FETTUCCINE WITH MINT-SPINACH PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain and return to the pot.
- Meanwhile, toast the almonds in a dry skillet over medium heat until just golden, about 5 minutes. Let cool.
- Combine the almonds, spinach, mint and garlic in a food processor and process to make a slightly chunky paste. With the motor running, add the olive oil in a steady stream to make a smooth pesto.
- Add the pesto to the pasta along with the pecorino; season with salt and pepper. Toss to coat, adding the reserved cooking water as needed to loosen. Serve with more pecorino for topping.
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
FETTUCCINE WITH SPINACH PESTO
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
- While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 18 g
PASTA WITH SPINACH PESTO SAUCE
A healthy, low-fat alternative to high-fat pesto sauce. Can also be made with basil or cilantro.
Provided by Sheila Martin
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
- Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
- Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.
Nutrition Facts : Calories 450.8 calories, Carbohydrate 76.7 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 6.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 416.6 mg, Sugar 5.8 g
SPINACH PESTO
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Time 15m
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
FETTUCCINE WITH SPINACH PESTO
Make and share this Fettuccine With Spinach Pesto recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, reserving 1/2 cup pasta cooking water.
- Drain pasta and return to pot.
- Meanwhile, place spinach, cheese, nuts, garlic, lemon zest and lemon juice in food processor.
- Process until a paste forms.
- With motor running, add water and oil; process until smooth and creamy (1 minute).
- Season with salt and pepper.
- Toss sauce with pasta, using as much reserved pasta water to thin the sauce as needed.
- Sprinkle with cheese and nuts and serve.
Nutrition Facts : Calories 537.2, Fat 23.1, SaturatedFat 4.7, Cholesterol 79.2, Sodium 198.7, Carbohydrate 65.9, Fiber 5.3, Sugar 2.7, Protein 18.8
SPINACH PESTO PASTA RECIPE BY TASTY
Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
- In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
- Remove the chicken and slice.
- Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
- Serve and top it off with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams
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