* Exported from MasterCook *
Pasta with Spinach, Garbanzos and Raisins
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces farfalle (bow tie) pasta
2 tablespoons olive oil
4 garlic cloves -- crushed
1/2 can garbanzos -- (19 ounces) rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach -- chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns -- to taste
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta
and cook until al dente (tender), 10 to 12 minutes, or according to the
package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add
the garbanzos and chicken broth. Stir until warmed through. Add the
raisins and spinach. Heat just until spinach is wilted, about 3 minutes.
Don't overcook.
Divide the pasta among the plates. Top each serving with 1/6 of the sauce,
1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Serves 6
Dietitian's tip: The key to this recipe is to have the pasta and sauce
done at the same time so that they don't overcook. This is a great recipe
for two cooks in the kitchen.
Cuisine:
"Mediterranean"
Source:
"Mayo Clinic Staff"
S(Formatted by Chupa Babi):
"July 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 261 Calories; 6g Fat (20.2%
calories from fat); 8g Protein; 45g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 116mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 1 Fat.
Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0
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