Spinach Pesto Pasta
Kids like the sweeter taste of spinach over basil in this recipe!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Entree
Cuisine: Italian
Servings: 4 servings
Author: Cindy Santa Ana
- 1-2 cups baby spinach
- 1/2 cup walnuts or pine nuts
- 1 clove garlic
- Juice of ½ lemon
- ¼ cup shredded pecorino romano -Can also use parmesan
- Sea salt & Pepper
- ¼ cup extra virgin olive oil
Blend all ingredients in a food processor, except the olive oil. With machine still running, pour the olive oil through the top until combined.
Add pesto to warm, cooked pasta. Add in leftover chicken, or other protein, if desired.
Calories: 259kcal | Carbohydrates: 2g | Protein: 4g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 81mg | Potassium: 142mg | Vitamin A: 730IU | Vitamin C: 2.3mg | Calcium: 77mg | Iron: 1.3mg