Ingredients
1 pound whole wheat spaghetti
uncooked (or your favorite pasta shape)
1 package 10-ounce frozen spinach
thawed
well drained
2 tablespoons canola oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons tub margarine
1/3 cup water
2 ounces crumbled feta cheese
Steps
In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Mix at medium speed until finely chopped.
Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.
Cook pasta according to package directions.
Toss pesto with cooked pasta.
Sprinkle feta on top and serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 294 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Cholesterol | 8 mg |
| Sodium | 417 mg |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 12 g |
| Vitamin D | 1 mcg |
| Calcium | 202 mg |
| Iron | 2 mg |
| Potassium | 203 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spaghetti and Spinach Pesto. Recipe source: MyPlate National Strategic Partners The Grain Chain. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.