From the Pantry Butler kitchen
Spaghetti and Spinach Pesto
This pesto spaghetti dish is made with spinach for a unique spin on a classic. Top with feta and serve with a side salad for a colorful meal. USDA MyPlate Kitchen — MyPlate National Strategic Partners — The Grain Chain (public domain), via myplate.food
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
Method
- 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.
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