Pasta Puttanesca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
8 ounces whole-wheat thin spaghetti1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped flat-leaf parsley 1/2 cup green pepper cut in strips1/4 cup pitted chopped black olives 1 tablespoon fresh basil leaves or 1 teaspoon dried1 teaspoon worcestershire sauce 1/8 teaspoon crushed red pepper flakes 1 (14-ounce) can diced tomatoes3/4 cup chopped fresh spinach1/4 cup grated Parmesan
Bring a large pot of water to a boil, add pasta and cook according to the directions on the package.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic, onion and pepper and saute until fragrant, about 1 minute. Add the parsley, olives, worcestershire sauce, basil and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the spinach and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user CAROG424.
While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic, onion and pepper and saute until fragrant, about 1 minute. Add the parsley, olives, worcestershire sauce, basil and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the spinach and simmer for 1 minute more, until the greens wilt slightly.
When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user CAROG424.
Nutritional Info Amount Per Serving
- Calories: 368.3
- Total Fat: 10.2 g
- Cholesterol: 10.3 mg
- Sodium: 632.7 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 9.8 g
- Protein: 8.5 g
Member Reviews