Linguine A La Greque Recipe




Linguine A La Greque Ingredients

1 donna hartman (hddw83b)
2 cup frozen chopped spinach (one
1 9-oz. package)
8 oz canned chick-peas, drained
1/4 cup golden raisins
1/2 tsp salt
1/8 tsp crushed red pepper flakes
1 tbsp olive oil and 1 ts olive oil
6 oz linguine

A Recipe for
Linguine A La Greque

 

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

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This is a recipe for Linguine A La Greque from the recipe cookbook of Recipes-to-go (Ethnic)


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Linguine A La Greque

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Author Unknown






Linguine A La Greque Directions

In medium saucepan, cook spinach following pkg. directions. Add chick
peas and raisins; stir and cook until heated through. In large pot of
rapidly boiling water, cook pasta 8 to 10 minutes or until al dente.
Drain well. In large bowl, combine spinach mixture with pasta.
Sprinkle with salt and red pepper flakes. Drizzle with oil and toss
to combine. four servings at
308 calories per serving.

Serves: 4

 

 

 

 

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Linguine A La Greque Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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