Spinach Pesto Fusilli with Peppers
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 531 |
| pro | 17 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 76 g |
| fibre | 7 g |
| chol | 5 mg |
| sodium | 813 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 25 |
| vit A | 51 |
| vit C | 168 |
| folate | 85 |
Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour recipes -- ready in less than 30 minutes.
Ingredients
Preparation
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.
Additional information :
Tip: If you don't have any fusilli pasta on hand, you can use penne, rotini and radiatore instead.
Source : Canadian Living Magazine: February 2006
- Keywords : Main Course; Vegetarian; Spinach; Pasta; Parmesan; Boil; Balsamic Vinegar; Red onions; Red pepper; Pine Nuts;
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