I love italian food…. and I think pesto is one of the most delicious flavors. When you’re counting calories, pesto quickly becomes a mortal enemy. All that olive oil and cheese and pine nuts, it adds up really quick.
There has been a pesto recipe floating around Pinterest this week, and I had all the ingredients in my fridge. The recipe is a creamy pesto made with spinach… and it came out REALLY good.
It doesn’t taste like pesto because it lacks the basil, but it has a creamy spinach flavor that’s delish! Next time I make it, I may throw in a few sun dried tomatoes or maybe some fresh diced tomatoes on top as a way to finish it.
I quartered the recipe so that I just had one portion to eat tonight… so if my ingredients looks smaller, that’s why.
Pasta with Creamy Spinach Pesto
From Weight Watchers via Pinterest
INGREDIENTS
1 1/4 tsp. table salt, divided or more to taste
8 oz. uncooked whole-wheat pasta, spaghetti or linguini recommended
4 1/2 cup(s) fresh spinach, baby variety, washed and dried
2 Tbsp. water
1 1/2 tsp. olive oil, extra virgin
2 clove(s) garlic
2 1/2 Tbsp. low fat cream cheese
1 tsp. fresh lemon juice
INSTRUCTIONS
1. Bring a large pot of salted water to a boil (use 1 teaspoon salt). Add pasta and cook as package directs until al dente, about 8 minutes.
I used a different pasta than recommended, but this whole wheat shape was just calling to me!
2. Meanwhile, in a food processor or blender, process spinach, cream cheese, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.
Because I made 1/4 the recipe, I measured out a generous 1/2 cup spinach leaves for the “pesto”
Combine all the ingredients in a food processor.
It creates a pretty creamy sauce… I also added the lemon juice during this step.
3. Reserve 1/4 cup pasta cooking water and then drain pasta. Return pasta to pot. Add pesto sauce and toss to combine, adding reserved cooking water if a thinner consistency is desired. Sprinkle with garlic salt and crushed red pepper flakes, if desired.
Combining the pasta and the sauce in a pan that is still warm helps it mix together quickly
And, yes… it was a DELICIOUS as it looks!
Per 1 1/4 cup serving:
CAL 271; CARB 42g; FAT 5g; PROT 16g; FIB 15g; SOD 217g; WW Points Plus 6
nothankstocake
nothankstocake
nothankstocake
nothankstocake
Looks awesome! You’re so good about weighing your pasta!
Girl, I have to weigh my pasta… otherwise, it’d be a big pasta-fest at my place! xoxo
Looks fantastic. That pasta shape looks very interesting and kind of scary, but thick and good. I like the idea of this sauce and it looks yummy. I come from a Northern Italian family and no matter what the night, there is tons of food, always…food, food, wine, food and more food. Pesto is one of our family dishes. I was just wondering though, why couldn’t you just substitute chicken broth for the olive oil in regular pesto. The cheese and pinenuts would still make it creamy, I think. I am on Jenny only, so I am not cooking right now, so you’ll have to let me know if it works
I love the way you cook and measure and weigh out the portions. I will have to do that after I transition off Jenny food. You are a great inspiration! You inspire me when you lose and you inspire me just as much when you gain. You are wonderful. Thank you for doing this blog. I love it 
Hi Cathy! The pasta is a little thick and maybe a little scary? I picked it up at Whole Foods because it had a weird shape and was whole wheat. Most whole wheat is boring shaped I think. I have a friend that does a broth pesto… and she said it’s fantastic! I need to try one of those soon and share it too… thanks for the idea!
So glad you stopped by and that you follow along!