Recipe: Spinich Pesto and Pasta

Serves 6
Hands-On Time: 15m
Total Time: 20m

Ingredients

• 1 pound fettuccine
• 1/4 cup walnuts
• 2 cloves garlic
• 1/2 pound baby spinach (about 10 cups)
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• kosher salt and black pepper
• 1 tablespoon grated lemon zest

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
3. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving.

By Kate Merker, March 2009 via.

Recipe: Spinach Mushroom Pasta

Yield
Serves 4

Ingredients
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese

Preparation
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with Parmesan on the side.

Recipe and image via.