Seasons: basil spinach pine nut pasta

[Guest guest]

* Exported from MasterCook *

 

Basil, Spinach and Pine Nut Tagliatelle

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 4 Preparation Time :0:00

Categories : Summer

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- peeled, chopped

1 clove -- peeled, crushed

3 tablespoons olive oil

4 ounces tomatoes -- chopped

1 bay leaf

1 teaspoon vegetable bouillon powder

1 ounce finely chopped fresh basil

1 ounce pine nuts

1 teaspoon dried basil

7 ounces spinach -- trimmed, chopped

7 ounces whole-grain tagliatelle or other long pasta

 

1. In a saucepan, saute the onion and garlic in the olive oil until the onion is

transparent. Add the tomatoes, bay leaf and vegetable bouillon and simmer for 20

minutes. Stir in the fresh basil and continue to cook for a minute or so.

 

2. Remove the bay leaf and place the cooked vegetables with the pine kernels in

a blender and blend into a thick paste. Pour back into the saucepan, add the

dried basil, mix and set aside.

 

3. Steam the spinach for 5 minutes, adding it to the basil sauce once cooked.

Meanwhile cook the tagliatelle in boiling water until tender, drain well and

serve immediately with the sauce.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 329 Calories; 14g Fat (36.5% calories

from fat); 11g Protein; 45g Carbohydrate; 7g Dietary Fiber; trace Cholesterol;

59mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 5451 0 0 0 0 5593