CATALAN SPINACH AND PASTA
16 ounces uncooked rotelle pasta
2 cups water
20 ounces fresh spinach, stems removed
2/3 cup raisins, divided
2 teaspoons olive oil
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
6 tablespoons pine nuts
Cook pasta according to package directions, omitting salt. Drain; set aside.
Bring water to a boil in large saucepan over high heat. Add spinach; cook, covered, 3 minutes or until spinach leaves start to wilt. Remove from heat.
Stir in 5 tablespoons raisins, oil, vinegar, salt, pepper and garlic. Place in food processor or blender; process until smooth.
Stir into cooked pasta. Add remaining raisins and sprinkle with pine nuts.
Makes 6 servings
16 ounces uncooked rotelle pasta
2 cups water
20 ounces fresh spinach, stems removed
2/3 cup raisins, divided
2 teaspoons olive oil
4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
6 tablespoons pine nuts
Cook pasta according to package directions, omitting salt. Drain; set aside.
Bring water to a boil in large saucepan over high heat. Add spinach; cook, covered, 3 minutes or until spinach leaves start to wilt. Remove from heat.
Stir in 5 tablespoons raisins, oil, vinegar, salt, pepper and garlic. Place in food processor or blender; process until smooth.
Stir into cooked pasta. Add remaining raisins and sprinkle with pine nuts.
Makes 6 servings
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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