You are here

Spinach-Mustard Twist

southern.chef's picture
  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

Cook macaroni according to package directions, omitting salt, drain.
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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 206 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 10.5 mg3.5%

Sodium 164.5 mg6.9%

Total Carbohydrates 29 g9.6%

Dietary Fiber 4.1 g16.4%

Sugars 2.9 g

Protein 9 g17.3%

Vitamin A 38.1% Vitamin C 10.4%

Calcium 7.3% Iron 8.4%

*Based on a 2000 Calorie diet

Spinach-Mustard Twist Recipe