We added a twist to a classic pesto sauce by replacing the basil with spinach.
1. 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.
2. 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.
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 | ||
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Calories: 436 | ||
Calories from Fat: 180 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 241mg | 8 % | |
Potassium 426.4mg | 11 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 47.8g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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