| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dishes, Pasta | 1 | Servings | |
INGREDIENTS
| 8 | oz | Penne pasta |
| 2 | T | Butter |
| 2 | T | Olive oil |
| 1/4 | c | Pine nuts |
| 1 | Garlic clove, minced | |
| 1 | lb | Spinach, washed and trimmed |
| Salt and pepper to taste | ||
| 1/4 | c | Currants soaked in port wine |
INSTRUCTIONS
Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6512 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1638
Calories From Fat: 681
Total Fat: 77.1g
Cholesterol: 61.1mg
Sodium: 1465.4mg
Potassium: 1590.5mg
Carbohydrates: 193.2g
Fiber: 26.2g
Sugar: 3.6g
Protein: 51.6g