Recipe – Fettucine with Spinach Pesto {from Eating Light}

Here’s a slimmed down recipe for Fettucine with Spinach Pesto we think you’ll love, courtesy of Eating Light

Fettuccine with Spinach Pesto

394 calories per serving (makes 4 main-dish servings)

Active time: 10 minutes

Total time: 40 minutes



1 lb. fettuccine or linguine

2 cups baby spinach leaves

1 ½ cups fresh flat-leaf parsley leaves

¼ cup chopped fresh chives

3 Tbsp. extra virgin olive oil

4 Tbsp. pine nuts (pignoli), plus additional for garnish

¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish


1)      Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.

2)      Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.

3)      Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.

** This Fettucine with Spinach Pesto recipe is courtesy of Eating Light, which features recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories. Get the latest edition at your local  supermarket or bookstore today, or buy a digital version at or

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