Print
ShareThis
Spring Rolls
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Spinach Pesto Pasta
Yield: Makes 4 servings
No time to cook? Whip up this healthy, easy and economical dish in minutes. Made with chopped spinach, fresh garlic, herbs and a hint of olive oil, this low-fat pesto is the perfect substitute for the more traditional version.
Ingredients:
10
ounces uncooked linguine
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1
cup water
1
teaspoon chicken bouillon granules
4
cloves garlic, peeled
2
tablespoons extra virgin olive oil*
2
tablespoons fresh lemon juice
2
tablespoons dried basil
1/4
to 1/2 teaspoon black pepper
1/4
cup grated Parmesan cheese
1/2
teaspoon salt, divided
4
plum tomatoes, seeded and chopped
Preparation:
1.
Cook pasta according to package directions, omitting salt. Drain; set aside.
2.
Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.
3.
Place pasta in large bowl. Add spinach mixture, Parmesan cheese and 1/4 teaspoon salt; toss to coat. Top with tomatoes and remaining 1/4 teaspoon salt.
Nutritional Information:
| Serving Size: | |
| Sodium | 783 mg |
| Protein | 15 g |
| Fiber | 2 g |
| Carbohydrate | 50 g |
| Cholesterol | 5 mg |
| Saturated Fat | 2 g |
| Total Fat | 12 g |
| Calories from Fat | 29 % |
| Calories | 352 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 2 |
| Starch | 2-1/2 |
| Fat | 2 |
This recipe appears in:
Italian
