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.