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Linguine with Spinach-Herb Pesto

Posted Mar 21 2013 2:19pm
0001kD This was my first time making pesto and it was super easy and delicious! The only thing that I did different than the recipe is cook my spinach in a little water on the stove. I’m not a fan of cooking things in the microwave. While the noodles were cooking I made the pesto and I was done by the time the noodles were ready, so this is a super easy recipe to make. Let me know what you think.


4 ounces fresh baby spinach
1/4 cup slivered blanched almonds
1/4 cup fresh basil leaves
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1 large garlic clove, chopped
2 tablespoons organic vegetable broth
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
8 ounces uncooked linguine

Directions:

1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.
2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.
3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.

Nutritional Information- Amount per serving: Calories: 353; Fat: 13.2g; Saturated fat: 2.6g; Monounsaturated fat: 7.7g; Polyunsaturated fat: 1.8g; Protein: 12.9g; Carbohydrate: 48.2g; Fiber: 4.3g; Cholesterol: 5mg; Iron: 3.3mg; Sodium: 327mg; Calcium: 145mg

 

 
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