Pasta Primavera with Spinach Pesto

Pesto Spinach.png

By: Slender Kitchen

Course: Main Dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Makes 6 Servings


Ingredients

  • 1 box Dreamfields Linguine

  • 1 tablespoon olive oil

  • 3 cloves garlic minced

  • 1 shallot sliced

  • 2 carrots sliced

  • 1 bell pepper sliced

  • 1 zucchini sliced

  • 1 summer squash sliced

  • 1 cup mushrooms sliced

  • 1 cup cherry tomatoes

  • salt

  • pepper

Spinach Pesto

  • 2 cups spinach leaves

  • 1/2 cup fresh basil leaves

  • 1/4 cup Parmesan cheese shredded

  • 2 tablespoons fresh lemon juice (approximately 1/2 lemon)

  • 1 tablespoon olive oil

  • 5 tablespoons water (or vegetable broth)

  • 1/4 teaspoon crushed red pepper flakes

  • salt

  • pepper


Directions

  1. Prepare pasta according to package directions. Place in large bowl.

  2. For pesto, place spinach, basil, Parmesan cheese, lemon juice, olive oil, water and red pepper flakes in food processor. Pulse until combined. Season with salt and pepper, as desired.

  3. Heat olive oil in large skillet over medium-high heat. Add garlic, shallot, carrots and bell pepper. Cook 4 to 5 minutes or until carrots are crisp-tender. Add zucchini, summer squash, mushrooms and cherry tomatoes. Cook 4 to 5 minutes or until vegetables are just tender.

  4. Add vegetables and pesto to pasta. Toss to combine. Season with salt and pepper, as desired.


Nutritional Information

Based on 6 Servings

  • 310 Calories

  • 12 g Protein

  • 55 g Carbohydrates

  • 11 g Total Fat

  • 1 g Saturated Fat

  • 2 mg Cholesterol

  • 100 mg Sodium

  • 8 g Dietary Fiber

Based on 12 Servings

  • 155 Calories

  • 6 g Protein

  • 28 g Carbohydrates

  • 6 g Total Fat

  • 1 g Saturated Fat

  • 2 mg Cholesterol

  • 50 mg Sodium

  • 4 g Dietary Fiber

Note: Add cooked chicken, shrimp or white beans to pasta for a main dish.

LinguineRodgers Townsend