Spinach Pesto Fusilli with Peppers

Author: Canadian Living

Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour recipes -- ready in less than 30 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 1 pkg (300 g) frozen spinach thawed
  • 3 cloves garlic minced
  • 1 tablespoon pine nut
  • 1 teaspoon dried basil
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 4 teaspoons balsamic vinegar
  • 5 cups fusilli pasta (12 oz/375 g)
  • 1 red onion
  • 1 sweet red pepper
  • 1 yellow pepper

Method

Squeeze spinach to remove moisture. In food processor, pur?together spinach, garlic, pine nuts, basil, salt and pepper until smooth. Pulse in 3 tbsp (45 mL) of the oil; pulse in Parmesan cheese and vinegar. Set aside.

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1-1/2 cups (375 mL) pasta cooking water, drain and return to pot. Add spinach pesto and reserved pasta water; simmer over medium heat until hot, about 3 minutes.

Meanwhile, thinly slice onion and red and yellow peppers. In skillet, heat remaining oil over medium heat; fry onion and peppers until tender-crisp, about 4 minutes.

Serve pasta topped with pepper mixture.

Nutritional facts <b>Per serving:</b> about

  • Sodium 813 mg
  • Protein 17 g
  • Calories 531.0
  • Total fat 18 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 76 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 51.0
  • Vitamin C 168.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Pesto Fusilli with Peppers

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