You are here

Spaghetti with Spinach Pesto

  Pine nuts 3 Tablespoon (Pignoli Nuts)
  Garlic 2 Clove (10 gm)
  Spinach leaves 1 1⁄2 Ounce, firmly packed
  Olive oil 2 Tablespoon
  Romano cheese 1⁄4 Cup (4 tbs), grated
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Spaghetti 3⁄4 Pound

1. Prepare the Spinach Pesto: Place the pine nuts in the container of an electric blender or food processor. Cover; whirl until the nuts are finely ground. Add the garlic and the spinach to the blender, whirl until finely chopped. Add the oil, cheese, salt and pepper; whirl until all the ingredients are evenly mixed and very finely chopped. Reserve.
2. Bring a large pot of water to a rolling boil over high heat. Add the spaghetti. Cook the spaghetti, stirring occasionally, until al dente, firm but tender, 10 to 12 minutes. Reserve about 1/2 cup of the boiling pasta water. Drain the pasta, reserve some of the cooking water.
3. Combine the pesto and enough of the pasta cooking water in a large serving bowl to make a smooth sauce. Add the pasta and toss to mix well.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 469 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 6.5 mg2.2%

Sodium 336 mg14%

Total Carbohydrates 67 g22.2%

Dietary Fiber 0.71 g2.9%

Sugars 0.5 g

Protein 16 g32.9%

Vitamin A 20.5% Vitamin C 6.4%

Calcium 11.8% Iron 23%

*Based on a 2000 Calorie diet

Spaghetti With Spinach Pesto Recipe