Place 3T pine nuts, spinach, grated Parmesan, basil, lemon juice, S&P, and garlic in a food processor, Process till smooth, scraping sides of bowl at least once. With processor running, slowly pour water and oil through the chute; process till well-blended. Set aside. Cook linguini and potato in boiling water 6 min. Add green beans; cook an additional 5 min or until potato is tender. Drain. Combine remaining 3T pine nuts, spinach mixture, and pasta mixture in a large bowl. Toss well to coat. Garnish with shaved Parmesan. Yield: 4 servings Per serving: 524 (30% from fat) / Fat 17.3g (Sat 5g, Mono 6.9g, Poly 4.2g) / Prot 23.9g / Carb 73.9g / Fiber 8.8g / Chol 13mg / Iron 7.8 mg / Sodium 689 mg cloves garlic; minced Calc 372mg Recipe by: Cooking Light mag (Jan/Feb 97) Posted to EAT-L Digest by Kaye Sykes
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 37.4mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.2g|
|Protein 0.3g||0 %|
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Calories per serving: 16
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