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Title: Fresh Spinach and Linguine with Saffron Butte
Categories: Vegetable Grain
Yield: 4 Servings
| MIAMI HERALD 3/30/95 | ||
| SAFFRON BUTTER | ||
| 6 | tb | Butter |
| 1 | lg | Shallot; minced |
| 1 | tb | Basil; minced |
| 1/8 | ts | Ground saffron |
| 1 1/2 | ts | Orange peel; minced |
| pn | Dried red pepper flakes | |
| SPINACH AND LINGUINE | ||
| 1 | tb | Olive oil |
| 1/2 | md | Red onion; diced |
| 1 | Bell pepper; cut into match- sticks | |
| 10 | oz | Fresh spincah; cleaned |
| 1/2 | c | Chicken broth |
| Salt and pepper | ||
| 10 | oz | Fresh linguine |
Make saffron butter: Combine all saffron butter ingredients in a food processor fitted with the metal blade; process until blended. Set aside. Prepare spinach and linguine: In a large skillet or wok, heat oil on medium-high heat. Add onion and bell pepper; saute until onion is softened and transparent. Add spinach, all but 1 tablespoon of saffron butterand broth. Cook, tossing frequently, until spinach is limp. Season to taste with salt and pepper. Cook linguine according to package directions. Drain and toss with spinach mixture including liquid. Add last tablespoon of saffron butter and toss. Taste. Add more salt and pepper if necessary.
Nutritional info: 364 cal; 7g pro, 27g carb, 27g fat (65%)
Lisa Crawford (lisa_pooh@delphi.com)
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