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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water. | 2. While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. | 3. Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt				8.9	0.0	1.98	0.05
spaghetti	1			8.7883	1.9589	0.1814	0.1616
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
green olive	1	cup	pitted sliced	8.9	0.0	1.98	0.05
green garlic clove	10		peeled sliced	8.9	0.0	1.98	0.05
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
red pepper flake	1/2	teaspoon	crushed	8.9	0.0	1.98	0.05
baby spinach leaf	12	cups		8.9	0.0	1.98	0.05
basil leaf	1/2	cup		8.9	0.0	1.98	0.05

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