pasta: with asian tomato sauce and spinach

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* Exported from MasterCook *

 

Linguine with Asian Tomato Sauce and Raw Spinach

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-08

 

Amount Measure Ingredient -- Preparation Method

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4 cups stemmed spinach leaves

2 tablespoons roasted peanut oil

3 medium garlic cloves -- minced

2 teaspoons finely minced fresh gingerroot

4 medium ripe tomatoes -- cored, cubes (half-inch)

(about 1 1/2 pounds tomatoes)

salt and ground black pepper

1 pound linguine

 

1. Bring 4 quarts of water to a boil in large pot for cooking pasta.

 

2. Rinse spinach in cold water and dry. Slice leaves crosswise into thin strips

and set them aside in bowl large enough to hold cooked pasta.

 

3. Heat oil in large skillet. Add garlic and ginger and saute over medium heat

until garlic is lightly browned, about 2 minutes. Add tomatoes and salt and

pepper to taste and cook, stirring occasionally, just until tomatoes are heated

through, 2 to 3 minutes.

 

4. While preparing sauce, add salt to taste and pasta to boiling water. Cook

pasta until a] dente and drain. Toss pasta and tomato sauce with spinach. Mix

well until spinach turns bright green and wilts. Dioxide pasta among individual

bowls and serve immediately.

 

PER SERVING: 532 calories, 19g protein. 10g fat 95g carbohydrates, 8g fiber,

327mg sodium, 48% vitamin A. 82% vitamin C. 7% calcium

 

Source:

" Natural Health 1998-07/08 "

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Per Serving (excluding unknown items): 517 Calories; 9g Fat (15.8% calories from

fat); 17g Protein; 92g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 43mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Roasted peanut oil and 20 fresh gingerroot give an Asian twist to this

simple tomato sauce. The raw spinach is tossed with the drained pasta and tomato

sauce in a serving bowl, where the heat of the pasta and sauce wilts it--but

leaves vitamins intact. Other tender leafy greens, such as arugula, watercress,

or mizuna, could be substituted for the spinach.

 

Nutr. Assoc. : 3407 1074 0 630 0 0 0 0