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Ingredientes
- 6 ounce. linguine
- 3/4 c. spinach leaves, washed and dry
- 1/4 c. parsley leaves
- 2x1 inch lemon rind strip
- 2 scallions, coarsely minced
- 1 ounce. Parmesan cheese
- 1 teaspoon oregano or possibly 1/4 teaspoon dry
- 3 ounce. crumbled feta cheese
- 2 teaspoon extra virgin olive oil
- Salt and pepper
- 4 lg. plum tomatoes, cubed
Direcciones
- Boil water and cook linguine 10 to 12 min. Drain and rinse.
- In food processor, place spinach, parsley, scallions, Parmesan cheese, lemon rind, oregano. Process till fine. Add in 1 1/2 ounce feta cheese and extra virgin olive oil. Process till combined. Stir in 1-2 Tbsp. hot water to make thick liquid.
- Place pasta in bowl, add in herb sauce, season to taste with salt and pepper. Toss well. Top with tomatoes and remaining feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 86 | 29% |
| Total Fat 9.8g | 12% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 361mg | 15% |
| Potassium 502mg | 14% |
| Total Carbs 39.25g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.84g | 4% |
| Protein 12.86g | 21% |
