Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbl olive oil to 1.5-tbs
- 1 lrg red Spanish onion (300g) chopped
- 4 cloves garlic crushed
- 3 sm fresh red chillies chopped
- 8 oz button mushrooms sliced
- 14 1/2 oz canned tomatoes
- 1/2 cup tomato paste
- 2 tsp sugar
- 1 cup dry white wine
- 8 oz artichoke hearts in oil drained, chopped
- 1/3 cup seeded black olives sliced
- 1/4 cup fresh basil leaves shredded
- 1 bn Spinach shredded
- 1/3 cup finely grated parmesan cheese
- 1 lb fettuccine pasta
- =
Directions
Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft. Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly. Add spinach, simmer, uncovered, until spinach is wilted. Stir in cheese.
Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.
Spinach and mushroom mixture can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Not suitable.
Microwave: Pasta suitable.