Spinach Pesto Pasta
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.
Makes 4 servings
|10||ounces uncooked linguine|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|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|
*Use extra virgin olive oil only for best flavor.
- 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.
|Saturated Fat||2 g|
|Total Fat||12 g|
|Calories from Fat||29 %|
Check out more recipes for Italian