Spaghetti With Spinach Pesto
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the spaghetti according to the package directions. Drain, reserving ¼ cup of the cooking water.
- Meanwhile, in a food processor, puree 2½ cups of the spinach with the cheese, oil, pine nuts, ¾ teaspoon salt, and ¼ teaspoon pepper.
- In a large bowl, toss the spaghetti with the pesto, the shrimp, the remaining 1½ cups spinach, and the reserved cooking water.
Nutritional Information
- Per Serving
- Calories 678
- Fat 27g
- Sat Fat 5g
- Cholesterol 228mg
- Sodium 822mg
- Protein 41g
- Carbohydrate 67g
- Sugar 1g
- Fiber 5g
- Iron 7mg
- Calcium 211mg
What does this mean? See
Nutrition 101
.
Quick Tip
For the tastiest pasta, use a large pot and lots of salted water. The more water in the pot, the faster it will return to
a boil after you add the pasta and the less chance the pasta has of sticking to itself. Start checking for doneness 1 minute
before the cooking time specified on the package. The pasta should be cooked through but still slightly firm to the bite.
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