the treadmill diaries

Creamy Spinach-Pesto Rotini - 120 cal (2 pts)

When making steak on the grill the other night, we thought it might be nice to accompany it with a pasta salad of sort.  The goal was to come up with a dish that would enhance the flavor of the beef while bringing color, taste and texture to the meal. 

Creamy Spinach Pesto Rotini did the trick.  The intensity of the garlic and parsley was mellowed by the spinach and ricotta while really showcasing the beef.  This recipe is ideal if you’d like to bring something new to your after grill meal. 

Nutritional Information per Serving: 

• Number of Servings – 8
• Serving Size – 1/2 c
• Calories – 120
• Total Fat – 1 g
• Fiber – 4 g
• WW – 2 pts

The Ingredients: 

• 7 oz dry whole wheat pasta (or Dreamfield’s)
• 2 cloves of garlic
• 1/2 c parsley
• 1/4 c fat-free ricotta cheese
• 2.5 cups fresh spinach leaves
• 2-3 Tbsp Fat Free Chicken Broth

Making the Dish: 

1. Prepare pasta according to package and set aside
2. In food processor, blend the remaining ingredients until smooth
3. Fold spinach pesto into pasta and mix well
4. Serve

It’s strongly suggested that the dish is served along with a grilled protein like beef.  The two really balance each other out.  Mangia and enjoy.