Pesto Pasta
Servings: 4 servings
Calories: 557cal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 5 ounces raw spinach leaves
- 2 teaspoon garlic salt
- 8 ounces rotini pasta cooked according to package directions
- ½ cup pesto
- ½ cup heavy whipping cream
- ½ cup grated parmesan cheese
Instructions
- Heat olive oil in skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add garlic and spinach leaves, season with garlic salt. Saute for a couple of minutes to partially wilt the spinach.1 Tablespoon minced garlic, 5 ounces raw spinach leaves, 2 teaspoon garlic salt
- Add cooked pasta and pesto and stir to combine.8 ounces rotini pasta, 1/2 cup pesto
- Pour in heavy cream, stir well, and bring to a simmer.1/2 cup heavy whipping cream
- Sprinkle with parmesan cheese. Stir well and heat through.1/2 cup grated parmesan cheese
Notes
- I highly recommend using homemade pesto here, but you can easily use store-bought pesto to save a little prep time.
- Feel free to use your favorite pasta shape. Farfalle (bowtie), spaghetti, angel hair, rotini, rigatoni, cavatappi, and penne are all great options.
Nutrition
Serving: 1serving (1 3/4 cup) | Calories: 557cal | Carbohydrates: 49g | Protein: 15g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 1711mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4494IU | Vitamin C: 11mg | Calcium: 231mg | Iron: 2mg
