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Spinach Pasta

For a lighter pasta sauce, try this version made with spinach leaves, pine nuts and chicken stock.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 grams fresh spinach leaves
  • 2 or 3 cloves garlic
  • 200 grams fusilli pasta or penne pasta
  • 1 tablespoon olive oil
  • 10 grams Knorr Chicken Stock Cube
  • 100 grams pine nuts roasted
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 100 grams Parmesan or other hard cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

513kcal

Energy (kJ)

2150kJ

Protein (g)

21.7g

Carbohydrate incl. fibre (g)

46.0g

Carbohydrate excl. fibre (g)

41.4g

Sugar (g)

3.0g

Fibre (g)

4.6g

Fat (g)

28.6g

Saturated fat (g)

6.4g

Unsaturated fat (g)

18.8g

Monounsaturated fat (g)

9.1g

Polyunsaturated fat (g)

9.4g

Trans fat (g)

0.0g

Cholesterol (mg)

17mg

Sodium (mg)

882mg

Salt (g)

2.20g

Vitamin A (IU)

8643IU

Vitamin C (mg)

25.9mg

Calcium (mg)

403mg

Iron (mg)

4.73mg

Potassium (mg)

793mg

Total

2054kcal

8598kJ

86.7g

183.9g

165.5g

11.9g

18.4g

114.5g

25.4g

75.1g

36.6g

37.8g

0.0g

68mg

3530mg

8.82g

34571IU

103.6mg

1611mg

18.94mg

3173mg


  • 1 Bring water to the boil. Cook the pasta al dente. Drain and return pot to the stove over low heat.
  • 2 Meanwhile, prepare the spinach. Clean and drain well. Add olive oil to the pan and cook the garlic until fragrant for 1 minute or so. Add the spinach, stir and cook until completely wilted for 2–3 minutes.
  • 3 Stir in the stock and pine nuts and bring to simmer. Cook for 2 more minutes. Add nutmeg and pepper.
  • 4 Add pasta and stir well to allow the flavours to blend. Cover and cook for 3 more minutes. Stir in half of the cheese. Bake topped with remaining cheese for 15 minutes until golden.