Linguine with Prawns, Fresh Tomatoes and Spinach
Ingredients
- 1 pound prawns, shell and tail removed
- 1 pound fettuccine pasta
- 4 fresh tomatoes, seed removed adn chopped
- 1 tablespoon flat-leaf parsley
- ½ pound spinach, stem removed and cleaned
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- ½ cup dry hite wine
- 1 garlic clove, chopped
Instructions
- Cook the Linguine according to package direction.
- In a large skillet under medium heat melt the butter with the olive oil. Add the chopped tomatoes, chopped parsley, chopped garlic and sauté until slightly tender. Add the spinach, the wine and the prawns. Sauté until the prawns are pink and the spinach welted.
- Drain the pasta, add it to the skillet and mix well.
- Serve hot.
Nutrition
Calories: 516kcal | Carbohydrates: 93g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 891mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6513IU | Vitamin C: 34mg | Calcium: 99mg | Iron: 4mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.