SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH PESTO WITH WHOLE-WHEAT PASTA
In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil. Prepare a large bowl of ice water; place a colander inside, resting in ice.
- In batches, stir spinach into boilingwater. Cook until wilted and brightgreen, about 30 seconds. Transfer spinachto the colander (in the ice bath)to stop cooking. Reserve boiling water.Cool completely in ice bath, then liftcolander; squeeze spinach dry.
- Cook pasta in reserved boiling water until al dente, according to package instructions. Save 1/2 cup pasta water; immediately drain pasta, and return to pot.
- Meanwhile, place spinach, Parmesan, walnuts, garlic, and lemon zest and juice in a food processor. Process until a coarse paste forms. With motor running, add oil and 1/4 cup plain water; process until smooth and creamy, about 1 minute. Season with salt and pepper.
- Add tomatoes and pesto to pasta; toss, adding reserved pasta water to coat pasta, if necessary. Taste and adjust salt and pepper, as needed. Serve with additional Parmesan, if desired.
SPINACH ARTICHOKE WHOLE-WHEAT PENNE
This is a dish that can stand alone as an entree or be served up as a side. The flavors will remind you of decadent spinach artichoke dip - made with mounds of mayonnaise and tons of cheese. This dish however is a figure-friendly fake-out full of vitamins, fiber and protein. Even the spinach pesto is made with half the amount of extra-virgin olive oil I usually use, due to the addition of vegetable stock.
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat and bring up it up to a boil to cook the pasta, season with some salt and cook to al dente, according to package directions. Drain and reserve about 1 cup of the cooking water.
- Heat 1 tablespoon extra-virgin olive oil in medium nonstick skillet. Add artichokes to heat through and lightly brown at edges.
- To clean spinach, fill sink with water, swish spinach around and let grit fall to bottom of sink. Dry leaves before using.
- In the bowl of a food processor add the shallot, 1/2 cup chicken stock, spinach leaves, mint, almonds and salt and pepper, to taste. If you have a hand held small-holed grater or a zester, grate garlic into the food processor. Adding a whole clove can result in stray big pieces of raw garlic, too bitter to bite down on. If you do not have a hand held grater, mince garlic and mash up into paste with a little salt. Turn processor on and add in about 2 tablespoons extra-virgin olive oil.
- Scrape the spinach pesto into the artichoke pan and loosely cover with foil. Bring mixture to a simmer over low to medium-low heat and cook for about 2 minutes. Add the reserved pasta cooking water, the pasta and the cheese. Toss to coat the pasta with the sauce and heat for 1 minute. Transfer to a serving bowl or platter, season with salt and pepper, to taste, and serve.
SPINACH GARLIC PESTO
Make and share this Spinach Garlic Pesto recipe from Food.com.
Provided by queenbeatrice
Categories Sauces
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach and basil in food processor and puree.
- Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
- Add lemon juice and parmesan and puree until blended.
Nutrition Facts : Calories 87, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.8, Sodium 132.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 2.3
SPINACH PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh basil, pine nuts, parmesan cheese, garlic, salt, lemon juice, olive oil, whole wheat pasta, cherry tomato, mozzarella cheese
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- In a blender or food processor, add the spinach, basil, pine nuts, parmesan, garlic, salt, lemon juice, and olive oil.
- Blend until you reach a creamy consistency. Set aside.
- Add the pasta to a large bowl then add the tomatoes. Pour the pesto onto the pasta and mix well to combine.
- Transfer the mixture to a baking dish and top with mozzarella.
- Cover with foil and bake for 10-15 minutes.
- Carefully remove and allow to cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 291 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
WHOLE-WHEAT PASTA WITH PUMPKIN-SEED AND SPINACH PESTO
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, combine toasted pumpkin seeds, parsley, chives, oil, garlic, 1 1/4 teaspoon salt, the lemon zest, and 1 cup baby spinach in a food processor. Season with pepper, and pulse until well combined.
- Toss pasta with pesto mixture. Add reserved cooking liquid, and mix until pasta is well coated. Fold in remaining 1 1/2 cups baby spinach. Sprinkle with remaining 1/2 teaspoon salt. Divide among 6 bowls. Top each with a dollop of ricotta, and season with pepper. Serve with tomato wedges if desired.
Nutrition Facts : Calories 538 g, Cholesterol 10 g, Fiber 8 g, Protein 19 g, SaturatedFat 5 g, Sodium 635 g
PASTA WITH SPINACH PESTO SAUCE
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Provided by Sheila Martin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
- Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
- Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g
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