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Dinner: Whole Wheat Penne with Spinach Herb Pesto
Whole grain penne pasta tossed with a bright and refreshing flavored sauce of fresh herbs, spinach, and goats cheese.
This recipe includes superfoods such as:
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Get it now →Ingredients
2 tbsps grated parmesan cheese
2 oz goats cheese
1 dash ground black pepper
20 leaves basil
1 dash sea salt
2 tbsps olive oil
1 wedge yields lemon juice
1 tsp lemon zest
3 cloves garlic
1/2 cup parsley
3 cups baby spinach leaves
1/2 cup pignoli nuts
1/2 cup water
16 oz whole wheat penne
Instructions
1. Bring pot of water to boil for pasta.
2. In a small skillet lightly toast pignoli (pine) nuts over low flame, watching and shaking pan so not to burn; put aside to cool.
3. Mince garlic cloves in food processor; add spinach leaves, parsley, basil, lemon zest, squeeze of lemon juice, parmesan cheese, goats cheese (garlic and herb), and cooled pignoli nuts; process until well minced; add olive oil and continue processing until smooth. Add salt and pepper to taste; set aside.
4. Salt boiling water and add pasta, cook according to package directions; drain and set aside, reserving about 1/2 cup of pasta water.
5. Scrape sauce from processor into serving bowl; add hot pasta, mixing well; add reserved cooking water a little at a time until desired consistency is reached.
6. Top pasta dish with fresh grated parmesan and diced roasted red pepper for garnish; serve and enjoy!
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 421 kcal | ||
| Fat 15.84 g | ||
| Carbohydrate 60.23 g | ||
| Protein 15.77 g | ||
| Iron 148 mg | ||
| Calcium 55 mg | ||
| Cholesterol 6 mg | ||
| Monounsaturated Fat 6.16 g | ||
| Polyunsaturated Fat 4.84 g | ||
| Saturated Fat 3.05 g | ||
| Sodium 108 mg | ||
| Sugar 0.67 g | ||
| Potassium 362 mg | ||
| Vitamin A 244 mcg | ||
| Vitamin C 127 mg | ||
| Fiber 1.1 g | ||
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