Pasta with Broccoli & Spinach
Yield
2 servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 200 | grams | pasta, penne |
|
| ¼ | cup | white wine |
*
|
| 1 | tablespoon | butter |
|
| ½ | each | onions |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | cup |
cheddar cheese
grated |
|
| 1 | cup | broccoli florets |
|
| 3 | cups | spinach |
|
Trans-fat Free, Good source of fiber
Directions
Preparation: chop the onion and shred the spinach leaves.
Alternative to wine: white grape juice works just as well.
Cook the pasta in a large quantity of boiling water until just tender.
Drain and place in a greased, shallow, ovenproof dish and keep warm.
Melt the butter in a large pan.
Add the onion and cook over a low heat for 3 to 4 minutes.
Add the nutmeg, broccoli and spinach.
Pour over the wine or grape juice.
Cover and cook over a low heat for 5 minutes.
Spoon the vegetable mixture over the pasta.
Top with the cheeses and bake at 180 cup for 5 minutes, or until the cheese has melted and browned.
Serve immediately.
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