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Pasta with Creamy Spinach Pesto

Fettuccine.Inn's picture
  Raw spinach leaves 4 Cup (64 tbs), stemmed and thoroughly washed (Packaged, From 3/4 Pound Bunch)
  Garlic 3 Clove (15 gm), peeled
  Hoop cheese 1⁄2 Pound
  Grated parmesan cheese 1 Ounce
  Reduced chicken broth 1 Cup (16 tbs)
  Finely shredded basil leaves 2 Tablespoon (Fresh)
  Finely chopped italian parsley 2 Tablespoon (Fresh)
  Dried oregano 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Pasta 1 Pound, cooked, drained

Bring a large pot of water to a full rolling boil.
Add the spinach leaves and parboil for about 30 seconds.
Drain well, rinse briefly in cold running water to cool the spinach, and squeeze out as much moisture as you can from the spinach with your hands.
Put the garlic in a food processor fitted with the metal blade.
Pulse the machine, stopping to scrape down the bowl, until the garlic is finely chopped.
Add the spinach and all the remaining ingredients.
Pulse the machine a few times to chop the spinach coarsely.
Scrape down the bowl.
Then process until the mixture is finely pureed.
Toss with cooked pasta the moment the pasta has been drained.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 512 Calories from Fat 41

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 1.3 g6.5%

Trans Fat 0 g

Cholesterol 6.2 mg2.1%

Sodium 308.3 mg12.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 5.8 g23%

Sugars 4.6 g

Protein 28 g56.1%

Vitamin A 82.4% Vitamin C 36.8%

Calcium 16.1% Iron 24.1%

*Based on a 2000 Calorie diet

Pasta With Creamy Spinach Pesto Recipe