Spinach Pesto Pasta

Spinach Pesto Pasta

Serves: 4
 
 
Main Courses
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Spinach Pesto Pasta, you'll need:
  • 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

Method

  • Cook pasta according to package directions omitting salt
  • Drain; set aside.
Nutritional Facts (Per Serving)
Calories 352, Calories from Fat 29%, Total Fat 12g, Saturated Fat 2g, Protein 15g, Carbohydrates 50g, Cholesterol 5mg, Sodium 783mg, Dietary Fiber 2g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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