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.
- Yield
- 8 Servings
- Serving size
- 1 serving
- Rating
- 3.75 of 5 (102 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 2 ounces
- Vegetables: 1/4 cups
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 331 |
| Total Fat | 10.89 g |
| Saturated Fat | 2.45 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.6 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 8.49 mg |
| Carbohydrates | 50.62 g |
| Dietary Fiber | 7.67 g |
| Total Sugars | 1.41 g |
| Added Sugars included | 0 g |
| Protein | 12.85 g |
| Calcium | 138 mg |
| Potassium | 279 mg |
| Sodium | 328.99 mg |
| Copper | 0 mg |
| Iron | 4 mg |
| Magnesium | 120 mg |
| Phosphorus | 263 mg |
| Selenium | 62 mg |
| Zinc | 3 mg |
| Vitamin A | 261 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 216 mcg |
| Folate | 81 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5 mg |
| Choline | 21 mg |
Notes
Serving Suggestion: Serve with grilled chicken, side salad, skim milk, and apple slices.
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Source
Recipe by: MyPlate National Strategic Partners — The Grain Chain
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spaghetti-and-spinach-pesto. Federal works are public domain in the United States.