Spinach Pesto Pasta from Healthy Diabetic Recipes

Spinach Pesto Pasta Recipe

Recipe Ingredients:

10 oz uncooked linguine
1 package frozen chopped spinach - (10 oz), thawed, and
squeezed dry
1 cup water
1 tsp chicken bouillon granules
4 garlic cloves, peeled
2 tbsp extra-virgin olive oil
= (for best flavor use
extra-virgin olive oil only)
2 tbsp fresh lemon juice
2 tbsp dried basil leaves
1/4 tsp freshly-ground black pepper - (to 1/2)
1/4 cup grated Parmesan cheese
1/2 tsp salt, divided
4 plum tomatoes, seeded, chopped

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain; set aside.

Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.

Place pasta in large bowl. Add spinach mixture, Parmesan cheese and 1/4 teaspoon salt; toss to coat. Top with tomatoes and remaining 1/4 teaspoon salt.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 1/2 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 352; Calories from Fat 29%; Total Fat 12g; Saturated Fat 2g; Protein 15g; Carbohydrates 50g; Cholesterol 5mg; Sodium 783mg; Dietary Fiber 2g.

Comments: No time to cook? Whip up this healthy, easy and economical dish in minutes. Made with chopped spinach, fresh garlic, herbs and a hint of olive oil, this low-fat pesto is the perfect substitute for the more traditional version.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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