September 12, 2014

pasta with spinach pesto and roasted tomatoes

Yum
This delicious, earthy pasta is full of the health rock star spinach.  This leafy green is low in calories yet very high in vitamins, minerals, and other phytonutrients.  Spinach is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6.  So eat up with zero guilt:)

Servings 4-6
Total Time 35 minutes

INGREDIENTS
  • 6 roma tomatoes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 small onion, chopped
  • 1 pound fresh spinach, roughly chopped
  • 1 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/2 cup chopped basil
  • 1/4 cup pine nuts
  • 1 teaspoon course salt
  • freshly ground black pepper
  • 1 pound spinach pasta, plain can be used if you are unable to find spinach (if you are making this gluten free make sure to grab the appropriate pasta)
  • 1/2 cup grated parmesan cheese



INSTRUCTIONS

Preheat oven to 425 degrees F.

Cut the tomatoes in half lengthwise and then cut each half into three wedges.  Cover a baking sheet with parchment paper (or foil) and place the wedges on the parchment paper.  Sprinkle with salt and bake for 30-35 minutes or until slightly golden.


Meanwhile, heat the olive oil in a large pot, over medium heat.  Add the garlic and onion, cooking for 5 minutes.  


Add the stock and cream.  Increase the heat to high and add the spinach a little bit at a time until it all fits.  It will look like it won't all fit, but as it wilts it will... promise:)  Boil  for 5 minutes and then set aside.


Bring a large pot of salted water to boil.  


While the water is heating up add the spinach mixture, basil, pine nuts, and salt to a blender or food processor (if you have an immersion blender you can leave it in the pot and blend it there).  Blend on high until smooth.  Season to taste with additional salt and some freshly ground black pepper.  Set aside.


Cook the pasta according to package directions to al dente.  Drain and return to the pot.  Toss with the pesto.


Top with tomatoes and parmesan cheese.  Enjoy!!

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