Last night I made a very healthy, light, scrumptious pasta – using this pesto recipe from CookingLight.com. The lemon and sage in the pesto really brought a springtime/summery flavor to a cold winter evening – felt like we were transported to April or May! The spinach and zucchini pack a powerful antioxidant punch, and the whole wheat penne ensures you get your fiber and whole grains for the evening. Hope you enjoy it!
- 1 10 oz bag baby spinach
- 4 zucchini, quartered and sliced
- 4 cups cooked whole wheat penne
- 1/4 tsp salt
- 1/2 cup fresh flat-leaf parsley leaves
- 2 1/2 tablespoons chopped walnuts
- 2 tablespoons fresh sage leaves
- 2 tablespoons fresh lemon juice
- 2 tablespoons extravirgin olive oil
- 3 garlic cloves (use 1 for the pesto, mince 2 cloves for the spinach/zucchini mixture)
- 1/3 cup vegetable broth
- 1/4-1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- 1 Tbsp parmesan cheese per serving
- Cook penne according to package directions, cool and set aside.
- Spray a pan with cooking spray, heat over medium heat. Add zucchini and garlic and stir fry lightly (for about 5 min max). Add spinach, garlic salt and oregano and cook through until spinach is wilted. Set aside.
- Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through 1 clove garlic) in a food processor; process until finely chopped, scraping sides.
- With processor on, slowly pour broth through food chute, processing until well blended.
- Combine penne and pesto in a pot on low heat until combined and heated through. Add pepper and mix well. Add in vegetables and serve warm, top with 1 Tbsp Parmesan cheese per serving.
- Yields 4-5 servings
- Calories: ~325 per serving
- Fat: 11g
- Fiber: 6-10g
- Protein: 9g