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Pasta with Spinach Chiffonade in Chicken Broth

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Submitted by egg_78

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
MEDIUM MEDIUM GARLIC CLOVES
chopped fine *
4 946
CUPS ML SPINACH
packed, raw, stemmed and washed, cut into 1/2inch wide strips
2 473
CUPS ML CHICKEN BROTH
reduced
1 28.9
OUNCE ML/G PARMESAN CHEESE
grated
1 1
X X BLACK PEPPER
freshly ground *
1 1
X X SPAGHETTI COOKED
or linguine *

Directions

In a large skillet, heat the olive oil with the garlic over moderate heat.

When the garlic sizzles, add the spinach and sauté just until it wilts, about 30 seconds.

Add the broth.

As soon as it reaches a simmer, pour the sauce over cooked pasta.

Garnish wit Parmesan and season to taste with black pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 119 67% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 241mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 57% Vitamin C 14%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
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