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Pasta & Spinach Pesto

Like home canning, the canning process seals in spinach's natural goodness and nutrition, making it the perfect, flavorful base for pesto sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

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Pasta & Spinach Pesto


1 13.5-ounce can spinach, well drained
1 cup fresh parsley leaves
½ cup grated Parmesan cheese
½ cup walnuts or almonds
1 large garlic clove
1 teaspoon dried basil
¼ teaspoon salt
1/8 teaspoon ground black pepper
½ cup extra-virgin olive oil
1 16-ounce box fettuccine noodles



In food processor combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. Add olive oil in a slow, steady stream until mixture is blended and smooth.

Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.

Nutrition Information Per Serving:

Calories 840; Total Fat 43g (Sat 7g, Trans 0g); Cholesterol 11mg; Sodium 586mg; Total Carbohydrates 92g; Dietary Fiber 8g; Sugars 4g; Protein 25g; Vitamin A 10,754IU; Vitamin C 34mg; Calcium 325mg; Iron 8mg; Vitamin D 3IU; Folate 402mcg

% Daily Value: Vitamin A 215%; Vitamin C 57%; Calcium 33%; Iron 43%