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| General Category : Main Course |
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| Food Group : Vegetables, Pasta, Nuts |
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| Preparation Method : Boil/Simmer |
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| Whole wheat pasta has a lower glycemic index and more fibre than regular pasta. Sprinkle freshly grated Parmesan or Romano cheese over top, if desired. Serve a mixed citrus salad for dessert to make it easier for your body to absorb the non-heme iron in the spinach. |
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Ingredients
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1 lb (500 g) whole wheat spaghetti |
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2 bags (each 6 oz/ 175 g) baby spinach |
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2 tbsp (30 mL) extra-virgin olive oil |
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4 cloves garlic, minced |
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1/2 tsp (2 mL) hot pepper flakes (optional) |
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1 cup (250 mL) walnuts, finely chopped |
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1/4 cup (60 mL) chopped fresh parsley |
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1/2 tsp (2 mL) salt |
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Preparation
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In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; stir in spinach until wilted. Reserving ½ cup (125 mL) cooking liquid, drain and return to pot.
Meanwhile, in skillet, heat oil over medium heat; fry garlic and hot pepper flakes (if using) for 30 seconds. Add walnuts, parsley and salt; fry until garlic is light golden, about 4 minutes. Add to pasta along with reserved cooking liquid; toss to coat.
Makes 4 servings.
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Nutritional information
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| Per serving: about 684 cal, 24 g pro, 29 g total fat (3 g sat. fat), 93 g carb, 15 g fibre, 0 mg chol, 913 mg sodium. % RDI: 18% calcium, 54% iron, 69% vit A, 22% vit C, 77% folate. |
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Source
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Homemakers Magazine: April 2004
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