Spinach and Parmesan Pasta Topping - 1 pt, carbs 2.7g, fiber 1.3g

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Spinach and Parmesan Pasta Topping - 1 pt, carbs 2.7g, fiber 1.3g

 

2 cups packed frozen spinach

2 cups chopped fresh parsley

1/4 cup grated Parmesan cheese

1/4 cup frozen chopped onions, thawed

2 tablespoons minced garlic

2 tablespoons chopped walnuts, or almonds

2 tablespoons olive oil

1 tablespoon dried oregano

1/8 teaspoon salt

 

 

 

 

In a blender or food processor, combine the spinach, parsley, Parmesan, onions,

garlic, walnuts or almonds, oil, oregano, and salt. Process until smooth.

 

serves 4

Prep Time: 8 mins

Cook Time: 0 mins

Total Time: 8 mins

 

Source: Prevention's Low-Fat, Low-Cost Freezer Cookbook

Formatted by Chupa Babi: 07.05.08

 

Nutritional Facts per serving

CALORIES 46.3 CAL (21% fat); FAT 3.4 G (SATURATED FAT 0.6 G ); CHOLESTEROL 1.3

MG ; SODIUM 67.6 MG ; CARBOHYDRATES 2.7 G ; TOTAL SUGARS 0.5 G ; DIETARY FIBER

1.3 G ; PROTEIN 2.1 G

 

It takes less time to make this pungent pasta topper than it does to cook the

pasta. You can store a convenient supply of chopped parsley leaves in the

freezer to have on hand for quick dishes like this.

 

ChupaNote: squeeze the spinach dry before putting it in blender/processor. Add

some red pepper flakes.

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