Spicy Penne with Lemon, Chili, and Spinach - VeggieBoards
Forum Jump: 
 
Thread Tools
#1 Old 12-04-2013, 06:41 PM
Veggie Regular
 
Aristede's Avatar
 
Join Date: Jul 2008
Location: Beijing, China
Posts: 3,897

Spicy Rigatoni with Lemon, Chili, and Spinach (p. 71) from The American Diabetes Association Vegetarian Cookbook: Satisfying, Bold, and Flavorful Recipes from the Garden. Click here for my full review

 

 

 

Makes 6 servings

1 serving = 1/6 of the completed recipe

 

1 pound whole-wheat rigatoni or penne pasta

1 tablespoon extra virgin olive oil

3 cloves garlic, thinly sliced

1 teaspoon crushed red chili flakes

4 cups loosely packed baby spinach leaves 

Juice of 1 lemon

1/2 cup shredded Parmesan cheese

 

1. Cook pasta al dente, according to directions. Rinse in cold water and drain well. This step can be done up to 2 days prior to preparing remainder of recipe.

2. Heat olive oil in a large nonstick pan over medium-high heat.

3. Add garlic and chili flakes. Sauté for 1 minute until garlic just begins to take on a golden color. Immediately add cooked pasta and sauté for 2 minutes to heat through.

4. Add spinach and sauté 1 minute longer until wilted. Add lemon juice and Parmesan.

 

Exchanges/Choices: 4 Starch; ½ fat

 

Calories: 330

Total Fat 4.5 g 

Saturated Fat 1 g

Total Carbohydrates: 62 g

Dietary Fiber: 9 g

Sugars: 3 g

 

Impressions: This recipe is fast and easy and particularly suited to a weekday dinner. I substituted whole wheat penne (per the recipe suggestion) since I had that on hand. Paired with a garden salad and perhaps some ciabatta or foccacia, it's a filling meal. This recipe can easily be made vegan by omitting the shredded Parmesan. I tried the recipe with and without Parmesean and it is tasty both ways. Cooks will have to adjust salt and pepper levels (including red pepper) to their own tastes.

 

While the goal of these recipes is to reduce the fat content, I did find this recipe needed more oil to form the light sauce for the pasta and I added another tablespoon of oil. I disagree with the chef's suggestion to rinse the pasta after cooking. I've read and cooked from my Italian cookbooks and feel that rinsing the pasta makes it more difficult for the thin sauce to cling to the pasta. My taste testers (family) were pleased with the dish. Subsequently, I've made variations including bell peppers and switching the spinach out for broccoli. It's a very versatile recipe. 

 

Aristede:book:

Werewolf Girl likes this.

"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

Aristede is offline  
Sponsored Links
Advertisement
 
#2 Old 01-06-2014, 10:05 PM
Super Moderator
 
Werewolf Girl's Avatar
 
Join Date: Jun 2009
Location: BC, Canada
Posts: 16,664
That looks good and so simple to make, I wonder how it would taste with vegan parm... lick.gif

"If we could live happy and healthy lives without harming others... why wouldn't we?" - Edgars Mission
Werewolf Girl is offline  
#3 Old 01-06-2014, 11:12 PM
Veggie Regular
 
Aristede's Avatar
 
Join Date: Jul 2008
Location: Beijing, China
Posts: 3,897

Even though I didn't use vegan parm, I think it would taste fine. I've often sprinkled homemade vegan parm on my pasta and achieved tasty results! 

 

Aristede:book:


"Now listen, I know you've got to think about your image, 'cause image is important to you, because of course your friends are gonna dictate your actions through the rest of your lives, and I wouldn't want you to step away from them and become an individual, that would almost be too much!"...

Aristede is offline  
Reply

Quick Reply
Message:
Options

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off