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Spinach Pesto Pasta

Ingredients: 

10 ounces uncooked linguine
1 package frozen chopped spinach - (10 oz) thawed, and
squeezed dry
1 cup water
1 teaspoon chicken bouillon granules
4 garlic cloves peeled
2 tablespoons extra-virgin olive oil
= (for best flavor use
extra-virgin olive oil only)
2 tablespoons fresh lemon juice
2 tablespoons dried basil leaves
1/4 teaspoon freshly-ground black pepper - (to 1/2)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt divided
4 plum tomatoes seeded, chopped

Yield: 

4 Servings

Method: 

Cook pasta according to package directions, omitting salt. Drain; set aside.

Meanwhile, place spinach, water, bouillon granules, garlic, olive oil, lemon juice, basil and black pepper in food processor or blender; process until smooth.

Place pasta in large bowl. Add spinach mixture, Parmesan cheese and 1/4 teaspoon salt; toss to coat. Top with tomatoes and remaining 1/4 teaspoon salt.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 1/2 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 352; Calories from Fat 29%; Total Fat 12g; Saturated Fat 2g; Protein 15g; Carbohydrates 50g; Cholesterol 5mg; Sodium 783mg; Dietary Fiber 2g.