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Jonah’s Pesto Pasta recipe
Updated: July 31, 2012 5:06PM
Ingredients list:
2 13.5 oz boxes whole grain Rotini pasta
Pesto:
1- 2 oz package-fresh basil
½ package of frozen chopped spinach, defrosted/water drained
5 garlic cloves crushed
Pinch Kosher salt
Pinch black pepper
4 tablespoons-Olive Oil
1 teaspoon-dried oregano
1 teaspoon-dried basil
1 pound package of ground turkey breast
1 tablespoon garlic powder
½ teaspoon salt
1 tablespoon of dried oregano
1 teaspoon of dried basil
½-red bell pepper, diced small
½-onion, diced small
3 garlic cloves, chopped
¼ teaspoon-red pepper flakes (optional)
2-14 ounces low fat & sodium chicken broth
Grated Parmesan cheese (on the side)
Fruit Smoothie-Blend:
3 cups Orange Juice (calcium/vit D)
1 cup Coconut Milk Lite (diet)
4 cups fresh sliced strawberries
4 ripe bananas
ice cube
Step by Step preparation:
In blender/processor, blend basil, spinach, 5 cloves of garlic, 2
tablespoon olive oil, oregano, basil, salt & black pepper. Blend until
smooth. Start pot of boiling water for pasta. In a large skillet, heat 2
tablespoon of olive oil, add ground turkey, crumble & season turkey with
garlic powder, salt, pepper, dried oregano and dried basil. Cook over
medium heat until browned. Remove meat. Over low heat, add 3 tablespoon
of chicken broth and sauté onions & red bell pepper for 10 minutes. Add
chopped garlic, sauté 5 minutes. Add red pepper flakes, stir; return meat
to the pot and add the remainder of the 2 cans of chicken broth, cooking
over low heat for 10 minutes. While the meat is cooking, add a pinch of
salt to boiling water and cook pasta as directed. Drain pasta but save 1
cup of the pasta water. Add basil spinach pesto to the pasta, mix well,
add the pasta water mix. Add meat sauce to the pasta; mix until well
blended. Serve hot with grated parmesan cheese on the side.
Servings: 6
