Linguine with Spinach and Asiago Cheese

Related recipes: Cheese, Corn-Free, Dairy Foods, Easy, Egg-Free, Fall, Fast, Garlic, Low-Sodium, Pasta, Side Dishes, Soya-Free, Spinach, Summer, Vegetarian

Quick, easy and delicious describe this recipe. Serve with salad and a hearty whole grain roll.

Ingredients

12 ounces (340g) linguine, uncooked

1 Tbsp (15mL) olive oil

6 cloves garlic, minced

3 cups (105g) spinach leaves, whole, fresh, packed

3 Tbsp (25g) Asiago cheese*, grated (or fresh, grated Parmesan)

1/2 tsp (2g) black pepper, freshly ground

Directions

In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done and drain.

In a large sauté pan, heat oil. Add garlic and cook for one minute. Add spinach and cook just until wilted. Add linguine to spinach, mix together and heat. Mix in Asiago cheese and ground pepper and heat just until cheese begins to melt.

* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.

Nutrition Facts
Calories: 377
Total Fat: 6g
% Calories from fat: 15%
Protein: 13g
Carbohydrate: 66g
Cholesterol: 5mg
Sodium: 89mg