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Fusilli Pasta with Spinach, Lemon and Toasted Almonds
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: Italian
Ingredients:
  • 12 oz pasta, fusilli, whole wheat (~4 3/4 cups)
  • 1/4 cup almonds, slivered, toasted
  • 3 tbsp olive oil
  • 2 tbsp shallots, chopped
  • 1 tsp lemon zest, finely grated
  • 2 tbsp lemon juice
  • 4 cups spinach, baby
  • 1 cup cheese, mozzarella, low sodium, cut into 1/2"chunks, use fresh mozzarella if possible
  • 1/2 tsp salt, kosher
  • 1/2 tsp pepper, black freshly ground
Instructions:
  1. Prep
    1. Preheat oven to 400F.
  2. Cooking
    1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes.
    2. Place almonds on a baking sheet and toast in the oven for 5 minutes until brown
    3. Meanwhile, heat oil in a large pan over medium heat.
    4. Add shallots; saute until soft, about 2 minutes.
    5. Add lemon juice and lemon zest. Simmer 1 minute
    6. Drain pasta; transfer to large bowl.
    7. Place spinach and almonds atop hot pasta.
    8. Pour hot lemon mixture over spinach.
    9. Toss until spinach is wilted, about 1 minute.
    10. Divide pasta among plates.
    11. Top with mozzarella cheese, sprinkle with pepper, and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 53026%
Total Fat 21g32%
    Saturated Fat 5g25%
    Trans Fat 0g--
Cholesterol 15mg5%
Sodium 331mg14%
Total Carbohydrate 69g23%
    Dietary Fiber 9g36%
    Sugars 1g--
Protein 23g46%
Vitamin A 3022iu60%
Vitamin C 13mg22%
Calcium 297mg30%
Iron 5mg25%