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Pasta with Creamy Spinach Pesto Recipe
|Raw spinach leaves||4 Cup (64 tbs), stemmed and thoroughly washed (Packaged, From 3/4 Pound Bunch)|
|Garlic||3 Clove (15 gm), peeled|
|Hoop cheese||1⁄2 Pound|
|Grated parmesan cheese||1 Ounce|
|Reduced chicken broth||1 Cup (16 tbs)|
|Finely shredded basil leaves||2 Tablespoon (Fresh)|
|Finely chopped italian parsley||2 Tablespoon (Fresh)|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Pasta||1 Pound, cooked, drained|
Calories 512 Calories from Fat 41
% Daily Value*
Total Fat 4 g6.8%
Saturated Fat 1.3 g6.5%
Trans Fat 0 g
Cholesterol 6.2 mg2.1%
Sodium 308.3 mg12.8%
Total Carbohydrates 87 g28.9%
Dietary Fiber 5.8 g23%
Sugars 4.6 g
Protein 28 g56.1%
Vitamin A 82.4% Vitamin C 36.8%
Calcium 16.1% Iron 24.1%
*Based on a 2000 Calorie diet
Add the spinach leaves and parboil for about 30 seconds.
Drain well, rinse briefly in cold running water to cool the spinach, and squeeze out as much moisture as you can from the spinach with your hands.
Put the garlic in a food processor fitted with the metal blade.
Pulse the machine, stopping to scrape down the bowl, until the garlic is finely chopped.
Add the spinach and all the remaining ingredients.
Pulse the machine a few times to chop the spinach coarsely.
Scrape down the bowl.
Then process until the mixture is finely pureed.
Toss with cooked pasta the moment the pasta has been drained.