SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot over medium-high heat.
- Add oil to the pot.
- Cook the spinach until wilted.
- Add the mushrooms, salt, and pepper cooking until most of the water is gone.
- Add the pesto and parmesan.
- Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams
PASTA WITH SPINACH PESTO SAUCE
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Provided by Sheila Martin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
- Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
- Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
SPINACH PESTO PASTA WITH OLIVES
A family favourite pasta dish, jazzed up with olives and feta
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Boil the pasta according to pack instructions. Meanwhile, boil a kettle of water, then slowly pour over the spinach in a colander until it wilts. Shake off the excess water, then put the spinach into a food processor.
- Add the garlic, oil, half of the cheese and most of the pine nuts to the processor with the spinach, then pulse to a pesto-like sauce. Season with the nutmeg and salt and pepper. Stir through the hot, drained pasta and serve topped with the olives and the remaining crumbled cheese and pine nuts.
Nutrition Facts : Calories 602 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium
SPINACH BASIL PESTO PASTA WITH MUSHROOMS
This is my version of a recipe Sunny Anderson cooked on The Chew. Kalamata olives, any nut and any sort of green leafy vegetable will work as substitutes. This makes more pesto than you need for that amount of pasta but we eat pesto on toasted bread, chips, crackers, and put it in a lot of summer dishes. I am very free with...
Provided by Joy Hall
Categories Pasta
Time 35m
Number Of Ingredients 14
Steps:
- 1. Bring a pot of salted water to a boil, blanch the spinach just till tender, about 1 minute. Drain and get rid of excess water. Put in processor bowl.
- 2. Heat a dry skillet. Add walnuts and toast, stirring and keeping an eye on them so they don't burn. Add to processor.
- 3. Add basil, garlic, Parmesan, and olives to processor. Pulse until well blended. Remove the center tube, turn the processor on and drizzle oil in until you get a good consistency. Taste, add salt if needed. Add pepper to taste.
- 4. Cook pasta according to manufacturers directions.
- 5. While pasta is cooking, heat oil in a skillet over medium heat. Add onions, lightly sautéing for about 1 minute. Add mushrooms and garlic, cooking till mushrooms are wilted.
- 6. Pour pasta into a bowl, add mushroom mixture. Add half of the pesto and a ladle of pasta water. Toss. Add more pesto if needed. Top with a few walnuts and freshly grated Parmesan. Serve with rustic Italian bread.
- 7. Save extra pesto by placing in container and covering with a small amount of olive oil or with plastic wrap on top of the pesto to keep out air which will turn it black. Keep in refrigerator and use as a great dip for bread or crackers, or on other dishes.
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