No Spam Recipes

Spaghetti and Spinach Pesto

A dish that gets its character from whole wheat spaghetti and 10-ounce frozen spinach.

Serves 8 · Dairy

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 pound whole wheat spaghetti, uncooked (or your favorite pasta shape)
  • 1 package 10-ounce 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
Make it lactose-friendly
  • 1/4 cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 2 ounces crumbled feta cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Mix at medium speed until finely chopped.
  2. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.
  3. Cook pasta according to package directions.
  4. Toss pesto with cooked pasta.
  5. Sprinkle feta on top and serve.
Nutrition (per serving)
Calories294
Protein12.0 g
Fat9.0 g
Carbs45.0 g
Fiber8.0 g
Sodium417 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)