Sunday, July 17, 2011

Meatfree Monday #6:Pesto Pasta

     This is similar to my previously posted Basil Pesto Spaghetti, but this pesto is made with mainly spinach rather than mainly basil. I probably like the basil pesto a little better, but this spinach version is much more nutritious!
     You will notice in my photo that there is a picture of the spinach in the pan...my family won't eat the pasta if I just mixed it with that mixture. After I cooked it and it looked so pretty, I had to puree my pesto to add it to the pasta. It's not as appealing, but my family ate it. Feel free to skip the pureeing step if you can!

I need to start remembering to document the costs of the meals in case some of you are interested. This is, after all, a journey to good food on a budget.
Cost? about $3.75
1 box whole wheat spaghetti $0.49 great sale (normal price $1)
bag of Spinach $2.18
basil---from my garden
walnuts, olive oil, minced garlic, seasonings--already on hand, so I'll just add $1

1 box whole wheat spaghetti
4 Tbl olive oil
1 cup chopped walnuts
4 clove garlic, minced
8 cups torn baby spinach leaves
1/4 cup chopped basil (fresh)
salt and pepper to taste
shredded mozzarella
  • Cook spaghetti according to package directions. Drain
  • Heat the oil in a large skillet over medium heat. Add walnuts and cook for a couple minutes. Add the garlic, spinach , and basil. Cook for a few more minutes. Season with salt and pepper.
  • Add the pasta and toss to coat. Sprinkle with cheese to serve.
Other Meatfree ideas I've found this week...

Meatfree features of the week...
a small collection of my favorite meat free recipes that I come across as I search the web each week. All the recipes that I post from various blogs will be stumbled to bring a little extra love to their posts...and if you happen to be one of my featured recipes you can grab my "I was featured on Meat Free Monday" button for your post.
    Squash and Chickpea Tortilla Soup by the Vintage Wife













    Grilled Pizza from Frugal Farmhouse











    Mexican Quinoa and Beans with Pico de Gallo by Closet Cooking

    1 comment:

    1. That sure did come out to be an inexpensive dish.

      ReplyDelete

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