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Jan McSween: "This was delicious! I added a bit more garlic and…" Read More
7Ingredients
30Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 120 grams baby spinach leaves
- 2 garlic cloves (chopped)
- 2 Tbsp. blanched almonds (toasted, chopped)
- 1 Tbsp. extra-virgin olive oil
- 1/2 cup low fat ricotta (fresh, crumbled)
- 1/3 cup freshly grated Parmesan
- 400 grams penne rigate (or other short pasta)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium160mg7% |
| Potassium80mg2% |
| Protein8g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium15% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jan McSween 5 years ago
This was delicious! I added a bit more garlic and a bit more olive oil for a lovely smooth pesto. I didn't toast the almonds either and it was perfect.
I blanched the spinach in the water I was going to cook the pasta in as it was heating. That gave me more than enough time to drain the spinach and make the pesto as the pasta cooked.
I will make this again for sure.