“I’m not a chef, I’m Italian”- David Rocco


Saturday, September 1, 2012

Spinach Pesto Rotini


Creamy.  Rich.  Decadent. These are the words we use to describe delicious, albeit, fattening food, right? Well not tonight!! I’m using these words to describe my delicious Spinach Pesto Rotini, which is all of these things, but it also happens to be healthy!

Over the years, when I’ve been experimenting in the kitchen, I’ve found amazing little tricks to make my food healthier while not losing any of the flavors and this pasta is the perfect example. It is so creamy and velvety, you are going to think I added a bunch of half and half and cheese, but you would be mistaken!! My secret is pureeing my spinach!! Yes, it’s just that simple.

I have never been one to drown my pasta in heavy sauces or cheese, a sprinkle of parmigiana is all I need. But, I do love the texture of something very creamy. You will be amazed at how delicious this tastes, seriously. If you have a picky eater in the house, this will do the trick. This plate will please everyone. If you’re having a dinner party and have to accommodate someone’s diet, this should make people happy. 

It’s vegetarian, vegan, low calorie, high fiber and low fat. I use rotini because the curves of the pasta make it very easy for the pesto to really get in there and stick.

I PROMISE you, you are going to think you are indulging in something very rich, but you’re not! Now you can save some of those extra calories for dessert, right? Please let me know what you think!!

Spinach Pesto Rotini


1 box of whole wheat rotini
2 tablespoons olive oil
Garlic (chopped, as you much as you want)
Red pepper
Salt
Black Pepper
1 box of chopped frozen spinach
Parsley (quanto basta)
3 tablespoons of pesto (You can use store brought or check out my recipe, here!)

Start by preparing a large, deep pan over medium heat with your olive oil. Add the chopped garlic, red pepper, salt and black pepper. Let the garlic get just roasted enough, but not brown.

Boil your water for the pasta. Add the frozen spinach to the pan with olive oil mix and let it cook fully, probably around 20 minutes. Once the spinach is done add the parsley and pesto. Take the pan off of the heat and set down on a counter and let it cool for a few minutes. Once it has cooled, using a hand held blender, puree thoroughly. You want everything to really get mixed. You can put the pan back over very low heat.

Salt your pasta water. Once the water is boiling, add the pasta. Cook the pasta for around 7 minutes and then drain. Add the pasta to the spinach puree and toss. Make sure every piece of rotini gets covered. Enjoy with some Tony Bennett in the background. Buon Appetito!!