Pesto Pasta with Spinach & Parmesan

Pesto Pasta

with Spinach & Parmesan

15 MIN
$10.99 2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This simple, no-prep pasta features ruffle-edged mafalda pasta tossed with basil pesto, creamy mascarpone, and fresh spinach that wilts directly in the pot when stirred into the hot pasta.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Pesto Pasta with Spinach & Parmesan
Title
  • 6 oz Mafalda Pasta
  • ⅓ cup Basil Pesto
  • 2 Tbsps Mascarpone Cheese
  • 3 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

2 Finish the pasta & serve your dish

Meanwhile, wash and dry the spinach. To the pot of cooked pasta, add the spinach, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

Tips from Home Chefs

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Pesto Pasta

1 Cook the pasta

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

2 Finish the pasta & serve your dish

Meanwhile, wash and dry the spinach. To the pot of cooked pasta, add the spinach, pesto, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!

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