Spinach Pesto Pasta Recipe - Cooking Index
Spinach Pesto Pasta Recipe - Cooking Index
No time to cook? Whip up this healthy, easy and economical dish in minutes. Made with chopped spinach, fresh garlic, herbs and a hint of olive oil, this low-fat pesto is the perfect substitute for the more traditional version.
Courses: Main Course| 10 oz | 284g | Uncooked linguine |
| 1 | Frozen chopped spinach - (10 oz) - thawed, and | |
| Squeezed dry | ||
| 1 cup | 237ml | Water |
| 1 teaspoon | 5ml | Chicken bouillon granules |
| 4 | Garlic cloves - peeled | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| = (for best flavor use | ||
| Extra-virgin olive oil only) | ||
| 2 tablespoons | 30ml | Fresh lemon juice |
| 2 tablespoons | 30ml | Dried basil leaves |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - (to 1/2) |
| 1/4 cup | 36g / 1.3oz | Grated Parmesan cheese |
| 1/2 teaspoon | 2.5ml | Salt - divided |
| 4 | Plum tomatoes - seeded, chopped |
Cook pasta according to package directions, omitting salt. Drain; set aside.
Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.
Place pasta in large bowl. Add spinach mixture, Parmesan cheese and 1/4 teaspoon salt; toss to coat. Top with tomatoes and remaining 1/4 teaspoon salt.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Starch, 1/2 Meat, 2 Vegetable, 2 Fat.
Nutrition Facts: Calories 352; Calories from Fat 29%; Total Fat 12g; Saturated Fat 2g; Protein 15g; Carbohydrates 50g; Cholesterol 5mg; Sodium 783mg; Dietary Fiber 2g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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