Spaghetti and Spinach Pesto
Based on a recipe from MyPlate National Strategic Partners The Grain Chain, via USDA MyPlate Kitchen
What goes in
- 1 lbwhole wheat spaghetti
- 1 packfrozen spinach, thawed and well drained
- 29.6 mlcanola oil
- ¼ cupgrated Parmesan cheese
- 29.6 mlchopped parsley
- 2garlic cloves
- 2½ mlsalt
- 2½ mldried basil
- 29.6 mltub margarine
- ⅓ cupwater
- 2 ozcrumbled feta cheese
How to cook it
- Place the well-drained spinach, canola oil, grated Parmesan, parsley, garlic, salt, and basil into a blender or food processor, then process on medium until finely chopped.
- Melt the margarine into the water. With the motor running, slowly drizzle the liquid mixture into the puree until smooth and emulsified.
- Boil the spaghetti according to the directions on the package, then drain thoroughly.
- Transfer the hot pasta to a large serving bowl and toss thoroughly with the spinach pesto.
- Scatter the crumbled feta over the top right before serving.
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