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Fresh Spring Pasta with Asparagus and Spinach Pesto

posted Apr 2, 2013, 3:10 PM by   [ updated Jun 30, 2015, 10:40 AM by ]
Fresh Spring Pasta with Asparagus and Spinach Pesto

Vegetarian, Trans Fat Free, Low Sodium, Good Source of Vitamins A & C and Iron

Yield: 6 servings (~1 cup each)

Grapes add a touch of sweetness to this pasta that makes the most of spring veggies.

4 cups (packed) fresh spinach
1 garlic clove
¼ cup Parmesan cheese
¼ cup olive oil
1 lb whole wheat pasta
1 lb asparagus ends removed and cut into 1 inch pieces
¼ cup goat cheese
1-2 cup halved seedless grapes, approximate 20 grapes
Juice of 1 lemon

1. Cook pasta according to directions on package. Drain and set aside.
2. Add asparagus to a pot of boiling water until just cooked and tender, approximately 2 minutes. Drain and add to asparagus.
3. While pasta and asparagus are cooking, combine 2 cups of spinach, garlic, and Parmesan cheese to food processor. Blend. While blending, drizzle in olive oil until desired consistency, approximately ¼ cup. You may need to scrape down the sides of the processor to ensure ingredients are evenly mixed.
4. Combine warm pasta and asparagus with remaining spinach, crumbled goat cheese, grapes, and pesto. Toss in the juice of 1 lemon. May be served warm or cold.

Nutrition Facts (per serving)
400 calories, 110 calories from fat, 12 g fat, 2.5 g saturated fat, 5 mg cholesterol, 105 mg sodium, 64 g carbohydrates, 11 g dietary fiber, 6 g sugar, 15 g protein, 20% DV of Vitamin A, 20% DV of Vitamin C, 10% DV of Calcium, 20% DV of Iron