Spinach Pesto Pasta
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Spinach Pesto Pasta
YIELD Makes 4 servings
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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:
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.
- 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.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| 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 |
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