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Penne Pasta with Spinach and Garlic
Makes 4 servings
6 ounces penne or flavored penne pasta,
uncooked
2 tablespoons pine nuts
3 tablespoons butter or margarine
½ cup sliced shallots or leeks
4 cloves garlic, minced
½ cup canned chicken broth
¼ teaspoon freshly ground black pepper
6 ounces (5 cups packed) fresh spinach
¼ cup freshly grated Parmesan or Asiago cheese
(optional)
Preheat oven to 350 Fahrenheit Cook pasta in large pot according to package directions. While pasta is cooking, toast pine nuts in oven 5-7 minutes on cookie sheet; set aside.
Melt butter in large skillet over medium heat. Add shallots or leeks; cook 5 minutes, stirring occasionally. Add garlic; cook 3 minutes, stirring occasionally. Add broth and pepper; simmer uncovered 5 minutes. As butter melts, it enhances flavor of mixture.
Discard stems from spinach, tear any large leaves in half. Drain pasta; return to pot. Add spinach; toss well. (Spinach will wilt slightly.) Add butter mixture; toss again. Transfer to two warmed serving plates; sprinkle with pine nuts. Sprinkle with cheese if desired.
Per Serving (11/4 cups):
Calories: 317
Cholesterol 29 mg
Sodium: 324 mg
Fiber: 3.1 gm
Diabetic exchange: 2 bread
Carbohydrate: 37.8 gm
Protein: 10.9 gm
Fat: 13.6 gm
Diabetic exchange: 2 bread + 1 vegetable + ½
medium-fat meat + 2 fat
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