Pasta with Creamy
Spinach Pesto
Ingredients
1
1
/
4
tsp table salt, divided, or more to taste
8 oz uncooked whole wheat pasta, spaghetti or linguine
4
1
/
2
cup(s) fresh spinach, baby variety, washed and dried
2 Tbsp water
1
1
/
2
tsp olive oil, extra virgin
2 small clove(s) garlic clove(s)
2
1
/
2
tbsp Reduced fat whipped cream
cheese spread
1 tsp fresh lemon juice, or to taste
Instructions
Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.
Meanwhile, in a food processor or blender, process spinach, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.
Reserve 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot; add cream cheese and stir until melted. Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired. Season with fresh lemon juice and salt, if desired. Yields about 1 1/4 cups per serving.
Sprinkle with freshly grated Parmesan cheese if desired. And/or stir in some roasted cherry tomatoes
