Spaghettini with creamy spinach pesto

Yield: 4 Servings

Measure Ingredient
4 cups Well-packed spinach leaves
½ cup Scallions; white part and 3 inches of green; cut into 1/2 inch lengths
¼ cup Italian flat leaf parsley
¾ cup Vegetable broth
1 cup Fat free Ricotta
3 tablespoons Fat free Parmesan (I left this out and it tasted fine)
1 tablespoon Grated lemon zest (i used lemon juice)
2½ teaspoon Coarse salt
½ teaspoon Freshly milled black pepper
1 pounds Spahettini

Date: Tue, 27 Feb 96 09:40:40 -0800 From: emma@...

Hi this is an interestingly coloured pasta sauce that I made last night. I added a few cloves of garlic but the recipe did not call for any.

Put spinach leaves, scallions, parsley and vegetable broth in a food processor. Process until coarsely chopped, about 30 seconds, stopping machine once to scrape down inside. Add ricotta, parmesan cheese, lemon zest, ½ teaspoon of the salt and pepper. Process until pesto is smooth and creamy, about 20 seconds. Cook pasta in 6 quarts of boiling water with the remaining salt until al dente. Drain pasta and return to pot. Add pesto and toss to combine. Cook over low heat, stirring constantly, until warmed through. Transfer to pasta bowls and serve.

This actually makes quite a bit of sauce and is a very bright green colour.

I got the recipe from an airline magazine where they were advertising the book called Lean Italian Meatless Meals by Anne Casale (18½, Fawcett Columbine). I do not have a copy of the book so do not know if it is any good. The recipe above originally used part skim ricotta but I changed this to fat free and it worked okay, so maybe the book is not that fat free :-)


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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