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.
- 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