Spinach Pesto Pasta

10 oz linguine
One 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 cup water
1 tsp chicken bouillon granules
4 tsp minced garlic
2 tbs olive oil
2 tbs lemon juice
2 tbs sweet basil
1/2 tsp popper
1/2 cup shredded Parmesan cheese
Salt to taste
4 tomatoes, chopped

Cook pasta according to package directions, drain, set aside. Meanwhile, place spinach, bouillon granules, garlic, olive oil, lemon juice, basil, salt and pepper in food processor or blender. Process until smooth. Place pasta in large bowl, add spinach mixture. Parmesan cheese and seasoning (salt and pepper). Toss to coat. Top with tomatoes.

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Cajun Country -- New Iberia, Louisiana