The World's Healthiest Foods

Fettuccini with Spinach Pesto

With so many people in love with pasta we decided to create one that will give extra nutrients without taking long to prepare. Using frozen spinach obviously saves you a lot of time. If you happen to have extra time one day feel free to use fresh blanched spinach for optimum flavor.

Fettuccini with Spinach Pesto Prep and Cook Time: 30 minutes

lb whole wheat fettuccini
1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
3 medium cloves garlic, coarsely chopped
2 TBS coarsely chopped walnuts
cup chopped fresh basil
*optional 2 oz Chevre' goat cheese
1 TBS lemon juice
cup water
2 TBS extra virgin olive oil
1 large
tomato, seeds and excess pulp removed, diced
salt and pepper to taste

  1. Bring lightly salted water to a rapid boil. Cook fettuccini according to directions on package.
  2. While fettuccini is cooking rinse frozen spinach in warm water to thaw, and press dry. Put into food processor along with garlic, walnuts and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dice.
  4. As soon as you drain pasta mix in desired amount of pesto, and chopped tomato while it is still very hot. Serve immediately.

    Serves 4

    For optimum flavor and nutrition serve with:

Healthy Cooking Tips:
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation