Spinach pasta recipe

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 796 calories / serving
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For a lighter pasta sauce, try this version made with spinach leaves, pine nuts and chicken stock.

Bring water to the boil and cook the pasta al dente. Drain and return pot to the stove over low heat.

Meanwhile, prepare the spinach by cleaning and draining it from liquid. Add olive oil to the pan and cook the garlic until it slightly browns for 1 minute or so. Add the spinach, stir and cook until completely wilted for 2–3 minutes.

Stir in the stock and pine nuts and bring to a simmer, cooking for a further 2 more minutes. Add the nutmeg and pepper.

Add the pasta and stir well to allow the flavours to blend. Cover and cook for 3 more minutes. Stir in half of the cheese. Bake topped with remaining cheese for 15 minutes until golden.

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  • Ingredients

  • 500g (1lb) fresh spinach leaves
  • 2 or 3 cloves garlic
  • 200g (7oz) fusilli or penne pasta
  • 15ml (1tbsp) olive oil
  • 100ml (3 1/2fl oz) Knorr Chicken Stock Cube
  • 100g (3 1/2oz) pine nuts, roasted
  • 1/4tsp freshly grated nutmeg
  • 1/4tsp freshly ground black pepper
  • 100g (3 1/2oz) Parmesan or other hard cheese, grated
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  • Energy 2077kj 796kcal 25%
  • Fat 26.9g 38%
  • Saturates 6.3g 32%
  • Sugars 6.5g 7%
  • Salt 2.2g 36%

of the reference intake
Carbohydrate 44g Protein 22.4g Fibre 7.3g

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