Spaghetti and Spinach Pesto
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Ingredients
- 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
Instructions
- 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.
Nutrition
| Calories | 294 |
|---|---|
| Protein | 12 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 417 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: MyPlate National Strategic Partners The Grain Chain