Garlic Spinach Pasta with Pine Nuts and Raisins

  • Yield: 4 servings


1pound dried spaghetti
-- Water
-- Salt, to taste
2tablespoons extra-virgin olive oil
4-- garlic cloves, minced
1/4cup chopped sun-dried tomatoes
1/4cup pine nuts
1/3cup yellow sultana raisins
1-- (6-ounce) bag baby spinach
-- Salt and fresh-ground black pepper, to taste
1/4cup shredded parmesan cheese (optiona)


  1. Cook pasta in boiling salted water until tender, according to directions. To prepare up to a day ahead, cook pasta, rinse in ice water, drain and refrigerate.
  2. When ready to serve, heat olive oil in a large nonstick pan over medium heat. Add garlic and saute 1 minute. Add sun-dried tomatoes and pine nuts, continue to saute until nuts brown lightly. Add raisins, cooked pasta and spinach; toss well to combine until spinach is wilted. Season with salt and pepper. Add parmesan cheese, if desired, and serve.

Nutritional Info *per serving

  • Calories 592
  • Fat 15g
  • Saturated Fat 2g
  • Cholesterol .01mg
  • Sodium 43mg
  • Carbohydrate 99g
  • Fiber 6g
  • Sugars 12g
  • Protein 19g