Spaghetti and Spinach Pesto

Name: Spaghetti and Spinach Pesto
Yield: 8 Servings
Ingredients: 1 pound whole wheat spaghetti, uncooked (or your favorite pasta shape); 1 package 10-ounce frozen spinach, thawed, well drained; 2 tablespoons canola oil; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped parsley; 2 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 2 tablespoons tub margarine; 1/3 cup water; 2 ounces crumbled feta cheese

Source: MyPlate National Strategic Partners The Grain Chain

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This pesto spaghetti dish is made with spinach for a unique spin on a classic. Top with feta and serve with a side salad for a colorful meal.

Makes

8 Servings

Ingredients

1 pound whole wheat spaghetti, uncooked (or your favorite pasta shape)
1 package 10-ounce frozen spinach, thawed, well drained
2 tablespoons canola oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons tub margarine
1/3 cup water
2 ounces crumbled feta cheese

Directions

In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt, and basil. Mix at medium speed until finely chopped.
Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended.
Cook pasta according to package directions.
Toss pesto with cooked pasta.
Sprinkle feta on top and serve.

Notes

Serving Suggestion: Serve with grilled chicken, side salad, skim milk, and apple slices. Learn more about: Spinach Onions Garlic

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.