Day 2 Spinach Pasta With Asparagus Pesto Recipe

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Servings: 1

Ingredients

Cost per recipe $6.35 view details
  • 1 Tbsp. extra virgin olive oil
  • 1 x shallot, thinly sliced
  • 1/2 c. asparagus tapenade, reserved from Day 1
  • 1 c. chicken broth
  • 1/2 lb asparagus tips, reserved from Day 1, cut into 2 inch pcs
  • 1 lb spinach spaghetti
  • 1 ounce Parmesan cheese, freshly grated (about 1/4 c.)
  • 1 tsp salt
  • 1/8 tsp freshly grnd pepper
  • 1/4 c. fresh basil leaves, torn into pcs

Directions

  1. In a large skillet, heat the extra virgin olive oil over medium heat. Add in the shallot and cook till softened, four to five min.
  2. Add in the tapenade and cook till fragrant, one to two min.
  3. Add in the chicken broth and asparagus and bring to a boil.
  4. Reduce heat and simmer till the liquid is thickened, about five min.
  5. Meanwhile, cook the spaghetti according to the package directions till al dente.
  6. Drain the spaghetti and add in it to the skillet.
  7. Add in the Parmesan, salt, pepper and basil and toss well to combine. Serve immediately.
  8. Tips: Reserve a c. of the cooking water before draining the pasta. If the sauce becomes too thick, add in a little of the water to thin it out without diluting the flavor.
  9. Mix the pasta and the sauce together before serving so all the strands are proportionately coated and the flavors marry.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 408g
Calories 284  
Calories from Fat 194 68%
Total Fat 22.02g 28%
Saturated Fat 6.89g 28%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 3136mg 131%
Potassium 483mg 14%
Total Carbs 7.03g 2%
Dietary Fiber 3.6g 12%
Sugars 2.53g 2%
Protein 16.06g 26%
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