Related recipes: Cheese, Corn-Free, Dairy Foods, Easy, Egg-Free, Fall, Fast, Garlic, Low-Sodium, Pasta, Side Dishes, Soy-Free, Spinach, Summer, Vegetarian
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
12 oz (340g) linguine, uncooked
1 Tbs (15mL) olive oil
6 cloves garlic, minced
3 cups (105g) spinach leaves, whole, fresh, packed
3 Tbs (25g) Asiago cheese*, grated (or fresh, grated Parmesan)
1/2 tsp (2g) black pepper, freshly ground
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done and drain.
In a large sauté pan, heat oil. Add garlic and cook for one minute. Add spinach and cook just until wilted. Add linguine to spinach, mix together and heat. Mix in Asiago cheese and ground pepper and heat just until cheese begins to melt.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
