Whole Grain Spinach Rotini
By sharon r. from MetroWest Elementary School, Orlando, FL.
Delight in the taste of spring with our whole grain spinach penne. Both flavorful and loaded with color it pleases the eye and the pallet.
Serving size: 1 C
|From Saturated Fat||7.0%|
|Ingredient||6 servings||50 servings|
|Fresh thyme leaves||sprigs/2||sprigs/16|
|Red pepper, minced||large/.75||large/5.5|
|Fresh ground, black pepper||tsp/.67||tsp/5.5|
|Whole wheat rotini pasta||oz/10.7||oz/90|
Rinse spinach in colander with cold water and squeeze to strain excess water.
In a large pot or dutch oven, heat the olive oil and saute the garlic, red pepper and thyme over medium heat for about 1 minute; but not until it's browned. Add water, spinach and pepper to the pot. Toss, then cover the pot, and cook it for 5 minutes at medium heat. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon.
Prepare pasta, al dente; drain and toss in olive oli, Italian seasoning and Parmesan Cheese.
Serve with spinach.