Linguine with Spinach and Asiago Cheese
Related recipes: Cheese,
Corn-Free, Dairy Foods, Easy,
Egg-Free, Fall, Fast,
Garlic, Low-Sodium, Pasta,
Side Dishes, Soy-Free, Spinach,
Summer, Vegetarian
Quick, easy and delicious describe this recipe. Serve with salad
and a hearty whole grain roll.
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
Serving Size 1 serving
Calories 330
Calories from Fat 55 (17%)
% Daily Value*
9%Total Fat 6g
8%Saturated
Fat 1.6g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.5g
2%Cholesterol 5mg
4%Sodium 88mg
8%Potassium 264mg
19%Total
Carbohydrate 57g
10%Dietary
Fiber 2.4g
Sugars 0g
Sugar Alcohols 0g
23%Protein 12g