Linguine a la greque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Donna Hartman (hddw83b) | ||
| 2 | cups | Frozen chopped spinach (one |
| 9-oz. package) | ||
| 8 | ounces | Canned chick-Peas, drained |
| ¼ | cup | Golden raisins |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed red pepper flakes |
| 1 | tablespoon | Olive oil AND 1 ts olive oil |
| 6 | ounces | Linguine |
Directions
In medium saucepan, cook spinach following pkg. directions. Add chick peas and raisins; stir and cook until heated through. In large pot of rapidly boiling water, cook pasta 8 to 10 minutes or until al dente.
Drain well. In large bowl, combine spinach mixture with pasta.
Sprinkle with salt and red pepper flakes. Drizzle with oil and toss to combine. four servings at
308 calories per serving.
Related recipes
- Greek linguine
- Greek pasta
- Greek-style pasta with leeks
- Greek-style pasta with shrimp
- Greek-style shrimp
- Linguine
- Linguine a la esposito
- Linguine al limone
- Linguine liguria
- Linguine pescatore
- Linguine puttanesca
- Linguine riviera
- Linguine with olive tapenade
- Linguine with ricotta
- Linguine with scallops and spinach
- Linguine with spinach sauce
- Linguine with spinach, garlic, and olive oil
- Linguini
- Linguini with garlic and greens
- Pasta a la grecque