Spaghetti and Spinach Pesto
Print Recipe
Serves8 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 pound spaghetti, whole wheat, uncooked
- 1 10-ounce package spinach, frozen, thawed and drained well
- 2 tablespoons canola oil
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon basil, dried
- 2 tablespoons margarine
- 1/3 cup water
- 2 ounces feta cheese, crumbled
Directions
- In a blender, combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Mix at medium speed until finely chopped. Hold mixture in blender and set aside.
- Put margarine and water in a bowl. Microwave on high for 30 seconds.
- With blender running, gradually add melted margarine mixture to spinach mixture, until blended.
- Cook pasta according to package directions.
- Toss pesto with cooked pasta.
- Sprinkle feta on top and serve.
Recipe Tips
Use your favorite pasta in place of spaghetti.
Nutrition Facts
Spaghetti and Spinach Pesto
Amount Per Serving (1/2 cup eachg)
Calories 261
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 9mg
3%
Sodium 283mg
12%
Potassium 319mg
9%
Total Carbohydrates 36g
12%
Dietary Fiber 5g
20%
Sugars 1g
Protein 10g
20%
Vitamin A
80%
Vitamin C
8%
Vitamin D0%
Calcium
10%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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