Deb Wise


Ingredient Checklist


Instructions Checklist
  • Place spinach, Parmesan, walnuts, lime juice, salt, and garlic in the bowl of a food processor; process until finely chopped, scraping down sides of bowl as needed. With processor running, drizzle in oil, processing until well combined, about 30 seconds.

  • Cook spaghetti according to package directions, adding asparagus during the last 2 minutes. Drain and rinse under cold water. Place mixture in a bowl, and stir in 3 tablespoons pesto. Refrigerate until cold, about 30 minutes.

  • Divide noodle mixture among 4 shallow bowls; top evenly with tomatoes and remaining pesto. Serve immediately.

Nutrition Facts

399 calories; fat 23g; saturated fat 3g; cholesterol 6mg; fiber 10g; protein 19g; carbohydrates 39g; sugars 7g; sodium 487mg; iron 8mg; calcium 145mg.