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Spinach Pesto Pasta With Homemade, Infused Olive Oil

Updated on February 10, 2017

Easy, Healthy Spinach Pesto Recipe

Spinach Pesto with Mushrooms and garlic scapes fried in Butter to top it off.
Spinach Pesto with Mushrooms and garlic scapes fried in Butter to top it off. | Source

What Did People Think?

5 stars from 1 rating of Spinach Pesto

Spinach pesto is a delicious alternative to tomato-based pasta sauces. Most people make pesto out of basil, but I have been exploring new and wonderful ways to add more spinach to my diet. Spinach is low in calories. It also has an abundance of vitamins and minerals to boost your immune system and lower your high blood pressure. Spinach has also been called a "colon's little broom" by some food experts.

Cook Time

Prep time: 10 min
Cook time: 12 min
Ready in: 22 min
Yields: Serves eight people two ounces of Spinach Pasta.

Ingredients

  • 1lb bag leafy green spinach, chopped
  • whole clove garlic, roasted in oven
  • 4 ounces/handful fresh picked chives, chopped-big
  • 4 ounces/ handful purple basil, chopped-big
  • 125 g romano cheese, grated
  • 275 ml extra virgin olive oil
  • 8 ounces mushooms, sliced
  • one box Catelli smart pasta, cooked for 8 minutes and drained
  • handful fresh tyme, chopped

Instructions

  1. First, cut a little off the top of the garlic clove, sprinkle with the extra virgin olive oil, and put in oven for 15 minutes or until soft. Peel individual cloves so they are ready for the blender.
  2. Roughly cut your other ingredients to the same size and start to put them into the blender on chop.
  3. Fill the blender half full with spinach, chives, purple basil, tyme, garlic cloves, and one third the container of Romano cheese.
  4. Start to chop with the blender on low while pouring the extra virgin olive oil in slowly.
  5. Try to do a rough chop with the blender because the bigger pieces of spinach and ingredients are more appealing to the eye when on the plate.
  6. Add all the remaining ingredients except the Romano cheese into the blender, and slowly pour the olive oil into the blender until it all comes together and the blender is full.
  7. Drain your cooked pasta. Now is when you add your Romano cheese to the pasta, before you pour your pesto on pasta, because the cheese will stick to the pasta better. Also, save some Romano for when you plate your pasta. It will look great on the top.
  8. Add two cups of pesto and mix into your pasta in the same pot you boiled the pasta in to keep it warm. Sautee mushrooms in olive oil until tender and mix into the pasta. Most pestos use pine nuts instead of mushrooms, but they are expensive and some people cannot eat nuts, so Suzzycue chose to let everyone eat her pesto.
  9. Finish off by decorating your pesto pasta with some of the ingredients you made it with to impress your guests. Enjoy!

Making the Spinach Pesto

Click thumbnail to view full-size
Spices and SpinachBlend all ingredients together while slowly adding virgin olive oil.Mix the pesto into drained pasta, in the same pan.Decorate your pasta dish with the same ingredients used in the recipe. Enjoy!
Spices and Spinach
Spices and Spinach | Source
Blend all ingredients together while slowly adding virgin olive oil.
Blend all ingredients together while slowly adding virgin olive oil. | Source
Mix the pesto into drained pasta, in the same pan.
Mix the pesto into drained pasta, in the same pan. | Source
Decorate your pasta dish with the same ingredients used in the recipe. Enjoy!
Decorate your pasta dish with the same ingredients used in the recipe. Enjoy! | Source

Spinach Pesto With Smart Pasta Nutritional Facts

Nutrition Facts
Serving size: 85g
Calories 400
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Unsaturated fat 7 g
Carbohydrates 68 g23%
Sugar 5 g
Fiber 9 g36%
Protein 2 g4%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Infuse Your Own Olive Oil

  1. Pour a little of the olive oil out so it won't overflow on your counter top when you add the spices.
  2. Add your favorite spices. Suzzycue added garlic, chives, rosemary, thyme, and purple basil. This works best if you add fresh spices.
  3. Put the top back on and let stand for two weeks. The longer it stands, the better flavor it will have. You can use this oil on toast, over popcorn with romano cheese, in salads, or to marinate meat.

Step-By-Step Instructions for Infusing

Click thumbnail to view full-size
475ml of extra virgin olive oilYou can infuse your olive oil with any spices you like.Let your infused olive oil sit about two weeks before using. The longer you let it stand the more stronger the flavour.
475ml of extra virgin olive oil
475ml of extra virgin olive oil | Source
You can infuse your olive oil with any spices you like.
You can infuse your olive oil with any spices you like. | Source
Let your infused olive oil sit about two weeks before using. The longer you let it stand the more stronger the flavour.
Let your infused olive oil sit about two weeks before using. The longer you let it stand the more stronger the flavour. | Source

Of Course, There's Always Basil Pesto

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    • suzzycue profile image
      Author

      Susan Britton 4 years ago from Ontario, Canada

      Thank you Faith Reaper. It is comments like yours that encourage me to write better hubs.

    • Faith Reaper profile image

      Faith Reaper 4 years ago from southern USA

      Sounds delicious for sure, Suzy!!! This is a really great hub, very detailed and the photos add a great deal to it. Well done. In His Love, Faith Reaper

    • suzzycue profile image
      Author

      Susan Britton 5 years ago from Ontario, Canada

      Thank you Glimmer Twin Fan. I love it and this recipe makes enough to have five dinners out of it.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 5 years ago

      This looks really good suzyque and nice fresh ingredients.