Spaghetti With Spinach Pesto

Spaghetti With Spinach Pesto
Tom Schierlitz
Using pureed spinach in the pesto and fresh baby spinach in the final dish makes this dish incredibly flavorful.

Get the recipe
.
Serves 4
preparation
5
minutes
cooking
25
minutes

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.