Spaghetti With Spinach Pesto

Spaghetti With Spinach Pesto
Tom Schierlitz
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Hands-On Time
5
minutes
Total Time
25
minutes
Serves 4

Ingredients

12
ounces
spaghetti (3/4 box)
4
cups
baby spinach (about 4 ounces)
1/3
cup
grated Parmesan (1 1/2 ounces)
1/3
cup
olive oil
2
tablespoons
pine nuts
kosher salt and pepper
1
pound
cooked peeled and deveined large shrimp

Directions

  1. Cook the spaghetti according to the package directions. Drain, reserving ¼ cup of the cooking water.
  2. Meanwhile, in a food processor, puree 2½ cups of the spinach with the cheese, oil, pine nuts, ¾ teaspoon salt, and ¼ teaspoon pepper.
  3. In a large bowl, toss the spaghetti with the pesto, the shrimp, the remaining 1½ cups spinach, and the reserved cooking water.
Charlyne Mattox, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 678
  • Fat 27 g
  • Sat Fat 5 g
  • Cholesterol 228 mg
  • Sodium 822 mg
  • Protein 41 g
  • Carbohydrate 67 g
  • Sugar 1 g
  • Fiber 5 g
  • Iron 7 mg
  • Calcium 211 mg
What does this mean? See Nutrition 101.

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