Saturday, June 23, 2012

Easy Capellini and Spinach Recipe


Celebrate Spinach Lover's Month with this easy pasta and spinach recipe. Spinach is an excellent source of vitamins A, B2, B6, C and K, as well as magnesium, manganese, folate, iron, calcium, and potassium. Popeye must have really been on to something!
This recipe is vegetarian and can also be vegan if you skip the grated cheese or substitute with a vegan cheese.
Capellini with Spinach
(Serves 4-6)
10 -12 cloves garlic, minced
2/3 Cup Extra Virgin Olive Oil
16 oz Fresh Baby Spinach
Juice from one Lemon
3/4 Cup White Wine
1 lb Capellini Pasta (or whole wheat capellini or spaghetti)
Pecorino Romano or Parmesian Cheese (grated)
Start heating the pasta water in a large pot.
In a separate deep frying pan, saute garlic in olive oil until softened (not brown). Slowly add the spinach leaves and keep turning them over in the pan until they get soft. Add the lemon juice and white wine and cook uncovered until alcohol burns off about 2-3 minutes. Add salt and pepper to taste. Take pan off heat and set aside.
Add 1 tablespoon of salt to the pasta water and cook pasta as directed on the package.
After pasta is cooked and drained, combine it with the spinach mixture.
Serve immediately and top with grated cheese.
Reduce spinach and olive oil by half and add a jar of sun dried tomatoes packed in olive oil. If you're a meat lover, you can add cooked chicken pieces to the mixture at the end.
Debbie Gisonni is an author, speaker, personal growth expert and former corporate executive. Her books include, The Goddess of Happiness: A Down-to-Earth Guide for Heavenly Balance and Bliss, and Vita's Will: Real Life Lessons about Life Death

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