Tsle of Capri Pasta

Healthycooking's picture

Dec. 24, 2010


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)


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
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4