Spaghetti Puttanesca with Spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 218.8
- Total Fat: 8.1 g
- Cholesterol: 34.7 mg
- Sodium: 786.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.9 g
- Protein: 19.0 g
View full nutritional breakdown of Spaghetti Puttanesca with Spinach calories by ingredient
Introduction
Fresh, Delicious, and Novice Proof Fresh, Delicious, and Novice ProofNumber of Servings: 4
Ingredients
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8 oz of whole wheat spaghetti
1 pound of fresh spinach
1/2 tablespoon extra-virgin olive oil
4 cloves of garlic, chopped
1/2 teaspoon of red pepper flakes
1 14.5 oz can of no-salt diced tomatoes
1 tablespoon of pickled capers
12 black olives
6 oz of pre-cooked and carved chicken breast (I use Perdue Short Cuts because I'm lazy)
2 teaspoons of black pepper
2 oz of parmigiano-reggiano cheese
Directions
Makes 4 servings
Cook spaghetti in a pot of boiling water for 9 minutes. Add spinach to pot 6 minutes in and cover.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook until golden.
Then add red pepper flakes and diced tomatoes. Let simmer.
Add capers, olives, chicken, pepper and simmer for another two minutes. Then remove from heat.
Uncover and drain spaghetti/spinach and return to pot. Add tomato-chicken mixture and toss.
Serve hot. Add salt and parmigiano-reggiano to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOME_SCRIBBLER.
Cook spaghetti in a pot of boiling water for 9 minutes. Add spinach to pot 6 minutes in and cover.
Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook until golden.
Then add red pepper flakes and diced tomatoes. Let simmer.
Add capers, olives, chicken, pepper and simmer for another two minutes. Then remove from heat.
Uncover and drain spaghetti/spinach and return to pot. Add tomato-chicken mixture and toss.
Serve hot. Add salt and parmigiano-reggiano to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOME_SCRIBBLER.