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Greek Linguinepasta, greek 10 oz frozen chopped spinach 8 oz rinsed, drained, canned chickpeas 1/4 cup golden raisins 4 cup cooked linguine (hot) 1 tablespoon olive oil plus 1 teaspoon olive oil 1/2 teaspoon salt (optional) 1/8 teaspoon crushed red pepper Yield: 4 Servings In a 2-quart saucepan, cook the spinach according to the package directions. Add the chick-peas and raisins and cook, stirring occasionally, until thoroughly heated, 3 to 4 minutes. Transfer the spinach mixture to a large mixing bowl; add the linguine, oil, salt, and pepper and toss to coat. Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2 Fruit. Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams Cholesterol. Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams Cholesterol.
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