Linguine with Spinach and Asiago Cheese
Related recipes: Cheese,
Corn-Free, Dairy Foods, Easy,
Egg-Free, Fall, Fast,
Garlic, Low-Sodium, Pasta,
Side Dishes, Soy-Free, Spinach,
Quick, easy and delicious describe this recipe. Serve with salad
and a hearty whole grain roll.
Yield: 8 cups (1.9L)
12 oz (340g) linguine, uncooked
1 Tbs (15mL) olive oil
6 cloves garlic, minced
3 cups (105g) spinach leaves, whole, fresh, packed
3 Tbs (25g) Asiago cheese*, grated (or fresh, grated
1/2 tsp (2g) black pepper, freshly ground
In a large pot, heat water to a boil. Cook pasta in rapidly boiling
water until done and drain.
In a large sauté pan, heat oil. Add garlic and cook for one
minute. Add spinach and cook just until wilted. Add linguine to spinach, mix together and
heat. Mix in Asiago cheese and ground pepper and heat just until cheese begins to melt.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in
some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Serving Size 1 serving
Calories from Fat 55 (17%)
% Daily Value*
9%Total Fat 6g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2.5g
Sugar Alcohols 0g