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
- 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
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
- Iron 25.0
- Folate 85.0
- Calcium 18.0
- Vitamin A 51.0
- Vitamin C 168.0