Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.

Recipe by Cooking Light December 2003

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Credit: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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Yield:
6 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.

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  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.

  • Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.

Nutrition Facts

496 calories; calories from fat 21%; fat 11.8g; saturated fat 5.6g; mono fat 2.7g; poly fat 1.2g; protein 35.3g; carbohydrates 59.2g; fiber 4.8g; cholesterol 197mg; iron 14.6mg; sodium 685mg; calcium 150mg.
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