Friday, August 21, 2009

Spaghetti with Garlic and Wilted Spinach from Pasta & Garlic Low fat recipes that work

Spaghetti with Garlic & Wilted Spinach from Pasta & Garlic Low fat recipes that work

Serves 4 to 6
spaghetti, linguine or pasta or your choice
1 pound dried or 1 1/4 pound Fresh
HINT Try a flavored pasta like lemon pepper, garlic or tomato for a change of pade
1 1/2 tablespoons olive oil Mama Raps Extra Virgin Olive Oil or Garlic Olive oil is great
12 cloves garlic, minced HINT The Ez Roll Garlic peeler peels garlic in 3 seconds
12 canned ancovy fillets, chopped
1/4 cup capers not rinsed
splash of dry white wine or water
3 bunches fresh spinach, stems removed
1/4 cup freshly grated Parmesan
Advance Preparation 10 Minutes
Thoroughly clean spinach. You can also use prewashed bagged spinach leaves.
If using baby spinach, keep leaves whole. If using regular spinach, tear the leaves into halves or thirds.
Ingredients may be prepared up to 8 hours in advance if refrigerated.
Final Preparation 15 minutes

1 Heat olive oil in a large kettle over medium heat. Add garlic and saute until golden brown. Add anchovies and using a wooden spoon, simultaneously stir and mash them until they "dissolve" into the oil.
2 Add capers and cook 1 minute longer stirring constantly.
3 Add Spinach, tossing continously until it wilts. Add a splash of wine or water to deglaze the kettle and to prevent the spinach from sticking. Reduce heat to low and keep warm
4 Meanwhiole cook pasta in plenty of rapidly boiling salted water until al dente.
Drain and add directly to spinach mixture. Toss gently to thoroughly entanle spinach with pasta. Serve straight from the kettle.
Spinkle Parmesan over each serving at the table.
Henry Fenwick
Nutrition Data
Calories 417
Calories From fat 15.9%
Total fat 7.3 g
Saturated Fat 1..8 g
Cholesterol 6 mg
Sodium 180 mg
Carbohydrates 72 g
Dietary Fiber 3.2 g
Protein 16 g

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