Recipe Summary:

Preparation Time: 25 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.00

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

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

Nutrition Facts

Spinach Pesto Pasta
Serving Size 1/4 of recipe