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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Never eat spinach just before going on the air."
-Dan Rather, Newsman

The refrigerator light goes on...

I love the combination of spinach and ham, and the richness of the prosciutto cooked for a time infuses the oil with its smoky flavor. The sweetness from the peppers and spinach combine with the creaminess of the goat cheese for a great bowl of pasta.

Frozen Spinach

In most cooked recipes frozen spinach works just fine. The time you spend to clean, rinse and cook fresh spinach is not worth the difference in flavor in a dish like soup, stuffed shells or quiche.

When cooking recipes like the shells or quiche place the thawed spinach in a strainer and press with a spoon to squeeze out the excess water. For soup the extra water won't matter all that much. (See Fresh Spinach.)

4 ounces frozen spinach = 27 calories, <1g fat, 0g sat fat, 0g mono fat, 3g protein, 4g carbohydrates, 84mg sodium, 0mg cholesterol


 

Penne with Spinach and Goat Cheese - Low Sodium Version



Servings = 2 | Serving size =2 ounces pasta with veggies

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat or gluten-free penne pasta
1 Tbsp olive oil
1 ounce proscuitto ham (sliced into strips)
2 Tbsp pine nuts
1 large shallot (sliced)
1/2 large yellow pepper (diced)
fresh ground black pepper (to taste)
8 ounces fresh spinach
2 ounces goat cheese (crumbled)

Place the water in a large sauce pan over high heat. When the water boils add the penne and stir.

While the pasta is cooking place the olive oil in a large skillet over medium heat. Add the prosciutto and cook for about a minute.

Add the pine nuts and shallots. Cook, stirring frequently, for about 5 minutes. Add the yellow pepper and pepper and reduce the heat to medium-low.

When the penne is just done set aside 1/4 cup of the pasta water and then drain the penne and add it to the skillet. Cook for about two minutes tossing frequently. If the pasta is too dry add the reserved pasta water 1 tablespoon at a time as needed.

Add the spinach and sprinkle the goat cheese crumbles over the top. Increase the heat to medium and toss until the spinach is just wilted, then serve.

Nutrition Facts

Serving size = 2 ounces pasta with veggies

Servings = 2

.

Amount Per Serving

Calories 499 Calories from Fat 181
  % Daily Value
Total Fat 21g 32%
    Saturated Fat 6g 30%
    Monounsaturated Fat 8g  
    Trans Fat 0g  
Cholesterol 22mg 7%
Sodium 365mg 15%
Total Carbohydrates 64g 21%
    Dietary Fiber 12g 46%
    Sugars 7g  
Protein 23g  
Vitamin A 240% Vitamin C 381%
Calcium 21% Iron 41%
Vitamin K 568 mcg Potassium 1363 mg
Magnesium 228 mg