Lemony Spinach Pasta
Recipe: #1597
October 28, 2011
Categories: Spinach, Mothers Day, Vegetarian, Vegetarian Dinner, more
"This recipe can easily be turned into a vegetarian dish by omitting the bacon bits or by using the artificial bacon bits. A nice fresh tasting pasta dish I like making on those super-hot days when you don’t want to eat anything heavy. It has a nice lemony taste to it. I have used angel hair pasta and spaghettini noodles at times for this recipe which work well also. Make sure you use fresh lemon juice as the bottled stuff does not work well in this recipe."
Ingredients
Nutritional
- Serving Size: 1 (288.2 g)
- Calories 725.6
- Total Fat - 42.3 g
- Saturated Fat - 6.6 g
- Cholesterol - 2.5 mg
- Sodium - 554.7 mg
- Total Carbohydrate - 77.8 g
- Dietary Fiber - 13.8 g
- Sugars - 0.7 g
- Protein - 14.3 g
- Calcium - 166.8 mg
- Iron - 5 mg
- Vitamin C - 41.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook pasta according to package directions.
Step 2
While pasta is cooking, sauté garlic in butter in large frying pan, until tender.
Step 3
Add the oil, spinach, lemon juice, grated peel, capers, salt and pepper.
Step 4
Cook until spinach is wilted.
Step 5
Drain pasta and add to skillet; mix well.
Step 6
Sprinkle with bacon and parmesan.
Tips
No special items needed.