Pasta Puttanesca
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pasta Puttanesca calories by ingredient
Introduction
A healthy twist on spaghetti A healthy twist on spaghettiNumber of Servings: 2
Ingredients
-
8 ounces whole-wheat thin spaghetti
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/3 cup chopped flat-leaf parsley
1/2 cup green pepper cut in strips
1/4 cup pitted chopped black olives
1 tablespoon fresh basil leaves or 1 teaspoon dried
1 teaspoon worcestershire sauce
1/8 teaspoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes
3/4 cup chopped fresh spinach
1/4 cup grated Parmesan
Directions
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.