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Greek linguine
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| Artist: |
_ |
| Categories: |
Eastern European, Greek, Pastas & Noodles |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 10
| oz | Frozen Chopped Spinach | | 8
| oz | Rinsed, Drained, Canned | | | -Chickpeas | | 1/4
| cup | Golden Raisins | | 4
| cup | Cooked Linguine (Hot) | | 1
| tbsp | Olive Oil PLUS | | 1
| tsp | Olive Oil | | 1/2
| tsp | Salt (Optional) | | 1/8
| tsp | Crushed Red Pepper |
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Procedures:
| 1 | Yield: 4 servings in a 2-quart saucepan, cook the spinach according to the package directions. | | 2 | Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. | | 3 | Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat. | | 4 | Each serving provides: 1 fat; 1 protein; 1 vegetable; 2 breads; ?fruit. | | 5 | Per serving with salt: 450 milligrams sodium; 0 milligrams cholesterol. | | 6 | Per serving without salt: 165 milligrams sodium; 0 milligrams cholesterol |
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