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

Calories 352
Calories from Fat 29 %
Total Fat 12 g
Saturated Fat 2 g
Cholesterol 5 mg
Carbohydrate 50 g
Fiber 2 g
Protein 15 g
Sodium 783 mg

Dietary Exchange

Starch 2-1/2
Vegetable 2
Meat 1/2
Fat 2

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