A delicious, healthful way to enjoy pasta-in-a-hurry. Bursting with the fresh herbal flavors of summer! Originally inspired by a recipe found in Cooking Light magazine, my adaptation is below:
Spinach and Herb Green Linguini
4 oz fresh spinach
1/4 c slivered almonds
1/4 c fresh basil leaves
1 t dried oregano
1/4 t black pepper
1 large garlic clove, minced
2 T low sodium chicken or vegetable broth
2 t fresh lemon juice
2 T white wine
1/4 t salt
2 T evoo
1/4 c grated Parmigiano-Reggiano
8 oz uncooked linguine
Cook linguine according to package directions.
Meanwhile add the first 10 ingredients (spinach through salt) to a food processor and process well, scraping down the sides if needed. While continuing to process, stream in the evoo until mixture takes on the consistency of pesto. Stir in cheese, and toss thoroughly with the cooked and drained pasta. Serve immediately.
For a printable version, click HERE.