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Pesto Pasta
Recipes
Pesto Pasta
4 servings
20 minutes total

Ingredients

  • 1 (10 oz) package frozen chopped spinach
  • 8 oz spaghetti pasta
  • 2 cloves garlic
  • ¾ cup whole milk
  • ½ cup chicken broth (or stock)
  • ½ cup fresh basil leaves
  • ¼ teaspoon kosher salt
  • 3 tablespoons julienne-cut, sun-dried tomatoes
  • ⅓ cup grated Parmesan cheese

Steps

    1. Place spinach in colander under cool running water to thaw; break into smallest pieces possible and drain thoroughly, squeezing out excess water.
    2. Bring water to boil for pasta. Cook and drain pasta following package instructions. Meanwhile, chop garlic and place in food processor or blender. Add spinach, milk, broth, and basil and process until smooth.
    3. Transfer mixture to medium saucepan on low; cook and stir 3–4 minutes until 165°F. Stir in pasta, salt, and tomatoes; cook and stir 2–3 minutes until sauce thickens. Stir in cheese and serve.

Amount per ¼ recipe serving: Calories 310, Total Fat 5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 380mg, Total Carb 51g, Fiber 5g, Sugars 4g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%