Pasta with Spinach Pesto
Yield
4 servingsPrep
30 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta
|
|
| 1 ½ | cups |
spinach
fresh, packed |
|
| ¼ | cup |
water
or chicken stock |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
pine nuts
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 ½ | teaspoons |
garlic
crushed |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta
|
|
| 355 | ml |
spinach
fresh, packed |
|
| 59 | ml |
water
or chicken stock |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
pine nuts
|
|
| 45 | ml |
Parmesan cheese
|
|
| 7.5 | ml |
garlic
crushed |
|
| 1 | x |
black pepper
|
*
|
Directions
- Cook pasta in boiling water according to package instructions Drain and place in serving bowl.
- Meanwhile, in food processor, purée spinach, water, oil, Pour over pasta. Tip: Refrigerate sauce up to 3 days ahead or freeze for up to 6 weeks.
