Spinach Pesto Fusilli with Peppers 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



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
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Spinach Pesto Fusilli with Peppers