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Ingredientes
- 1/4 c. extra virgin olive oil
- 1/3 c. water
- 3 lrg garlic cloves minced
- 3 x tomatoes sliced Salt to taste Freshly-grnd black pepper to taste
- 2 c. spinach leaves - (loosely packed) see Cooks Tip
- 1/2 c. parsley leaves see Cooks Tip
- 1 1/2 c. small elbow or possibly shell macaroni
- 1 1/2 c. plain stewed tomatoes
- 1/2 c. grated Parmesan
Direcciones
- Combine oil, water and garlic in small bowl and set aside. Arrange tomato slices in single layer over bottom of greased 8-inch-square baking dish. Sprinkle lightly with salt and pepper. Combine spinach and parsley and spread half of mix over tomatoes.
- Spread macaroni in single layer between folded sheet of wax paper or possibly foil. Fold 3 sides of paper closed so bits of macaroni will not fly out. Using rolling pin, press down and slowly roll back and forth over macaroni. Crush macaroni into small pcs but don't pulverize.
- Sprinkle macaroni over spinach and parsley and spread remaining spinach-parsley mix over top. Spread stewed tomatoes over all. Drizzle oil mix proportionately over top. Cover dish with foil and bake at 350 degrees till macaroni is tender, about 1 hour.
- Dust with Parmesan and serve warm.
- This recipe yields 4 servings.
- Cook's Tip: Whenever you use spinach, you must remove the stems. They are tough and will remain fibrous long after the leaves have finished cooking. When using leafy greens such as parsley, rinse them well and squeeze them dry. Unless the recipe specifies, there should not be any liquid clinging to the greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 376 | |
| Calories from Fat 170 | 45% |
| Total Fat 19.26g | 24% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 527mg | 22% |
| Potassium 503mg | 14% |
| Total Carbs 38.42g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.78g | 4% |
| Protein 13.54g | 22% |
