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.
Pasta with Creamy Spinach Pesto | No Thanks to Cake
I've always associated basil with pesto, and never considered that you could use alternate greens! Check out this spinach pesto, and prepare your tastebuds for an explosion!
Ingredients
- 1 ¼ tsp. table salt, divided or more to taste
- 8 oz. uncooked whole-wheat pasta, spaghetti or linguini recommended
- 4 ½ cup fresh spinach, baby variety, washed and dried
- 2 Tbsp. water
- 1 ½ tsp. olive oil, extra virgin
- 2 cloves garlic
- 2 ½ Tbsp. reduced fat cream cheese
- 1 tsp. fresh lemon juice
- crushed red pepper flakes (optional)
Instructions
- 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.
- Meanwhile, in a food processor or blender, process spinach, cream cheese, water, oil, garlic and remaining 1/4 teaspoon salt until smooth; set aside.
- 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.
Notes
From Weight Watchers via Pinterest