Guest guest Posted July 26, 2002 Report Share Posted July 26, 2002 * Exported from MasterCook * Spinach Tomato Sauce with Penne Recipe By :Neela Shukla, Toronto, CA Serving Size : 6 Preparation Time :0:00 Categories : 2002-07-26 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces penne (pasta) -- to 16 oz 1 garlic clove (1-2) -- chopped or minced 28 ounces canned tomatoes with liquid (or fresh peeled tomatoes, if preferred) 1 onion (1-2) -- chopped 2 cups chopped spinach (2-3) 1/2 teaspoon cayenne or red pepper flakes -- or double salt and pepper -- to taste Cook penne in boiling water for 8-10 minutes. Drain and set aside. In a pan, steam saute onions and garlic in 2 tbsp water (and soya sauce or wine) for 1-2 minutes or until onions are translucent. Add cayenne, salt and pepper. Add chopped spinach and cook for 3-4 minutes over medium heat until spinach wilts. If too dry, add another tbsp of water. Add tomatoes and simmer for 8-12 minutes. Add pasta and toss. Serve immediately. ALTERNATIVES: 1/2 to 1 cup grated parmesan cheese (or 1/4 cup ground almonds mixed with 1/2 cup nutritional yeast) may be sprinkled on top just before serving. Whole wheat pasta may also be used. Source: " Toronto Vegetarian Assn Newsletter 1996-07/08 " S(Archived): " http://www.veg.ca/newsletr/julaug96/pasta2.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 1g Fat (4.2% calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 208mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 311 3505 2470 0 4288 2687 2514 0 Quote Link to comment Share on other sites More sharing options...
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