Spinach Garlic Pasta
Points per serving 6
Serves 4
Freezing not recommended
350g pasta
500g sprinach, fresh or frozen and defrosted
2 tablespoons pine kernels (optional)
100g Roule Light with garlic and parsley
salt and pepper
Cook the pasta in plenty of boiling, salted water. Drain.
Remove any thick stems from fresh spinach and chop. If using frozen spinach,
chop it.
Toast the pine kernels under the grill
Add the spinach and cheese to the hot pasta and toss. Season and sprinkle with
pine kernels.
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