Spinach Pesto Pasta Recipe

Name: Spinach Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, quartered and sliced thin; salt, to taste; 1 lb whole wheat penne; ⅓ cup olive oil; 1 large garlic clove, grated; 1 sprig rosemary; 12 ounces spinach, discard stems; pepper; ½ cup parmesan cheese, grated

Servings: persons

2 tablespoons butter
1 large onion, quartered and sliced thin
salt, to taste
1 lb whole wheat penne
⅓ cup olive oil
1 large garlic clove, grated
1 sprig rosemary
12 ounces spinach, discard stems
pepper
½ cup parmesan cheese, grated

1
In a large skillet, melt butter over medium heat.
2
Add the onion and cook until caramelized, 15 - 20 minutes.
3
Bring a large pot of water to boil, salt it, add the pasta; cook al dente.
4
Drain, saving 1 cup of the pasta water.
5
While the pasta cooks heat the olive oil in a small saucepan & rosemary sprig over med-low heat & steep for 5 minutes.
6
Let it cool and discard the rosemary.
7
Pour the oil and garlic in a food processor.
8
Add the spinach and process into a thick paste.
9
Season with salt & pepper.
10
Stir the pasta cooking water into the onions, then stir in the pesto.
11
Add the cheese and toss to combine.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, quartered and sliced thin, salt, to taste, 1 lb whole wheat penne, and more.

Yes, Spinach Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Pesto Pasta

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