Greek Linguini
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
chopped |
|
| 8 | ounces |
chickpeas (garbanzo beans)
canned, drained, rinsed |
|
| ¼ | cup |
golden raisins
|
|
| 4 | cups |
pasta, linguine
cooked, hot |
*
|
| 1 | tablespoon |
olive oil
plus 1 teaspoon |
|
| ½ | teaspoon |
salt
optional |
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
chopped |
|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
canned, drained, rinsed |
|
| 59 | ml |
golden raisins
|
|
| 946 | ml |
pasta, linguine
cooked, hot |
*
|
| 15 | ml |
olive oil
plus 1 teaspoon |
|
| 2.5 | ml |
salt
optional |
|
| 0.6 | ml |
red pepper flakes
crushed |
|
Directions
In a 2-quart saucepan, cook the spinach according to the package directions.
Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes.
Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat.
