Spaghetti and Spinach Pesto

Ingredients, directions and serving information for Spaghetti and Spinach Pesto.

• 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

1. In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Mix at medium speed until finely chopped.
2. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.
3. Cook pasta according to package directions.
4. Toss pesto with cooked pasta.
5. Sprinkle feta on top and serve.