Pasta Puttanesca with Baby Spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 294.1
- Total Fat: 7.5 g
- Cholesterol: 5.4 mg
- Sodium: 499.3 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 5.5 g
- Protein: 10.6 g
View full nutritional breakdown of Pasta Puttanesca with Baby Spinach calories by ingredient
Introduction
Classic Puttanesca sauce contains capers, garlic, olives, anchovies, and tomatoes. Here we’ve used a touch of anchovy paste rather than anchovies, and added artichokes instead of olives, as well as tossing in some baby spinach and fresh basil. All of these ingredients blend fantastically for a flavorful pasta. This dish feels very special, but it’s actually pretty easy to make. Serve it for guests, or have it as a weeknight dinner. You can have any leftovers for lunch the next day. Classic Puttanesca sauce contains capers, garlic, olives, anchovies, and tomatoes. Here we’ve used a touch of anchovy paste rather than anchovies, and added artichokes instead of olives, as well as tossing in some baby spinach and fresh basil. All of these ingredients blend fantastically for a flavorful pasta. This dish feels very special, but it’s actually pretty easy to make. Serve it for guests, or have it as a weeknight dinner. You can have any leftovers for lunch the next day.Number of Servings: 4
Ingredients
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4 serving Angel Hair 2 oz dry whole wheat pasta Heartland (by CANDY-)
2 serving Garlic (1 clove) (by AIRAMEI)
1 tbsp Olive Oil
1 serving Grape Tomatoes (3oz/12 tomatoes)
28 gram(s) Kirkland Artichoke Hearts marinated in oil
1 tsp anchovy paste (by JLFREEMAN65)
4 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
0.25 tsp crushed red pepper flakes (by TORI7HARRISON)
0.25 tsp Pepper, black
0.25 tsp Kosher Salt (by 65PLUS1)
0.5 serving *Basil, Fresh from the garden serving size 2 tbsp, chopped (5g) (by BMAKEDA)
0.75 cup Vegetable Broth
1 cup Baby Spinach - Fresh Express (bagged)
0.25 cup Parmesan Cheese, grated
Tips
http://skinnyms.com/pasta-puttanesca-with-baby-spinach/
Directions
Cook pasta until al dente.
In the meantime, while pasta is cooking, add to large skillet olive oil, turn to medium-low heat and sauté garlic until fragrant, about one minute. Add to skillet tomatoes, artichoke hearts, anchovy paste, capers, red pepper flakes, black pepper, salt and basil, saute another 2 minutes. Add vegetable broth, stir to combine. Sauté one additional minute.
Add drained pasta to skillet along with spinach, toss to combine. Cover and allow spinach to wilt, about 1 minute. Top with parmesan cheese.
We love this dish hot or cold...it's so easy to prepare and the taste is amazing.
NOTE: The anchovy paste in the recipe does not make the pasta taste fishy or like anchovies in the least. The anchovy paste is very subtle and adds that extra special something that makes the taste POP!
Serving Size: 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LOVEYDUB.
In the meantime, while pasta is cooking, add to large skillet olive oil, turn to medium-low heat and sauté garlic until fragrant, about one minute. Add to skillet tomatoes, artichoke hearts, anchovy paste, capers, red pepper flakes, black pepper, salt and basil, saute another 2 minutes. Add vegetable broth, stir to combine. Sauté one additional minute.
Add drained pasta to skillet along with spinach, toss to combine. Cover and allow spinach to wilt, about 1 minute. Top with parmesan cheese.
We love this dish hot or cold...it's so easy to prepare and the taste is amazing.
NOTE: The anchovy paste in the recipe does not make the pasta taste fishy or like anchovies in the least. The anchovy paste is very subtle and adds that extra special something that makes the taste POP!
Serving Size: 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user LOVEYDUB.