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Winter Greens Puttanesca

 

When buying cheese for grating, get the best quality - Parmigiano Reggiano. A wedge will keep for a long time in your refrigerator if it's very well wrapped in plastic. As it may be expensive, consider that you've made a worthwhile investment.
8

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Sugar-Free
 

Ingredients

2 each sweet bell peppers
roasted
1 cup olives
imported, pitted
*
6 cups spinach
fresh, or arugula, , washed with tough stems removed
1 clove garlic
peeled and minced
1 x black pepper
to taste
*
2 ounces anchovy fillets
drained
cup olive oil, extra-virgin
8 ounces pasta, rigatoni
or other wide-tube pasta
1 x Parmesan cheese
grated, optional, for garnish
*

Directions

Cut roasted peppers lengthwise into ¼ inch strips.

Coarsely chop the olives.

Place the spinach or arugula in a large bowl. Sprinkle with minced garlic and season generously with black pepper.

Add the pepper strips and chopped olives.

Toss everything together well.

Cut anchovies in half crosswise and add to spinach mixture. Toss the mixture with olive oil.

Before serving, bring a large pot of salted water to a boil and drain pasta and rinse under warm water to remove excess starch; toss with the spinach mixture.

Serve immediately, sprinkled with coarsely grated Parmesan cheese, if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 17967% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 368mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 59% Vitamin C 204%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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