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Ingredientes
- 8 ounce rotini, (spiral pasta)
- 1/2 c. Lemon-Peanut Vinaigrette, up to 3/4
- Â Â (see separate recipe)
- 6 c. spinach, firmly packed
- Â Â thoroughly rinsed and stemmed
- 8 whl pecans, toasted (see note)
- Â Â up to 12
Direcciones
- MAKES 4 SERVINGS. VEGAN
- This dish is best if the rotini is cooked just before serving, so it's still slightly hot.
- Cook and drain rotini according to package directions. Plunge into cool water to stop cooking. Toss with 1/4 c. vinaigrette, adding a little more if necessary.
- Toss spinach with 1/4 c. vinaigrette; arrange on platter. Place rotini on top; drizzle with extra dressing if you like. Garnish with toasted pecans; serve.
- Makes 4 servings.
- NOTE: To toast pecans, place in single layer in small skillet over low heat.
- Toast till slightly dark, turning often to prevent burning.
- VARIATIONS: Use multicolored pasta, and sprinkle dish with red pepper flakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 314mg | 9% |
| Total Carbs 43.73g | 12% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.71g | 1% |
| Protein 8.47g | 14% |
