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Some higher-fat ingredients
grated cheese, nuts and oil are also featured in
this pesto. Although these are calorie-dense choices, they provide
heart-healthy fat that is part of a healthy diet when eaten in
moderation.
This recipe is further complemented
by the pine nuts, which impart a sweet and buttery flavor. The
eating of pine nuts, which are called pinoli in Italian, dates
back to ancient Greece and Rome when they were commonly preserved
in honey. Today pine nuts are frequently toasted to bring out
their flavor and add a bit of crunch.

Spinach Pesto Pasta - Makes 8 servings.
16 oz. whole-wheat linguini
pasta
4 cups fresh baby spinach, loosely packed
2 Tbsp. pine nuts or slivered almonds
3 garlic cloves, peeled
Small handful of basil leaves, without stems
1 tsp. dried Italian seasoning
3 Tbsp. Parmesan cheese, grated
Salt and freshly ground black pepper, to taste
1/8 cup fat free, reduced-sodium chicken broth (or vegetable
broth)
1/4 cup extra virgin olive oil
2 Tbsp. lemon juice
2 plum tomatoes, diced
Cook pasta according to package
directions. Drain, place in a large serving bowl, cover to maintain
warmth and set aside.
Meanwhile, place spinach, nuts
and garlic in a food processor or blender. Pulse until chopped.
Add basil, Italian seasoning, cheese, salt and pepper. Pulse
to mix. Slowly add broth, olive oil and lemon juice. Process
until well blended.
Add pesto to warm pasta and
toss gently to coat. Top with tomatoes and serve.
Per serving: 310 calories, 11
g total fat (1.5 g saturated fat), 45 g carbohydrate, 9 g protein,
6 g dietary fiber, 260 mg sodium. |