Dîner
Spaghetti and Spinach Pesto
Ingredients, directions and serving information for Spaghetti and Spinach Pesto.
La recette originale est en anglais.
Portions: 8
Temps total: 25 min
Ingrédients
- 1 pound whole wheat spaghetti, uncooked
- 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
Préparation
- 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 par portion selon la source
Taille de la portion1 serving
Calories331 calories
Protéines13g
Glucides51g
Lipides11g
Graisses saturées2g
Fibres8g
Sucres1g
Sodium329mg
Cholestérol8mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
