Spinach Pesto Pasta
by the Editors of Easy Home Cooking Magazine
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Spinach Pesto Pasta
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