Greek Linguine
cheese/eggs, main dish, pasta, vegetables
10 oz frozen chopped spinach
8 oz rinsed, drained, canned chickpeas
1/4 cup golden raisins
4 cup cooked linguine (hot)
1 tablespoon olive oil plus
1 teaspoon olive oil
1/2 teaspoon salt (optional)
1/8 teaspoon crushed red pepper
Yield: 4 Servings In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil,salt, and pepper and toss to coat. Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit. Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol. Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.
Yield: 4 servings
