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Meatless Monday: Pasta with Spinach Pesto

June 27, 2011 By Andrea Green 10 Comments

Pasta with Spinach Pesto

Yesterday I talked about how Savings Start on Sunday.You get your coupons that net you free to cheap products. Then what?

Dinner doesn’t make itself I’m afraid.

So here you are with a .20 box of pasta. What to do. What to do.

Well, since spinach is plentiful at the farmer’s market, and tomatoes are cheap at Kings this week, I did Pasta with Spinach Pesto.

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Meatless Monday: Pasta with Spinach Pesto

Ingredients

  • 3 C steamed spinach
  • 4 cloves garlic, pressed
  • 1 C almonds, chopped
  • 1/4 C Parmesan cheese, grated
  • 3/4 C chicken broth
  • 2 T lemon juice

Instructions

  1. In a medium skillet over medium heat, wilt the spinach with the pressed garlic. Set aside.
  2. Heat the same skillet over medium heat. Add the chopped almonds and cook 3 - 4 minutes while stirring. Do not allow to burn.
  3. Add the spinach and garlic, toasted almonds, Parmesan cheese, chicken broth and lemon juice to the bowl of a food processor. Pulse until all ingredients are pureed.
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If you have them, you can add roasted tomatoes. I cut tomatoes in half, drizzle with 2 tablespoons of olive oil over, sprinkled them with a teaspoon of sugar and a teaspoon of salt and popped them into a 400 degree oven for 45 minutes. Of course, if you are trying to avoid turning the oven on thanks to the stifling summer heat, or you just don’t have any tomatoes, you too can skip this step.

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Comments

  1. Lula Lola says:
    June 27, 2011 at 7:37 am

    This looks really good! I love spinach. And I think you one upped Martha with your roasted tomatoes! She’s known for taking the easy way out, that one. ;P

  2. Tiffany says:
    June 27, 2011 at 8:55 am

    Yum! We love pesto and the roasted tomatoes sound wonderful.

  3. Teri says:
    June 27, 2011 at 5:04 pm

    Yummy. I’ve found that my toaster oven works well for roasting tomatoes (and all sort of other things) and doesn’t heat up the house in summer the way the regular oven does.

  4. Andrea Green says:
    June 28, 2011 at 10:18 am

    Teri, I used to have a toaster oven and loved it. Not sure what happened to it? Maybe a garage sale? My problem now is I just don’t have the room for it. But I do miss it!

  5. Andrea Green says:
    June 28, 2011 at 10:20 am

    Thanks Tiffany! I pinned your buster bars this am. Man they look good! Somewhere I saw a recipe for a “healthy” magic shell recipe. I’m going to need to find it and play around with your recipe.

Trackbacks

  1. Growing Green: Lettuce Begin a Cleanse — The Greenbacks Gal says:
    June 28, 2011 at 10:09 am

    [...] Tomatoes don’t make that list. In fact, they make the highly reactive list. But I have these delicious oven roasted tomatoes left from Sunday. So, those have been going into the salad. And who thinks 1/4 cup of garbanzo beans [...]

  2. Costco Savings Tip: Parmesan Cheese — The Greenbacks Gal says:
    February 10, 2012 at 9:17 am

    [...] on Parmesan cheese? Parmesan cheese can be a really expensive ingredient. But for dishes like my Spinach Pesto, I really like a good quality Parmesan cheese. Buying Parmesan cheese in bulk at Costco is the [...]

  3. Week 2 Organic Costco Shopping Trip — The Greenbacks Gal says:
    March 11, 2012 at 3:36 pm

    [...] didn’t go through 2 loaves of bread like I thought I would. It turns out the Pasta with Spinach Pesto I made fed us for two lunches. So I still have a full loaf which is enough for lunches for this [...]

  4. Safeway: $2.00 Organic Salad or Spinach — The Greenbacks Gal says:
    April 2, 2012 at 9:04 am

    [...] buying spinach to make pasta with spinach pesto for lunches this week! $2.00 is 50% of what you normally pay for these. Related [...]

  5. Greatest Grilled Chicken Pesto Salad — The Greenbacks Gal says:
    July 9, 2012 at 12:30 pm

    [...] pesto salad. But I think it lives up to the hype. Really simple to prepare but so yummy! I used my spinach pesto as the dressing – adding a handful of fresh basil from the [...]

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