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Presto Pasta Recipe
Presto Pasta Recipe photo by Taste of Home
Publisher Photo
When the temperature and humidity rise, this easy, breezy pasta is just the ticket to help you play it cool. —Debbie Verdini, Yardley, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 9 servings

Ingredients

  • 8 ounces linguine
  • 4 cups fresh baby spinach
  • 1-1/2 cups julienned roasted sweet red peppers
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 391 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook the spinach, peppers and garlic in oil until spinach is wilted .
  2. Drain linguine; toss with spinach mixture, olives, salt and pepper. Serve warm or at room temperature. Yield: 9 servings.
Originally published as Presto Pasta in Taste of Home April/May 2011, p60

Nutritional Facts

3/4 cup equals 170 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 391 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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