SPINACH PESTO PASTA
16 oz. whole-wheat linguini pasta
4 cups fresh baby spinach, loosely packed
2 Tbsp. pine nuts or slivered almonds
3 garlic cloves, peeled
Small handful of basil leaves, without stems
1 tsp. dried Italian seasoning
3 Tbsp. Parmesan cheese, grated
Salt and freshly ground black pepper, to taste
1/8 cup fat free, reduced-sodium chicken broth (or vegetable broth)
1/4 cup extra virgin olive oil
2 Tbsp. lemon juice
2 plum tomatoes, diced
Cook pasta according to package directions. Drain, place in a large serving bowl, cover to maintain warmth and set aside.
Meanwhile, place spinach, nuts and garlic in a food processor or blender. Pulse until chopped. Add basil, Italian seasoning, cheese, salt and pepper. Pulse to mix. Slowly add broth, olive oil and lemon juice. Process until well blended.
Add pesto to warm pasta and toss gently to coat. Top with tomatoes and serve.
Makes 8 servings
Per serving: 310 calories, 11 g total fat (1.5 g saturated fat), 45 g carbohydrate, 9 g protein, 6 g dietary fiber, 260 mg sodium.
Source: the American Institute for Cancer Research |