| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
|
11 |
Servings |
INGREDIENTS
| 1 |
|
Jar (7oz) sun-died tomatoes in olive oil, undrained |
|
|
Olive oil flavored vegetable cooking spray |
| 1/2 |
c |
Chopped purple onion |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Chablis or other dry white wine |
| 1/2 |
ts |
Crushed red pepper |
| 1 1/2 |
c |
Peeled, seeded, and finely chopped ripe tomato |
| 1 |
c |
Spinach leaves |
| 1/2 |
c |
Coarsely chopped fresh basil |
| 1 |
c |
Crumbled Feta Cheese |
INSTRUCTIONS
SPINACH PASTA
Here is my favorite Pasta Recipe from Cooking Light Cookbook 1993
11 servings 126 calories per 1/2 cup
Fat 4.3 grams (Saturated Fat 1.9 grams)
Drain sundried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop
1/4 cup tomatoes. Reserve remaining olive oil and sundried tomatoes for
other uses. Coat a large nonstick skillet with cooking spray. Add reserved
1 tablespoon olive oil (I usually add less). Place skillet over medium high
heat until hot. Add onion and garlic; saute 4 minutes or until tender. Add
wine and red pepper; reduce heat to low and cook uncovered 10 minutes. Stir
in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated
Cook Pasta and drain. Combine pasta, sun dried tomato mixture, chopped
tomato, spinach and basil. toss gently. Add feta cheese; toss just until
combined. Serve immediately.
Notes: I usually cook the spinach and basil for 3-4 minutes before adding
cheese. To lower fat more, leave out the cheese.
Posted to Digest eat-lf.v096.n162
From: Steve & Elizabeth Key <drkey@maui.net>
Date: Sat, 21 Sep 1996 15:02:25 -1000
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”