Linguine with Spinach and Asiago Cheese
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Yield: 8 cups (1.9L)
Servings: 4
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Related recipes: Cheese,
Corn-Free, Dairy Foods,
Easy, Egg-Free, Fall, Fast, Garlic, Low-Sodium, Pasta, Side Dishes, Soy-Free, Spinach, Summer, Vegetarian
Quick, easy and delicious describe this recipe. Serve with salad
and a hearty whole grain roll.
Ingredients
12 ounces (340g) linguine, uncooked
1 Tbsp (15mL) olive oil
6 cloves garlic, minced
3 cups (105g) spinach leaves, whole, fresh, packed
3 Tbsp (25g) Asiago cheese*, grated (or fresh, grated
Parmesan)
1/2 tsp (2g) black pepper, freshly ground
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water until done and drain.
In a large sauté pan, heat oil. Add garlic and cook for one
minute. Add spinach and cook just until wilted. Add linguine to spinach, mix together and
heat. Mix in Asiago cheese and ground pepper and heat just until cheese begins to melt.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Calories: 377
Total Fat: 6g
% Calories from fat: 15%
Protein: 13g
Carbohydrate: 66g
Cholesterol: 5mg
Sodium: 89mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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