View source for Spinach Pesto Pasta

__NOTOC__

[[Image:Spinach pesto pasta.png|250px|right]] 
== Description ==
[http://www.fruitsandveggiesmatter.org/publications Fruits and Veggies Matter] by the US Centers for Disease Control and Prevention—public domain government resource

Pesto sauce and cannellini beans are popular in many Italian dishes. No one will know that this pesto sauce has three cups of spinach.
* '''Cook Time''': 25 minutes
* '''Serves''': 4

== Ingredients ==
* 8 ounces of [[fettuccine|fettucine]]
* 1 Tbsp [[olive oil]]
* 1 [[garlic]] clove, minced
* 3 cups fresh [[spinach]], stems removed
* 1 cup fresh [[basil]] leaves, stems removed
* ½ cup low-fat, low sodium [[chicken broth]]
* ¼ cup grated [[parmesan cheese]]
* 1 x 15-oz can of [[cannellini bean|cannellini]] (white beans), rinsed and drained
* 1 cup red [[bell pepper]], chopped
* 1 tsp [[black pepper]]

== Procedures ==
# 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.

== Tip ==
* Make extra pesto and freeze for later use. Need a quick side? Cook pasta or rice. Heat pesto sauce. Toss and serve.

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

[[Category:Basil Recipes]]
[[Category:Cannellini bean Recipes]]
[[Category:Italian cuisine]]
[[Category:Pasta Recipes]]
[[Category:Red bell pepper Recipes]]
[[Category:Spinach Recipes]]