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Title: Pasta with Greens and Romano Cheese
Categories: Cheese Pasta Vegetable
Yield: 6 Servings
| 1 | lb | Fusilli |
| 1/3 | c | Olive oil |
| 4 | c | Chopped onions |
| 1 | Bn spinach -- tough stems | |
| Removed, or | ||
| 1 | pk | Fresh spinach -- washed and |
| Coarsely | ||
| Chopped (10 oz.) | ||
| 1 | lg | Bunc -- (14 oz.) escarole, |
| Washed and coarsely | ||
| Chopped | ||
| 1/2 | ts | Freshly ground pepper |
| 1/4 | ts | Salt |
| 2 | c | Freshly shredded romano |
| Cheese |
1. Cook pasta according to package directions.
2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add onions and cook until golden, stirring occasionally, 10 minutes. Add spinach, escarole, pepper and salt. Stir briefly. Reduce heat to medium-low; cover and cook 10 minutes more.
3. Drain pasta; reserve 1/4 cup pasta-cooking water. Return drained pasta and reserved water to pot; stir in Romano cheese. Stir in cooked greens. Transfer to warm serving bowl; serve immediately.
Nutrition facts per serving: 575 calories, 22.5 g total fat (2 g saturated fat), 34 mg cholesterol, 547 mg sodium, 71 g carbohydrates, 24 g protein. Nutritional daily goals: 2,000 (2,500 for men) calories, 60 g fat or less (70 g or less for men), 20 g saturated fat or less (23 g or less for men), 300 mg cholesterol or less, 2,400 mg sodium or less, 250 g carbohydrates or more, 55 g to 90 g protein.
Notes: Here's a way to slip some ultra-nutritious greens into your family's diet with this combination of spinach and escarole tossed with curly pasta and sharp Romano cheese. (Also try kale, or dandelion, mustard or collard greens.)
Prep time: 15 minutes Cooking time: 20 minutes Degree of difficulty: easy
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98
Recipe By : http://www.lhj.com