Speedy Spinach Pesto Pasta
Speedy Spinach Pesto Pasta is a 15 minute pantry special with spinach and walnut pesto tossed simply with a little gluten-free pasta, fresh garden tomatoes and topped with crumbled bacon.
- 6 slices bacon cooked until crispy, drained and crumbled (hold if going vegan)
- 14 oz spaghetti
(I used gluten free corn and Quinoa mix)
- 1 cup walnuts
(if you toast them first...so good but not required)
- 2 cloves garlic
- 1.5 cups spinach (unthawed frozen spinach and all the water squeezed out)
- 1/4 cup olive oil
(or can use a little water to thin if trying to reduce fat)
- salt and pepper
- 1/2 cup parmesan cheese
(leave out if going dairy free or vegan) reserve a little extra if you want to garnish with a little extra on the finished dish
- 1 tomatoes
chopped fresh (optional- garnish)
- dried red pepper flakes optional - as desired
Fry bacon until crispy, drain and and crumble. Set Aside. If going vegan you can skip this step and go straight to step 2.
Bring pasta to boil in a large pot with lots of salted water and cook per pasta directions or until aldente.
In the meantime, place walnuts in food processor and grind until fine. Add the garlic, spinach, olive oil, salt, pepper and parmesan cheese (if not dairy-free or vegan), salt and pepper to taste and process until smooth.
Drain pasta (but reserve about 1 cup of pasta water). Add the spinach pesto to the pan with a little bit about 1/4 cup- 1/3 cup of pasta water to thin the pesto and make it creamy. Toss well.
Serve onto 4 plates, top with a little fresh chopped tomatoes, crumbled bacon and a parmesan cheese if not vegan or dairy free. I like a little dried red pepper flakes on top of mine for a little kick.
Enjoy pasta with a side salad and a nice glass of red wine.
Serving: 1g | Calories: 332kcal | Carbohydrates: 19g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 216mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 704IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg