Spinach-Pine Nut Pasta Recipe

3.5 2 2
Spinach-Pine Nut Pasta Recipe
Spinach-Pine Nut Pasta Recipe photo by Taste of Home
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Spinach-Pine Nut Pasta Recipe

Read Reviews
3.5 2 2
Publisher Photo
“This is a fantastic recipe,” assures Katie Graczyk of Darien, Illinois. “It’s easy to prepare with a taste that rivals dishes served in fancy Italian restaurants.”
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 8 ounces uncooked gemelli or spiral pasta
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 8 ounces coarsely chopped fresh spinach
  • 1-1/2 cups fat-free milk
  • 1 package (1.6 ounces) Alfredo sauce mix
  • 1/2 cup pine nuts, divided
  • 1/4 teaspoon salt

Directions

Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt.
Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts. Yield: 5 servings.
Originally published as Spinach-Pine Nut Pasta in Light & Tasty April/May 2006, p53

Nutritional Facts

1 cup: 337 calories, 10g fat (2g saturated fat), 2mg cholesterol, 618mg sodium, 49g carbohydrate (9g sugars, 4g fiber), 15g protein.

  • 8 ounces uncooked gemelli or spiral pasta
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 8 ounces coarsely chopped fresh spinach
  • 1-1/2 cups fat-free milk
  • 1 package (1.6 ounces) Alfredo sauce mix
  • 1/2 cup pine nuts, divided
  • 1/4 teaspoon salt
  1. Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt.
  2. Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts. Yield: 5 servings.
Originally published as Spinach-Pine Nut Pasta in Light & Tasty April/May 2006, p53

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Reviews forSpinach-Pine Nut Pasta

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jstavrovsky User ID: 4934333 134428
Reviewed Aug. 13, 2010

"I really loved this recipe! It was easy and flavorful...I never have leftovers when this is made! Some of my family preferred not to have sun-dried tomatoes, but either way it tastes great!"

MY REVIEW
annastevens User ID: 4764244 150192
Reviewed Feb. 3, 2010

"Made with Silk Soymilk... A bit boring. Extra salt made it edible, but I was rather disappointed. Perhaps my tomatoes needed to be chopped smaller, because they do enhance the flavor."

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