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Pasta with Spinach Pesto

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Submitted by ginagerron

YIELD

4 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

12 346.8
OUNCES ML/G PASTA
1 ½ 355
CUPS ML SPINACH
fresh, packed
¼ 59
CUP ML WATER
or chicken stock
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML PINE NUTS
3 45
TABLESPOONS ML PARMESAN CHEESE
1 ½ 7.5
TEASPOONS ML GARLIC
crushed
1 1
X X BLACK PEPPER *

Directions

  1. Cook pasta in boiling water according to package instructions Drain and place in serving bowl.
  2. 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.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 445 30% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 72mg 3%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 12%
Sugars g
Protein 27g
Vitamin A 21% Vitamin C 6%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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