Linguine Verde

Oxmoor House
Buy bags of prewashed spinach leaves for the fastest preparation time. (One 10-ounce bag yields 2 1/2 cups torn spinach.)
8 servings (serving size: 1 cup)


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8 ounces uncooked linguine
3 cups loosely packed spinach leaves
2 cups trimmed watercress
2 large plum tomatoes, each cut into 8 wedges
3/4 cup loosely packed sliced fresh basil leaves
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper


1. Cook linguine according to package directions, omitting salt and fat. Set aside, and keep warm.

2. Combine spinach and next 5 ingredients in a large bowl; toss well. Add linguine to spinach mixture; sprinkle with Parmesan cheese and pepper, tossing well. Serve immediately.

Note: Many healthy pasta sauces are available at the grocery store for quick pasta fix-ups. Check the nutrient labels to determine which are lower in fat and sodium. If you choose one that is higher in sodium, watch out for additional sources of sodium (such as salt you might add to the pasta's cooking water).

Created date

April 2008

Nutritional Information

Calories 156
Caloriesfromfat 22 %
Fat 3.8 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.3 g
Carbohydrate 23.2 g
Fiber 1.6 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 220 mg
Calcium 0.0 mg