Linguine a la Greque
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
spinach
chopped, frozen |
|
| 8 | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| ¼ | cup |
golden raisins
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
olive oil
|
|
| 6 | ounces |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
spinach
chopped, frozen |
|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 59 | ml |
golden raisins
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
olive oil
|
|
| 173.4 | ml/g |
pasta, linguine
|
|
Directions
In medium saucepan, cook spinach following package directions.
Add chick peas and raisins; stir and cook until heated through.
In large pot of rapidly boiling water, cook pasta 8 to 10 minutes or until al dente.
Drain well.
In large bowl, combine spinach mixture with pasta.
Sprinkle with salt and red pepper flakes.
Drizzle with oil and toss to combine.
