Spanish tapas are delectable tiny morsels that, when combined, can make a filling lunch or excellent starter. Delicious fried potato cubes called patatas bravas are served with a smoky, hot dipping sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package spinach linguine
- ½ pint grape tomatoes, cut into thirds
- ½ cup freshly grated Parmesan cheese
- ½ cup garlic scapes, chopped
- ⅓ cup olive oil
- ¼ cup fresh basil leaves
- 4 sun-dried tomatoes
- ½ lemon, juiced
- salt and ground black pepper to taste
- cooking spray
- 1 (10 ounce) bag baby spinach leaves
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
- Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 207 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Wow! This is so good! Husband couldn’t get enough. He told me to not lose this recipe.
Got some garlic shapes from my CSA. Wasn’t sure what to do with them. Had most of this at home except for the tomatoes so just made it without. Loved it. Will try with the tomatoes next time