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    You are in: Home / Low-cholesterol / Spinach and Penne Recipe
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    Spinach and Penne

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 23, 2008

      Very yummy and flexible recipe to suit people's individual tastes. I also found it needed some extra seasonings. I added a little salt, lots of pepper and a little parmesan at the end. I used about twice as much olives as well. Very yummy and flexible recipe to suit people's individual tastes.

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    • on January 02, 2007

      This was yummy. I also added extra seasonings, and I used frozen spinach. It tasted great.

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    • on June 27, 2004

      Delicious! I used tube pasta instead as I didn't have any penne. Also added a bit more water as there wasnt enough liquid, and 2 garlic cloves minced, a pinch of oregano, basil and black pepper to liven it up a bit.

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    • on June 21, 2002

      This was pretty good, although I did find it a bit bland. I think next time I'd add some garlic and herbs or, at the very least, a bit of ground pepper. Still, the basic idea of the dish is a good one and it's easy to make. I didn't need to simmer the tomatoes for 20 minutes, just threw the spinach in as soon as they'd heated up and cooked until the spinach was wilted.

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    Nutritional Facts for Spinach and Penne

    Serving Size: 1 (671 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 612.7
     
    Calories from Fat 124
    20%
    Total Fat 13.7 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 366.6 mg
    15%
    Total Carbohydrate 115.5 g
    38%
    Dietary Fiber 20.5 g
    82%
    Sugars 13.1 g
    52%
    Protein 14.5 g
    29%

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