October: Featured Meal Main Course

Spinach Pesto Pasta with Tossed Salad

Ingredients

8 ounces fettucine pasta
1 tablespoon olive oil
1 garlic clove
3 cups fresh spinach, stems removed
1 cup fresh basil leaves, stems removed
¼ cup grated parmesan cheese
½ cup chicken broth (low-fat low-sodium)
1 15-ounce can of cannellini (white beans), rinsed and drained
1 cup chopped red pepper

Directions

  1. Cook pasta as directed on package.
  2. In a blender, combine olive oil, garlic, spinach, basil, parmesan cheese, and chicken broth until smooth.
  3. Mix in blender until leaves are blended.
  4. Pour sauce over pasta.
  5. Mix until pasta is well coated.
  6. Add cannellini beans and red pepper.
  7. Lightly toss and serve.

Yields 4 servings

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