Pasta & spinach pesto
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti or Linguine OR Thin Spaghetti, uncooked |
| 10 | ounces | Frozen spinach thawed, well drained |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Grated Parmesan cheese |
| 2 | tablespoons | Chopped parsley |
| 2 | Garlic cloves | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried basil |
| 2 | tablespoons | Butter or margarine |
| ⅓ | cup | Water |
| 4 | ounces | Crumbled feta cheese |
Directions
Prepare pasta according to package directions; drain. In blender or food processor, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Blend at medium speed or process until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Toss with pasta. Sprinkle feta on top and serve.
Each serving provides: 518 Calories; 18⅒ g Protein; 83⅕ g Carbohydrates; 12⅕ g Fat; 15⅒ mg Cholesterol; 417 mg Sodium.
Calories from Fat: 21%
Copyright National Pasta Association () (Reprinted with permission)