04 Feb 93 19:44:35 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 597
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 42mg
Sodium: 636.6mg
Potassium: 430mg
Carbohydrates: 82.9g
Fiber: 8.2g
Sugar: 2.4g
Protein: 25.7g