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Spaghettini With Creamy Spinach Pesto

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Pasta	4	Servings

INGREDIENTS

4	c	Well-packed spinach leaves
1/2	c	Scallions, white part and 3
		inches of green cut into
		1/2 inch lengths
1/4	c	Italian flat leaf parsley
3/4	c	Vegetable broth
1	c	Fat free Ricotta
3	T	Fat free Parmesan, I left
		this out and it tasted
		fine
1	T	Grated lemon zest, i used
		lemon juice
2 1/2	t	Coarse salt
1/2	t	Freshly milled black pepper
1	lb	Spahettini

INSTRUCTIONS

Date: Tue, 27 Feb 96 09:40:40 -0800  From: emma@osminc.com Hi this is
an interestingly coloured pasta  sauce that I made last night.  I added
a few cloves of garlic but the  recipe did not call for any.  Put
spinach leaves, scallions, parsley and vegetable broth in a food
processor. Process until coarsely chopped, about 30 seconds, stopping
machine once to scrape down inside. Add ricotta, parmesan cheese,
lemon zest, 1/2 teaspoon of the salt and pepper. Process until pesto
is smooth and creamy, about 20 seconds. Cook pasta in 6 quarts of
boiling water with the remaining salt until al dente. Drain pasta and
return to pot. Add pesto and toss to combine. Cook over low heat,
stirring constantly, until warmed through. Transfer to pasta bowls  and
serve.  This actually makes quite a bit of sauce and is a very bright
green  colour. I got the recipe from an airline magazine where they
were  advertising the book called Lean Italian Meatless Meals by Anne
Casale (18.50, Fawcett Columbine). I do not have a copy of the book  so
do not know if it is any good.  The recipe above originally used  part
skim ricotta but I changed this to fat free and it worked okay,  so
maybe the book is not that fat free :-)  FATFREE DIGEST V96 #57  From
the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 119 Calories From Fat: 49 Total Fat: 5.6g Cholesterol: 19.5mg Sodium: 1835.3mg Potassium: 164.8mg Carbohydrates: 9.1g Fiber: <1g Sugar: <1g Protein: 8.2g