Spaghetti and Spinach Pesto
8
porciones
Fuente de la receta USDA MyPlate
This pesto spaghetti dish is made with spinach for a unique spin on a classic. Top with feta and serve with a side salad for a colorful meal.
Ingredientes
- 1 pound whole wheat spaghetti, uncooked (or your favorite pasta shape)
- 1 package 10-oz frozen spinach, thawed, well drained
- 2 tablespoons canola oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 2 tablespoons tub margarine
- 1/3 cup water
- 2 ounces crumbled feta cheese
Preparación
- In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Mix at medium speed until finely chopped.
- Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.
- Cook pasta according to package directions.
- Toss pesto with cooked pasta.
- Sprinkle feta on top and serve.
Notas
Serving Suggestions: Serve with grilled chicken, side salad, skim milk, apple slices.
Información Nutricional por porción
Nutrientes
Cantidad
Calories
294
Fat
9g
Saturated Fat
3g
Sodium
417mg
Carbohydrates
45g
Sugar
2g
Protein
12g
MiPlato Grupos de Alimentos
Vegetables
1/4 cup
Grain
2 1/2 ounces
Dairy
1/4 cup