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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook penne pasta according to package directions. | 2. As pasta is cooking, toast pine nuts lightly in a small skillet over medium-low heat, stirring frequently and keeping a close eye on them to prevent burning. | 3. Remove pine nuts from heat when lightly browned, after about 1-2 minutes. | 4. Set aside pine nuts. | 5. Drain cooked pasta and set aside. | 6. Heat olive oil in a large, deep skillet or wok. | 7. Add garlic and saute over medium heat for about 30 seconds, being careful not to let garlic brown. | 8. Stir in cooked pasta. | 9. Stir in feta and Parmesan cheese and cook for a 2-3 minutes, until feta cheese just starts to melt and pasta and cheese is thoroughly heated through. | 10. Stir in spinach and continue to heat until spinach barely starts to wilt. | 11. Take pasta off heat and stir in the toasted pine nuts. | 12. Transfer to serving dish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
feta cheese	8	ounces	crumbled	598.752	9.2761	32.2283	48.263000000000005
parmesan cheese	3/4	cup	shredded grated	222.0	24.0	24.0	3.0
baby spinach	5	cups		34.5	5.445	4.29	0.585
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.