* Exported from MasterCook *
Pasta with Spinach, Garbanzos and Raisins - Sicilian, 7 pts
Recipe By :The New Mayo Clinic Cookbook, published by Mayo Clinic Health
Information and Oxmoor House, and winner of the 2005 James Beard award.
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 20%) Quick
Veggie WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces farfalle pasta -- (bow tie)
2 tablespoons olive oil
4 garlic cloves -- crushed
19 ounces garbanzos -- (1/2 large can) rinsed and drained
1/2 cup unsalted broth
1/2 cup golden raisins
4 cups fresh spinach -- chopped
2 tablespoons Parmesan cheese
Cracked black peppercorns -- to taste
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and
cook until al dente (tender), 10 to 12 minutes, or according to the package
directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the
garbanzos and chicken broth. Stir until warmed through. Add the raisins and
spinach. Heat just until spinach is wilted, about 3 minutes. Don't
overcook.Divide the pasta among the plates. Top each serving with 1/6 of the
sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
SERVES 6
Nutritional Analysis (per serving): Calories 347 (18% fat); Total fat 7 g
(Saturated fat g, Monounsaturated fat 4 g); Carbohydrate 62 g; Fiber 7 g;
Cholesterol1 mg; Protein11 g; Sodium341 mg; Potassium426 mg; Calcium79 mg
Dietitian's tip: The key to this recipe is to have the pasta and sauce done at
the same time so that they don't overcook. This is a great recipe for two cooks
in the kitchen.
Description:
"7 pts"
Cuisine:
"Italian"
S(Formatted by Chupa Babi):
"07.15.08"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 345 Calories; 7g Fat (17.5% calories
from fat); 11g Protein; 61g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;
403mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fruit; 1 Fat.
Nutr. Assoc. : 4363 0 0 2603 0 0 0 0 0
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