Spinach Pesto Pasta
This Pasta with spinach sauce recipe is a quick, healthy and flavourful pasta recipe. Vibrant green spinach sauce is creamy and delicious. Serve the pasta in green sauce for a simple, easy and fast weeknight dinner.
Equipment
- Non-Stick Pan (US)
Ingredients
- 1 cup Spinach chopped
- 1/2 cup Parmesan cheese
- 1 cup broccoli
- Salt to taste
- 10 Basil Leaves
- 1 tsp Chilli flakes
- 1 tsp mixed dried herbs Seasoning
- 1 tsp Paprika
- 1/2 tsp Black pepper
Instructions
To Make pesto
- Boil water in a pan and bring it to a boil.
- Add salt and then add broccoli cut into small florets and chopped spinach.
- Switch off the heat and allow the broccoli and spinach to blanch in hot water for 2-3 minutes.
- Now after draining, transfer the broccoli and spinach in ice cold water.
- This step will make sure that both these vegetables retain their green colour and do not taste raw in pasta.
- Take these out of iced water and transfer Make pesto and keep this aside.
To Cook Pasta
- To cook pasta, heat water.
- Add pasta to the boiling water.
- If you are using a tastemaker that comes in an instant pasta pack add while cooking pasta.
- If you are not using instant pasta
- Cook for a few minutes till pasta is done. Allow it to retain some liquid which will dry off later. Take the pan off from the heat.
- If you are using regular pasta you can use soup stock cube.
- If you do not want to use a tastemaker or soup stock cube you can add a mix of Chilli flakes, Mixed herbs, Paprika, Black pepper
- Now add green pesto. You can adjust the salt if you feel like adding more and mix them well.
- Spinach Pesto Pasta is ready.
Video
Nutrition
Calories: 130kcalCarbohydrates: 6gProtein: 12gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 469mgPotassium: 315mgFiber: 2gSugar: 1gVitamin A: 2891IUVitamin C: 46mgCalcium: 362mgIron: 1mg
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