Spinach-Mustard Twist Recipe
Ingredients
| Corkscrew pasta | 16 Ounce | |
| Dijon mustard | 1⁄4 Cup (4 tbs) | |
| Olive oil | 2 Tablespoon | |
| Garlic cloves | 1 Large | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dried basil | 1 Teaspoon (Whole) | |
| Walnuts | 1⁄4 Cup (4 tbs) | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Fresh spinach | 1⁄2 Pound |
Nutrition Facts
Serving size
Calories 208 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 10.9 mg3.6%
Sodium 169.7 mg7.1%
Total Carbohydrates 29 g9.6%
Dietary Fiber 4.1 g16.3%
Sugars 3.1 g
Protein 9 g17.2%
Vitamin A 38.1% Vitamin C 10.4%
Calcium 7.3% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
Rinse with cold water, and drain again.
Set macaroni aside.
Position knife blade in food processor bowl; add mustard, olive oil, garlic, salt, pepper, basil, and walnuts.
Top with cover, process until smooth.
Remove cover; add ricotta cheese and lemon juice.
Top with cover; process until smooth.
Remove stems from spinach; wash leaves thoroughly.
Drain well.
Remove cover from processor; add about 1 cup spinach.
Top with cover; process 30 seconds or until spinach is minced.
Repeat procedure until all spinach is used.
Pour sauce over macaroni; toss gently to coat.
Cover and chill 2 to 3 hours.
Chef
