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:

Quickview
587k Calories
25g Protein
31g Total Fat
53g Carbs
62% Health Score
Limit These
Calories
587k
29%

Fat
31g
49%

  Saturated Fat
7g
49%

Carbohydrates
53g
18%

  Sugar
4g
6%

Cholesterol
21mg
7%

Sodium
735mg
32%

Get Enough Of These
Protein
25g
51%

Vitamin K
278µg
265%

Vitamin A
3978IU
80%

Selenium
48µg
69%

Manganese
1mg
67%

Vitamin E
7mg
52%

Phosphorus
486mg
49%

Calcium
481mg
48%

Vitamin C
33mg
41%

Vitamin B2
0.57mg
34%

Magnesium
128mg
32%

Copper
0.59mg
29%

Folate
105µg
26%

Fiber
5g
23%

Potassium
763mg
22%

Iron
3mg
20%

Vitamin B3
3mg
19%

Zinc
2mg
19%

Vitamin B6
0.32mg
16%

Vitamin B1
0.19mg
13%

Vitamin B5
1mg
12%

Vitamin B12
0.39µg
7%

Vitamin D
0.24µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

Popular Recipes
Tortellini in Parmesan Brodo

Foodnetwork

Twice Baked Spinach Potatoes

Deliciously Organic

Strawberry-Mango Quinoa Salad

Foodista

Easy Mixed Berry Layered Cake

Bakers Royale

Elegant Chicken Marsala

Taste of Home