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Tsle Of Capri Pasta

Healthycooking's picture
Ingredients
  Packed spinach 1 1⁄2 Cup (24 tbs), stemmed and washed (Use Fresh Variety)
  Packed basil leaves 2⁄3 Cup (10.67 tbs) (Packed Fresh Basil)
  Packed italian parsley 1⁄4 Cup (4 tbs) (Use Fresh Ones)
  Grated parmesan cheese 3 Tablespoon
  Defatted reduced sodium chicken broth 6 Tablespoon
  Olive oil 5 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Crushed red pepper flakes 1⁄8 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Penne 12 Ounce
  Roasted sweet red peppers 2 , chopped
  Frozen baby peas 10 Ounce, thawed (1 Package)
Directions

In a food processor or blender, combine the spinach, basil, parsley, Parmesan, broth, oil, garlic, red-pepper flakes, salt, and black pepper.
Process for 2 to 3 minutes, or until the mixture is smooth and creamy.
Stop occasionally to scrape down the sides of the bowl.
Cook the penne in a large pot of boiling water according to the package directions.
Drain and place in a large serving bowl.
Add the spinach-basil pesto and toss to coat well.
Add the roasted red peppers and peas.
Toss to mix.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Dish: 
Salsa
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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Average: 4.3 (18 votes)