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Nutritional Guidelines (per serving) | |
---|---|
496 | Calories |
14g | Fat |
76g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 496 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 6g | 29% |
Cholesterol 23mg | 8% |
Sodium 198mg | 9% |
Total Carbohydrate 76g | 28% |
Dietary Fiber 9g | 32% |
Protein 19g | |
Calcium 521mg | 40% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
South American tallarines verdes (green noodles) have a green pasta sauce made with both spinach and basil, similar to a pesto sauce.
The sauce also has lots of queso fresco cheese and is creamier than traditional pesto sauce.
Serve these delicious noodles as a main course with boiled yellow potatoes and green beans or as a side dish to accompany steak or chicken.
Ingredients
- 1 pound pasta (spaghetti, fettuccine, or linguine)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 large bunch washed spinach (about 3 cups leaves, packed)
- 1 cup basil leaves, washed
- 1/2 cup milk
- 1/2 cup queso fresco cheese
- 2 tablespoons butter
- Salt and pepper to taste
Steps to Make It
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Sauté the onion and garlic in the olive oil over medium heat until soft and fragrant. Remove from heat and set aside.
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While onions are cooking, add spinach and basil leaves to a blender with the milk and process (working in batches if necessary) until smooth.
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Add cooked onions and garlic to the blender with the cheese and process, adding a little more milk if necessary, until you have a smooth mixture.
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Bring a large pot of salted water to a boil.
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Melt butter in the skillet that cooked the onions. Pour sauce from the blender into the skillet and cook, stirring constantly, for 3 to 4 minutes, until sauce is heated through and smooth. Keep sauce warm.
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Add pasta to the boiling water and cook according to directions. Drain well and toss pasta with the sauce. Serve warm.
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