Guest guest Posted May 13, 1999 Report Share Posted May 13, 1999 * Exported from MasterCook * Spinach Fettuccine with Cream Cheese Pesto Recipe By : " 365 Ways To Cook Vegetarian " --Kitty Morse Serving Size : 4 Preparation Time :0:00 Categories : Fettuccine Pasta Side Dish Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Italian flat-leaf parsley 1 tablespoon chopped basil 5 cloves garlic -- minced 1/4 cup extra-virgin olive oil 1 8-ounce package cream cheese -- softened 1/2 cup grated Parmesan cheese 12 ounces spinach fettuccine 1. Remove all stems from parsley. In a blender or food processor, process parsley, basil leaves, garlic, and olive oil until fairly smooth. 2. In a medium bowl, with a fork, mix cream cheese with herb mixture until smooth. Blend in Parmesan cheese. To store pesto, place in airtight container and refrigerate or freeze until ready to use. 3. In a large pot filled with lightly salted boiling water, cook fettuccine until tender but still firm, 8 to 10 minutes. Drain well. Transfer to a serving bowl and toss with enough pesto to coat fettuccine, 1/2 to 3/4 cup. Reserve remaining pesto for future use. - - - - - - - - - - - - - - - - - - - Per serving: 369 Calories (kcal); 36g Total Fat; (87% calories from fat); 9g Protein; 3g Carbohydrate; 70mg Cholesterol; 354mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates * Kayla Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.