Yes pasta can be for dinner again, here’s an easy take on how to sneak more veggies into your weekly pasta night. Spinach has such neutral flavor but packs a ton vitamins including iron and folic acid as well being a good source of protein and insoluble fiber. The lemon in this recipe really brightens the flavors and makes it feel like the perfect comforting summer pasta. Try using it with chickpea pasta for even more protein and fiber!
Let me know what you think of these additions if you make this recipe!
Summery Spinach Pesto
Spinach & Basil combine to make this light yet satisfying meal
Yield: 8 people
Calories: 131kcal
Equipment
- Food Processor
Materials
- 2 cups spinach
- 2 cups basil
- 3 cloves garlic
- 1/2 cup parmesan cheese
- 1/3 cup pine nuts
- 1 lemon juiced and zested
- 1/4 cup olive oil extra virgin
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Wash and de-stem your basil and spinach.
- Add the greens and all other ingredients except the olive oil to the bowl of your food processor. Pulse a few times and then with the motor running stream in your oil.
- Bring a large pot of salted water to a boil and add in your pasta of choice. I used fiber gourmet in this recipe.
- Drain the pasta reserving 1/4 cup of pasta water and toss hot pasta with pesto and the reserved pasta water. Adjust salt and pepper to taste, top with chili flakes and more parmesan.
Nutrition
Calories: 131kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 252mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1069IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1mg
