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Spinach Pesto Pasta

Spinach Pesto PastaPesto sauce and cannellini beans are popular in many Italian dishes.

  • 8 ounces fettuccine
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced
  • 2 cups fresh spinach, stems removed
  • 1 cup fresh basil leaves, stems removed
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup grated parmesan cheese
  • 1 15-ounce can cannellini (white beans), rinsed and drained
  • 1 cup red bell pepper, chopped
  • 1 tsp. black pepper

Cook pasta as directed on package. Drain and place in large mixing bowl. Add olive oil, garlic, spinach, basil, chicken broth and parmesan cheese to a blender. Mix well until leaves are blended. Pour sauce over pasta. Mix until pasta is well coated. Add beans, red bell pepper and black pepper. Lightly toss and serve.

Makes 4 servings.

Per serving: 360 calories. Fat: 6 grams. Sodium: 400 milligrams. Fiber: 8 grams. Saturated Fat: 2 grams. Total Carbohydrates: 62 grams. Protein: 16 grams.

Variation: Use diced tomatoes instead of bell peppers. Try chickpeas instead of white beans.

Recipe adapted from fruitsandveggiesmorematters.org.

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