| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Veg10 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 2 |
c |
Thinly sliced leek; (about 2 large) |
| 1 1/2 |
c |
1 inch sliced asparagus; (about 1 pound) |
| 1 1/2 |
ts |
Chopped fresh or 1/2 teaspoon dried sage |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 3 |
c |
Torn spinach |
| 1 |
|
Italian cheese-flavored pizza crust; (such as boboli) |
|
|
; (10-ounce) |
| 1/4 |
c |
Goat cheese; (2 ounces) |
INSTRUCTIONS
1. Preheat oven to 450°.
2. Heat oil in a nonstick skillet over medium-high heat. Add leek and
asparagus; saut, 5 minutes or until lightly browned. Stir in sage, salt,
and pepper.
3. Arrange spinach over crust; leave a 1-inch border. Top with leek
mixture; sprinkle with cheese. Place on a baking sheet. Bake at 450° for 10
minutes. Yield: 4 servings (serving size: 2 slices).
CALORIES 310 (30% from fat); FAT 10.3g (sat 4.8g mono 2.8g, poly 2.5g);
PROTEIN 13.2g; CARB 42g; FIBER 4.4g; CHOL l6mg; IRON 4.2mg; SODIUM 776mg;
CALC 360mg
Converted by MC_Buster. KES_02 Apr 99
Per serving: 47 Calories (kcal); 4g Total Fat; (68% calories from fat); 3g
Protein; 1g Carbohydrate; 7mg Cholesterol; 176mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Cooking Light, March 1999
Converted by MM_Buster v2.0n.
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