• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spaghettini with Creamy Spinach Pesto

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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 tb Fat free Parmesan (I left
  • -this out and it tasted
  • -fine)
  • 1 tb Grated lemon zest (i used
  • -lemon juice)
  • 2 1/2 ts Coarse salt
  • 1/2 ts Freshly milled black pepper
  • 1 lb Spahettini


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


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