Recipes

Main Course

Sautéed Spinach with Parmesan, Pine Nuts and Medjool Dates

Ingredients:

  • 1 tbsp. olive oil
  • 10 oz (38 g) fresh spinach
  • ¼ tsp. salt
  • ¼ tsp. fresh ground black pepper
  • ¼ cup (45 g) Natural Delights Medjool dates, pitted and chopped
  • ¼ cup (25 g) Parmesan cheese, grated
  • ¼ cup (35 g) pine nuts
  • (optional) 4 oz (115 g) fettuccine
  • (optional) 10 oz (300 g) sea scallops

Preparation

  1. Preheat a large pan over medium heat. Add the olive oil, spinach, salt and pepper. Sauté for about 3 minutes or until the spinach has wilted.
  2. Turn off the heat and toss in the dates, Parmesan and pine nuts.
  3. Serve as a side or as an entreé with fettuccine and sautéed sea scallops.

Tip

  • To lower fat and calories, reduce the amount of pine nuts and/or Parmesan cheese.

Nutrition: Calories: 365.6; Total Fat: 23.2 g; Saturated Fat: 4.3 g; Trans Fat: 0 g; Cholesterol: 9.6 mg; Sodium: 747.6 mg; Potassium: 1802.6 mg; Carbohydrate: 31.2 g; Fibre: 8.4 g ; Sugar: 16.4 g; Protein: 16 g; Vitamin A: 533.9%; Vitamin C: 133.3%; Calcium: 46.3%; Iron: 50.2%