Recipes: Bountiful Harvest

the recipes

october 2003

Bountiful Harvest

Linguine with Spinach

(Makes 4 servings)

8	ounces linguini
1	tablespoon olive oil
4	cloves garlic minced
3	cups fresh spinach leaves, packed
4	roma tomatoes, seeded and chopped
1/4	cup chopped basil leaves
1/4	teaspoon crushed red pepper flakes
3	tablespoons grated Parmesan cheese

In a large pot cook the pasta until cooked al dente. Drain.
In a non-stick pan heat oil. Add garlic and sauté for a minute. Add the spinach and tomatoes and cook until the spinach is wilted and the tomatoes softened but keep their shape. Stir in the pepper and basil.
Toss with the cooked pasta and serve topped with a bit of cheese.

Per serving:	280 calories (18% from fat), 6 g fat (1.5 saturated fat), 10 g protein, 47 g carbohydrate, 3 g dietary fiber, 5 mg cholesterol, 90 mg sodium, 326 mg potassium
Exchanges:	3 carbohydrate (2 1/2 bread/starch, 1 vegetable), 1 fat

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