| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Fresh spinach linguini | |
| enough for 2 | ||
| 3 | Cloves garlic, up to 4 | |
| 1/4 | t | Salt, up to 1/2 |
| Olive oil | ||
| 1 | Handful slivered, unsalted | |
| almonds | ||
| 1 | Handful sundried tomatoes | |
| Freshly ground pepper | ||
| Parmesan |
INSTRUCTIONS
Cook the linguini according to package directions. Blanch the sundried tomatoes to soften & help get rid of some of the salt. Slice them in halves or quarters. Pound the garlic with the salt in a mortar & pestal. Saute the garlic & almonds in olive oil. Toss in the linguini & sundried tomatoes. Just heat them through. Add freshly ground pepper to taste & serve with a bit of parmesan on top, if desired. Great with a caesar salad, bread & glass of red wine. Posted to rec.food.recipes by Alisa Norvelle <NORVELLE@uga.cc.uga.edu> on Feb 15, 1995.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 987
Calories From Fat: 667
Total Fat: 75.7g
Cholesterol: 149.7mg
Sodium: 3184.4mg
Potassium: 259.7mg
Carbohydrates: 10.4g
Fiber: <1g
Sugar: 1.6g
Protein: 66.1g