Spinach And Goat Cheese Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Fresh spinach: washed |
| dried stemmed and | ||
| shredded | ||
| 1 | 16oz. dry spinach | |
| fettucine noodles | ||
| 1/3 | c | Broth, vegetable or |
| chicken | ||
| 1/3 | c | 1996 St. Clement Sauvignon |
| Blanc | ||
| 2 | Garlic cloves, minced up | |
| to 3 | ||
| 5 | oz | Fresh goat cheese, crumbled |
| up to 6 | ||
| 1 | c | Cherry tomatoes, halved up |
| to 2 |
INSTRUCTIONS
Put washed, shredded spinach in large strainer. Cook pasta according to package directions. Pour over spinach in strainer and mix to wilt spinach. In a sauce pan, heat the broth and St. Clement Sauvignon Blanc to simmer. Stir in goat cheese and garlic until cheese is melted; remove from heat. Add cheese mixture to pasta, toss to coat. Divide pasta among four serving plates, scatter tomatoes over each serving and season with salt and pepper to taste. Serve with 1996 St. Clement Sauvignon Blanc! Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 978
Calories From Fat: 616
Total Fat: 68.6g
Cholesterol: 291.5mg
Sodium: 554mg
Potassium: 864.3mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: <1g
Protein: 80g