RCI-ND.002.0143.001
Spinach Pesto Pasta
Fruits and Veggies Matter by the US Centers for Disease Control and Prevention—public domain government resource Pesto sauce and cannellini beans are popular in many Italian dishes. No one will know that this pesto sauce has three cups of spinach.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of fettucine8 ounces
- 1 Tbsp
- garlic clove1 unitminced
- fresh spinach3 cupsstems removed
- fresh basil leaves1 cupstems removed
- low-fat½ cuplow sodium chicken broth
- ¼ cup
- x 15-oz can of cannellini (white beans)1 unitrinsed and drained
- red bell pepper1 cupchopped
- 1 tsp
Method
1
Bring a large pot of salted water to a boil and add fettucine, cooking according to package directions until al dente.
2
While the pasta cooks, heat olive oil in a large skillet over medium heat and add minced garlic, stirring constantly for about 30 seconds until fragrant.
3
Add fresh spinach and basil leaves to the skillet in batches, stirring until fully wilted and the excess moisture evaporates.
3 minutes
4
Pour the low-sodium chicken broth into the skillet and bring to a gentle simmer, stirring occasionally.
5
Add the rinsed and drained cannellini beans and chopped red bell pepper to the broth mixture, stirring gently to combine.
6
Stir in the grated parmesan cheese and black pepper, tasting and adjusting seasoning as needed.
1 minutes
7
Drain the cooked fettucine and add it directly to the skillet with the spinach and bean mixture, tossing gently until well coated.
8
Divide the pasta among serving bowls and serve immediately while hot.