Spinach Pesto Pasta

29 Oct

Well Bob and I are camping out inside our apartment, patiently awaiting the arrival of Sandy!  I am hoping it’s not too bad, and that all my east coast friends are staying safe!

Last night we stocked up on all the necessities for the storm:  food, water, wine, and supplies to make pumpkin whoopie pies 🙂

I made one of my favorite pasta dishes for dinner…homemade spinach pesto pasta!  If you have the time to make your own fresh pesto, I highly recommend it.  You can really taste the difference with the fresh herbs and hint of lemon.  So light and delicious.  I also add a bit of spiralized zucchini to this to pump up the nutrition.

photo-8

Spinach Pesto Pasta

8 oz pasta (I like to use bowties)
1 large zucchini
1 batch Spinach Pesto (recipe follows)
Parmesan cheese (optional)

Start by bringing a medium pot of water to a boil.  Once boiling, add about a half a bag of pasta, and cook to al dente.  While the pasta is cooking, spiralize your zucchini and place into a colander.  Next, make your pesto!  Pour the pasta over the zucchini to drain.  This will steam and slightly soften the zucchini shreds.  Toss pasta and zucchini with homemade pesto, add a touch of Parmesan cheese, and enjoy!

Spinach Pesto
from Greens, Glorious Greens!

2 cups spinach
1/2 cup parsley
1/2 cup basil
1/4 cup pine nuts
1/2 cup extra virgin olive oil
2 cloves garlic, minced
juice of one lemon
salt and pepper to taste

Blend all ingredients until smooth 🙂

And for dessert….Jenna‘s pumpkin whoopie pies.   So delicious!

Stay safe all!

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