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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor. | 2. Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. | 3. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fusilli	14	ounces		353.0333	0.0	78.54	1.9833
spinach	1			33.0	5.85	3.3	0.45
garlic clove	2			353.0333	0.0	78.54	1.9833
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
feta cheese	7	ounces	reduced fat	523.908	8.1166	28.1997	42.2302
pine nut	2	ounces		381.591	7.4164	7.7622	38.7658
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
black olive	3	ounces	chopped	353.0333	0.0	78.54	1.9833
salt pepper				353.0333	0.0	78.54	1.9833

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