Spinach Pesto Pasta #WeekdaySupper

Spinach Pesto Pasta is an easy vegetable and cheese pesto pasta recipe made lighter using Greek yogurt. {nut free, can be gluten free}

This Spinach Pesto Pasta recipe was inspired by two of our favorite dinners – this Roasted Red Pepper Pasta and Broccoli Pea Pesto Pasta.  I make one of these recipes at least once a week, at the request of my kids.  They are all quick and easy, perfect for a weeknight.  Besides, with all of the vegetables and Greek yogurt, who am I to say no when they ask for such an easy, healthy dinner!  

Spinach Pesto Pasta could not be any easier to make.   The sauce can be whipped together while the pasta is cooking, and everything come together in about 20 minutes (or less).  First, simply saute the onion and garlic.  Next stir in the spinach and cook for a few minutes to warm it up and then pour the vegetable mixture into the food processor.  Add the remaining ingredients and then pulse until smooth.  Pour the spinach pesto sauce over cooked pasta, and dinner is served!

Spinach Pesto Pasta

 

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Author: Alida Fischbach

Yields: 4 servings

Ingredients

• 8 ounces pasta
• Cooking spray
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons extra virgin olive oil, divided
• ½ cup shredded Parmesan cheese, divided
• ¼ cup nonfat Greek yogurt
• ½ teaspoon ground mustard
• crushed red pepper flakes, to taste

Instructions

1. Prepare pasta according to package directions to al dente. Once done, reserve 1 cup pasta water for thinning sauce later, if needed.
2. Meanwhile, in a large nonstick skillet sprayed with cooking spray, heat one tablespoon oil over medium-high heat Add onion and saute until softened and browned, about 4 minutes. Add garlic and saute for one minute, stirring constantly. Stir in spinach and cook until heated throughout, about 2 minutes.
3. Pour spinach mixture into a food processor. Add one tablespoon oil, ¼ cup Parmesan cheese, yogurt and ground mustard. Process until smooth.
4. Put cooked pasta in a large bowl. Pour sauce over pasta and toss to coat. Sprinkle with crushed red pepper flakes and remaining Parmesan cheese and toss again. Serve warm.

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Looking for more quick and easy meals made on the lighter side? Be sure to check out all of the delicious Weekday Supper inspiration this week!

• Monday –Pan Seared Dover Sole with Tropical Avocado Salsa from Take a Bite out of Boca
• Tuesday – Broccoli Cheese Soup from A Mama, Baby, and Shar-Pei in the Kitchen
• Wednesday – Seared Tuna with Wasabi Lemongrass Vinaigrette from Brunch With Joy
• Thursday – Chicken Fried Rice from eating in instead
• Friday – Spinach Pesto Pasta from Alida’s Kitchen

As always, the idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.