Pesto Florentine Pasta

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3 cups baby spinach

3 tbsp shredded or grated Parmesan cheese
2 tbsp chopped fresh basil
1 tbsp plus 1 tsp fresh lemon juice
1 large garlic clove
1/4 tsp salt
Freshly ground black pepper
1 1/4 extra virgin olive oil
2 cups cooked, whole-grain bow tie pasta

This recipe was so much easier than I expected! All you have to do is mix the first 7 ingredients in a food processor and then slowly add the olive oil and mix for an additional ten seconds. Chop the tomatoes and add to pesto mixture. Pour sauce over cooked pasta. And you are done! I can't believe how many extra vegetables are included into this recipe. The overall calories for this is 256 for two servings.

This is also great as leftovers and could be enjoyed cold for a summer pasta.

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