You’ll get lots of iron from the spinach in this simple side.
—CHARLEEN BERKERS PALGRAVE, ON
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
8 ounces uncooked vermicelli
1 large red onion, sliced and separated into rings
1 tablespoon olive oil
2 garlic cloves, minced
1 package (10 ounces) fresh spinach, torn
2 tablespoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crumbled Gorgonzola cheese
1. Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted.
2. Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.
PER SERVING 1 cup pasta with about 1 tablespoon cheese equals 220 cal., 6 g fat (3 g sat. fat), 8 mg chol., 296 mg sodium, 33 g carb., 3 g fiber, 9 g pro. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.