Garlic Scape Pesto on Spinach Linguine recipe
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Ingredients
- 1 (16 ounce) package spinach linguine ½ pint grape tomatoes, cut into thirds ½ cup freshly grated Parmesan cheese ½ cup garlic scapes, chopped ⅓ cup olive oil ¼ cup fresh basil leaves 4 sun-dried tomatoes ½ lemon, juiced salt and ground black pepper to taste cooking spray 1 (10 ounce) bag baby spinach leaves
Nutrition Info
- 184.7 caloriescarbohydrate: 10.2 gcholesterol: 5.9 mgfat: 14.4 gfiber: 1.9 gprotein: 5.6 gsaturatedFat: 2.9 gservingSize: -sodium: 206.8 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Garlic Scape Pesto on Spinach Linguine
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.
While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth, season with salt and pepper.
Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes, add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.