The Power of Spinach

1 (10-ounce) bag spinach leaves, washed and trimmed (about 8 cups loosely packed)
1/4 red onion, slivered
½ orange or red bell pepper, sliced in rings
3 ounces goat cheese, crumbled
¼ cup toasted pine nuts
½ cup bottled fat-free raspberry vinaigrette

1. In a large bowl, toss together the spinach leaves, red onion and diced bell pepper. Scatter the cheese and toasted pine nuts on top. Dress with as much or as little vinaigrette as desired. Serves 4. (Yield: 8-cups).

Recipe by Christina Eng, Relish the Healthy Table,"The Power of Green," Jan. 2008.

1 garlic clove, finely chopped
½ teaspoon red pepper flakes, or to taste
¼ cup extra virgin olive oil
1 pound dried penne pasta
12 ounces spinach leaves, washed, trimmed and roughly chopped
½ cup Kalamata olives, pitted and roughly chopped
½ cup sun-dried tomatoes, roughly chopped
½ teaspoon salt
¼ cup grated Parmigiano Reggiano cheese

1. In a large serving bowl, whisk together garlic, red pepper flakes and olive oil.
2. Cook pasta according to package directions. Drain.
3. Add warm pasta and spinach to oil mixture. Toss until spinach wilts slightly. Add olives and sun-dried tomatoes and salt. Toss well. Top with cheese. Serves 4 to 6.

Recipe by Christina Eng., Relish the Healthy Table, "The Power of Green," Jan. 2008.

Per serving: 430 calories, 13g fat, 13g prot., 64g carbs., 5g fiber, 530mg sodium.