Rotelli with Spinach and Anchovies Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Rotelli pasta/2/3 pound / 300 gram, dried rotelli3⁄4 Pound (fresh)
 Butter45 Milliliter (3 tablespoon)
 Garlic3 Clove (15 gm), crushed
 Anchovy fillets8 , finely chopped
 Chopped spinach500 Milliliter, cooked and drained (2 cups, fresh or frozen)
 Canned italian peeled tomatoes835 Milliliter, drained (3 1/3 cups)
 Toasted pine nuts85 Milliliter (1/3 cup)

Nutrition Facts

Serving size

Calories 646 Calories from Fat 229

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 7 g34.9%

Trans Fat 0 g

Cholesterol 30.5 mg

Sodium 848.2 mg35.3%

Total Carbohydrates 93 g30.9%

Dietary Fiber 13.6 g54.3%

Sugars 1.3 g

Protein 18 g35.7%

Vitamin A 269.3% Vitamin C 92.8%

Calcium 22.9% Iron 49.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a pan, cook the rotelli in the boiling salted water, until tender.
2) In a large frying pan, saute the garlic gently for 30 seconds.
3) Stir in the anchovies and cook for another 30 seconds.
4) Stir in the spinach and cook until the mixture is almost dry.
5) Break up tomatoes, shaking off the excess juice, and add the pulp into the spinach mixture.
6) Drain the cooked rotelli lightly, retaining some cooking water.
7) Then stir in the rotelli into the spinach mixture alongwith the pine nuts, toss thooroughly.

SERVING
8) Serve the Rotelli with Spinach and Anchovies, immediately on individual serving plates.
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