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Fettuccini with Spinach Pesto

With so many people in love with pasta we decided to create one that will give extra nutrients without taking long to prepare. Using frozen spinach obviously saves you a lot of time. If you happen to have extra time one day feel free to use fresh blanched spinach for optimum flavor.

Fettuccini with Spinach Pesto Prep and Cook Time: 30 minutes

Ingredients:
lb whole wheat fettuccini
1 10oz package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
3 medium cloves garlic, coarsely chopped
2 TBS coarsely chopped walnuts
cup chopped fresh basil
*optional 2 oz Chevre' goat cheese
1 TBS lemon juice
cup water
2 TBS extra virgin olive oil
1 large
tomato, seeds and excess pulp removed, diced
salt and pepper to taste

Directions:


  1. Bring lightly salted water to a rapid boil. Cook fettuccini according to directions on package.
  2. While fettuccini is cooking rinse frozen spinach in warm water to thaw, and press dry. Put into food processor along with garlic, walnuts and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil and salt and pepper. Process just enough to blend all ingredients well.
  3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dice.
  4. As soon as you drain pasta mix in desired amount of pesto, and chopped tomato while it is still very hot. Serve immediately.


    Serves 4

    For optimum flavor and nutrition serve with:


Healthy Cooking Tips:

Nutritional Profile

Introduction to Recipe Rating System Chart

The following chart shows the nutrients for which this recipe is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this recipe; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for a 25-50 year old healthy woman); the nutrient density rating; and, the recipe's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read more about our Food and Recipe Rating System.

Fettuccini with Spinach Pesto
1.00 serving
532.16 calories
Nutrient Amount %DV Nutrient
Density
World's Healthiest
Foods Rating
vitamin A 6034.48 IU 120.7 4.1 excellent
folate 279.13 mcg 69.8 2.4 very good
vitamin B1 (thiamin) 0.90 mg 60.0 2.0 very good
omega 3 fatty acids 1.49 g 59.6 2.0 very good
manganese 1.18 mg 59.0 2.0 very good
vitamin C 29.07 mg 48.5 1.6 good
protein 18.91 g 37.8 1.3 good
copper 0.75 mg 37.5 1.3 good
vitamin B2 (riboflavin) 0.53 mg 31.2 1.1 good
vitamin B3 (niacin) 6.06 mg 30.3 1.0 good
magnesium 115.07 mg 28.8 1.0 good
tryptophan 0.09 g 28.1 1.0 good
iron 4.96 mg 27.6 0.9 good
phosphorus 270.78 mg 27.1 0.9 good
dietary fiber 6.69 g 26.8 0.9 good
World's Healthiest
Foods Rating
Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

In Depth Nutritional Profile for Fettuccini with Spinach Pesto

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