Pasta with Spinach Pesto

Adding spinach to prepared pesto turns the color a bright green and adds flavor and nutrition, in addition to lowering the fat content.

Serves: 8Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

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Serves: 8

Ingredients

  • ½ cup frozen cut spinach
  • ¾ cup grated Parmesan cheese, divided
  • 1 container (10 oz.) prepared basil pesto
  • 2 Tbsp. lemon juice
  • 1 package (16 oz.) gemelli pasta

Directions

  • Thaw spinach by running under hot water; drain well and squeeze with your hands to drain thoroughly. Combine in food processor or blender with ¼ cup Parmesan cheese, pesto, and lemon juice. Process or blend until mixture is smooth.
  • Meanwhile, cook pasta as directed on package until al dente. Drain well, reserving ½ cup pasta cooking water. Return pasta to pan and add pesto mixture and ¼ cup pasta cooking water. Toss gently to coat, adding more pasta cooking water if needed to make a smooth sauce. Serve with remaining ½ cup Parmesan cheese.