|10 ounces||Frozen Chopped Spinach|
|8 ounces||Rinsed, Drained, Canned Chickpeas|
|¼ cup||Golden Raisins|
|4 cups||Cooked Linguine (Hot)|
|1 tablespoon||Olive Oil PLUS|
|1 teaspoon||Olive Oil|
|½ teaspoon||Salt (Optional)|
|⅛ 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; ½ Fruit.
Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol.
Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.
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