Roasted Spinach Pesto Potatoes
Roasted Spinach Pesto Potatoes is a condiment that serves 4. One portion of this dish contains about 26g of protein, 32g of fat, and a total of 591 calories. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 159 people have made this recipe and would make it again. It is brought to you by Neighbor Food Blog. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up spinach, salt and pepper, cherry tomatoes, and a few other things to make it today. With a spoonacular score of 98%, this dish is great. Similar recipes are Roasted Potatoes With Minted Spinach Pesto, Hasselback Potatoes with Spinach Pesto, and Hasselback Potatoes With Spinach Cashew Pesto.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
½ cup Marcona almonds (or other salted nut)
8 ounces cavatappi, rotini, or penne
½ pint cherry tomatoes, quartered
½ cup curly parsley
6 ounces fresh mushrooms, sliced
3 garlic cloves, minced
Juice of 2 small lemons
¼-1/2 cup olive oil
¼ cup shaved Parmesan
1 cup Parmesan cheese
Salt and Pepper to taste
4 cups spinach
Equipment:
blender
pot
frying pan
Cooking instruction summary:
Combine all the ingredients except the olive oil in a blender. Start with about 2 Tablespoons of the olive oil and puree. Continue to add more olive oil until desired consistency is reached. Taste. Add salt if desired. Note: This stuff thickens quite a bit when refrigerated, so if you make it ahead of time you’ll likely need to add some oil to thin it a bit.Bring a medium sized pot of salted water to a boil. Add pasta and cook according to package directions.Meanwhile, heat the oil in a medium skillet. Add sliced mushrooms and saute until golden on both sides, about 6-8 minutes. In the last minute, add the cherry tomatoes to warm them.When the pasta is done and drained, return to the pot and toss with mushrooms, tomatoes, and spinach pesto. Serve with fresh shaved Parmesan flakes and additional salt and pepper, if desired.
Step by step:
1. Combine all the ingredients except the olive oil in a blender. Start with about 2 Tablespoons of the olive oil and puree. Continue to add more olive oil until desired consistency is reached. Taste.
2. Add salt if desired. Note: This stuff thickens quite a bit when refrigerated, so if you make it ahead of time you’ll likely need to add some oil to thin it a bit.Bring a medium sized pot of salted water to a boil.
3. Add pasta and cook according to package directions.Meanwhile, heat the oil in a medium skillet.
4. Add sliced mushrooms and saute until golden on both sides, about 6-8 minutes. In the last minute, add the cherry tomatoes to warm them.When the pasta is done and drained, return to the pot and toss with mushrooms, tomatoes, and spinach pesto.
5. Serve with fresh shaved Parmesan flakes and additional salt and pepper, if desired.
Nutrition Information:
covered percent of daily need
