Spaghettini with Creamy Spinach Pesto
| Yield: | 4 Servings |
| Categories: | Pasta |
| 4 | c | Well-packed spinach leaves |
| 1/2 | c | Scallions; white part and 3 inches of green; cut into 1/2 inch lengths |
| 1/4 | c | Italian flat leaf parsley |
| 3/4 | c | Vegetable broth |
| 1 | c | Fat free Ricotta |
| 3 | tb | Fat free Parmesan (I left this out and it tasted fine) |
| 1 | tb | Grated lemon zest (i used lemon juice) |
| 2 1/2 | ts | Coarse salt |
| 1/2 | ts | Freshly milled black pepper |
| 1 | lb | Spahettini |
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