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Spinach Pesto over LInguine

submitted by Mahana8 on Mar-4-09
(this recipe is good for lunch/dinner)
(this recipe is suitable for vegetarians)
(this recipe is good for children)
servings: 8

This is good and healty

1 16 oz pkg whole wheat linguine

2 9 oz pkg baby spinach
1 cup plain. low fat yoguart
3/4 cup water
1 tbsp low fat parmesan cheese
6 cloves garlic, minced
1 tsp dried basil
1 tsp sea salt
1/2 tsp ground black papper

1. In a large saucepan. bring 4 quarts water to a boil. Add linguine. Cook until desired constinsy
2. Meanwhile, prepare pesto: Place spinach and all remaining ingrediants into the bowl of a food processor and whiz for 20 to 30 seconds. until well mixed and creamy
3. Drain pasta. Placing gthem back into the saucepan; pour blended spinach pesto on top, gently stirring linguine with sauce until fully incorpated.

Nutients per 1 cup serving:
Calories 278, Total fat: 4g, Sat Fat: 1g, Omega-3s 126mg, Omega-6s 259mg, Carbs 48g, Fiber:11g, Protien: 14 g, Sugars: 5 g, Sodium: 412mg. Chelesterol:2mg

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