For a meatless meal packed with protein, this pasta dish fits the bill.
Rigatoni with Lemon, Chili and Spinach
1 pound rigatoni pasta
1 tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced
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1 teaspoon crushed red chili flakes
4 cups loosely packed baby spinach leaves
Juice of 1 lemon
½ cup shredded Parmesan cheese
Cook pasta al dente, according to directions. Rinse in cold water. Drain well. Heat olive oil in large nonstick pan over medium high heat. Add garlic and chili flakes. Saute for 1 minute until garlic just begins to take on golden color. Add cooked pasta and saute for 2 minutes to heat through. Add spinach and saute 1 minute longer until wilted. Add lemon juice and Parmesan.
Yield: Serves 4.
Approximate nutritional analysis per serving: 521 calories, 10 grams fat, 15 milligrams cholesterol, 89 grams carbohydrates, 5 grams fiber, 22 grams protein, 225 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
