SPINACH-BASIL PESTO PASTA

1 pkg (14.5 oz) multigrain spaghetti such as Barilla Protein Plus, for example

1/2 cup packed fresh basil (+ additional for garnish, if desired)

1/2 cup baby spinach

1/4 cup packed fresh parsley

1 large garlic clove

1/2 cup part-skim ricotta cheese

1/4 cup chicken broth

4 tbsp extra-virgin olive oil

2 tbsp chopped walnuts

2 tbsp grated Romano cheese (+ additional for garnish, if desired)

1/4 cup chopped onions

1 cup halved cherry tomatoes

Cook spaghetti per package directions, drain and keep warm.

In a food processor, pulse basil, spinach, parsley and garlic until finely chopped. Add ricotta, broth, 2 tablespoons of the oil, walnuts and Romano. Process until smooth, about 1 minute. Season with salt and pepper, if desired.

In a skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the onions and cook, stirring, until tender, about 4 minutes. Add the tomatoes and cook 1 minute. 

In a large bowl, gently toss the spaghetti, pesto mixture and tomato mixture. If desired, garnish with the additional Romano and basil.

Yield: 8 servings

Per serving: 279 calories, 39g carbs, 13g protein, 4g fiber, 167mg sodium, 9g fat (2g sat)

file photo for reference only

basic recipe First for women 2024