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Tortellini With Spinach Pesto Dip

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Ingredients
  Pine nuts/Chopped walnuts 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm), sliced
  Lemon juice 1⁄2 Teaspoon
  Spinach/1 package frozen chopped spinach, thawed and drained 1 Pound, trimmed and chopped
  Olive oil 1 Teaspoon
  Grated parmesan cheese 3 Tablespoon
  Tortellini 8 Ounce
Directions

Place the pine nuts, garlic, lemon juice, spinach, and olive oil in an electric blender or food processor, and whirl for 1 minute.
Transfer to a small bowl and mix in the cheese; set aside.
Cook the tortellini according to package directions, omitting the salt.
Drain, rinse under cold running water, and drain again.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1198 Calories from Fat 449

% Daily Value*

Total Fat 51 g79.2%

Saturated Fat 18 g90.2%

Trans Fat 0 g

Cholesterol 134.8 mg44.9%

Sodium 1828.2 mg76.2%

Total Carbohydrates 130 g43.2%

Dietary Fiber 15.2 g60.9%

Sugars 5.4 g

Protein 64 g128.6%

Vitamin A 861.2% Vitamin C 217.2%

Calcium 130.6% Iron 97%

*Based on a 2000 Calorie diet

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Tortellini With Spinach Pesto Dip Recipe