Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
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 large handful fresh spinach
- 8–12 cloves garlic (depending on your preference/size of meal)
- 4 tbsp olive oil
- 100–200 g feta cheese
- 200 g pitted kalamata olives
- 1 small package of snap peas
- 1–2 chicken breasts (can substitute salmon or steak )
- About 500 g linguine
- Pesto
Directions
Lightly sauté the garlic in a pan—this is not meant to completely cook it, but to take a little of the bite off of it.
Chop the garlic up a bit in a food processor , then add the spinach bit by bit (stems may be left on if you like). When you have completed mixing the garlic and spinach together, add the olive oil and mix. Put into a bowl and set aside.
Strip the snap peas of the stringy bits and the hard ends, and place those aside in a bowl as well.
Start the water on the stove at a medium temperature to prevent the water from boiling, but able to easily obtain a boil at your whim. Start the grill and put the chicken (or other meat) on at a medium temperature. When it has heated up, put a bit of olive oil on each side to prevent sticking. When the meat is about a quarter done, you want to have the water boiling. Put the linguine in, and if you wish, add a bit of olive oil for flavor.
While you are doing this, put the snap peas in a small frying pan with some olive oil at a low-medium temperature to warm them up a bit.
When the pasta and meat are cooked (try and get these finished cooking at the same time), slice the chicken into strips (in the case of the steak/salmon, it may be better to just leave it in fillet/steak form for presentation purposes). Strain the pasta, and put it in a frying pan along with some of the pesto (by portion) to heat the pesto up a bit. Make sure it is not at a high temperature, as that will cause the pasta to crisp up. When you have finished this, put it on a plate and top with feta and olives.
Arrange the snap peas and meat strips on top as well, and there's your dinner!