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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill up a a large pot of salted water to boil for pasta. | 2. In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes. | 3. Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat. | 4. Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine. | 5. Drain pasta, toss with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
chicken bouillon cube	1			403.4676	0.0	89.7602	2.2667
red pepper flake	1	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
olive oil	1/2	cup		954.72	0.0	0.0	108.0
spinach	1	box	defrosted drained frozen	-	-	-	-
garlic clove	10 -15		chopped	403.4676	0.0	89.7602	2.2667
water	1/2	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-

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