Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1997


Recipe Summary

4 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Place 3 tablespoons pine nuts, spinach, and next 6 ingredients (spinach through garlic) in a food processor; process until smooth, scraping sides of processor bowl once. With food processor on, slowly pour water and oil through food chute; process until well-blended. Set aside.

  • Cook linguine and potato in boiling water 6 minutes. Add green beans; cook an additional 5 minutes or until potato is tender. Drain. Combine remaining 3 tablespoons pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with Parmesan cheese, if desired.

Nutrition Facts

524 calories; calories from fat 30%; fat 17.3g; saturated fat 5g; mono fat 6.9g; poly fat 4.2g; protein 23.9g; carbohydrates 73.9g; fiber 8.8g; cholesterol 13mg; iron 7.8mg; sodium 689mg; calcium 372mg.