Spinach Pesto Pasta

Spinach Pesto Pasta

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 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

*Use extra virgin olive oil only for best flavor.


  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

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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