Spinach & Pea Pesto Over Linguine Spinach & Pea Pesto Over Linguine

Ingredients:

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  • 1 16-oz pkg whole-wheat linguine
  • 1 16-oz pkg frozen baby peas
  • PESTO
  • 2 9-oz pkgs baby spinach
  • 1 cup plain, low-fat yogurt
  • 3/4 cup water
  • 1 tbsp olive oil
  • 1 tbsp low-fat Parmesan cheese
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Instructions:

In a large saucepan, bring 4 quarts water to a boil. Add linguine, stir and cook for 6 minutes. Add peas to boiling pasta and set timer for another 5 minutes, bringing water back to a boil.
Meanwhile, prepare pesto: Place spinach and all remaining ingredients into the bowl of a food processor and blend for 20 to 30 seconds, until well mixed and creamy.
Drain pasta and peas, placing them back into the saucepan; pour blended spinach pesto on top, gently stirring linguine and peas with sauce until fully incorporated.
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Notes:  Nutrients per 1-cup serving: Calories: 278, Total Fat: 4 g, Sat. Fat: 1 g, Omega-3s: 126 mg, Omega-6s: 259 mg, Carbs: 48 g, Fiber: 11 g, Sugars: 5 g, Protein: 14 g, Sodium: 412 mg, Cholesterol: 2 mg One serving of our clean vegetable linguine offers 142% of your vitamin A for the day, a nutrient necessary for sustaining healthy skin. Calcium and iron both ring in at 15% of your daily value – important for healthy enzyme action in cell growth and metabolism.

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Meagan Hinson