Pasta with Spinach Pesto

Pasta dishes are one of my favorite go-to meals when I’m in a hurry and need dinner fast. I can my own pasta sauce, so I always have a few jars of that on hand so I can mix up a meal of spaghetti if we’re in a hurry. However, I thought I’d try something a little different for this one. I love pasta with pesto, but I saw a recipe on Pinterest for one with spinach, and I just had to try it. The original called for far more oil (and a far more expensive oil), but I used olive oil, and it worked fine and tasted fabulous. Since the nuts tend to make their own oil when they’re processed for long enough, I started with that and let it go for a few minutes. After a couple of minutes, I drizzled in a little olive oil at a time until it reached the right consistency. Combined with whole grain pasta, some garden fresh tomatoes, you’ve got a simple and delicious meal ready to go.

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Pasta with Spinach Pesto

A fresh twist on a classic pasta dish - pesto prepared with spinach, pistachios and Swiss cheese.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Cuisine American, Italian
Servings 8 people


  • 4 cups fresh spinach packed
  • 1/2 cup low fat Swiss cheese grated
  • 1/3 cup pistachios unsalted and shelled
  • 2 cloves garlic minced
  • 1/2 lemon jucied
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 8 oz whole grain pasta


  • Cook the pasta according to package directions.
  • Meanwhile, in a food processor, combine the spinach, cheese, pistachios, garlic, lemon juice and salt.
  • Process on high.
  • Slowly drizzle in the olive oil until the desired consistency is formed.
  • Drain the pasta.
  • Return the pasta to the pan and add the pesto.
  • Toss to coat and cook over medium high heat until the pesto is heated through.

Entire recipe makes 8 servings
Serving size is about 1 oz pasta with about 1/2 cup pesto
Each serving = 6 Smart Points
PER SERVING: 208 calories; 9.9g fat; 1.5g saturated fat; 24.7g carbohydrates; .7g sugar; 7.9g protein; 1g fiber

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