Spinach Pesto Penne

I cook weird things for myself. Really. My family walks in, looks at my plate, and asks, “What’s that?” The answer to that question can be quite long and/or disturbing.

Please don’t be disturbed about Spinach Pesto Penne. Be adventurous. It’s  delicious…and healthy…and GREEN. It’s a combination of my pesto craze and my pasta craze.

Spinach Pesto Penne for 1

2 oz. whole wheat penne pasta, cooked a la dente

1/4 cup chicken broth

1/4 cup 2% milk

1 cup spinach

1 – 1 1/2 tsp. cornstarch

1-2 T. pesto

Salt, pepper, garlic, and parsley to taste

Dash cayenne pepper, optional

1-2 T. parmesan cheese

In a food processor or blender, combine chicken broth, milk, spinach, cornstarch, pesto, and desired herbs. Place cooked pasta in a small saucepan; pour spinach mixture over it. Cook over medium heat until hot and bubbly and the sauce coats the noodles. Stir in Parmesan cheese until it’s melted and creamy. Eat and enjoy. Yield: 1 serving

I ate it all. I highly recommend it.

I know the pictures are a bit dark. I had no natural light, I’m afraid.

Please excuse all the appearance changes. I want to play around and find a look I like for my blog!

See you next time for another pasta recipe!



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