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| Spinach Salsa (Leo) Recipe |
Category: Other / Low-Fat
Rating:
N/A
Servings: 4
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Ingredients
1 lb spinach, coarsely chopped
2 cloves garlic, halved
1 teaspoon pine nuts, or 2
1/2 teaspoon olive oil
1 teaspoon lemon juice
1 salt and pepper, to taste
1 tablespoon fat-free parmesan cheese, grated
Cooking Directions:
In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice. Process until smooth. Transfer to a medium bowl. Season to taste with salt and pepper. Stir in the Parmesan cheese and mix thoroughly. Serve over pasta, as a dip with vegetables or as a sauce with seafood. Makes 1 cups.
~ Recipe from "Cooking For Jack," by Tommy Baratta with Marylou Baratta (Pocket Books, $20).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 36 cals, 1.2 g fat, 26% CFF
Variation from Original: 1 teaspoon olive oil, 1/2 teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto.
Recipe by: Cooking For Jack cookbook Posted to Digest eat-lf.v097.n108 by PATh on Apr 23, 1997
low-fat
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