posted by RisaG 03-05-99 5:28 PM
* Exported from MasterCook *
Rigatoni with Fat-Free Rosemary-Spinach Pesto
Recipe By : Newman's Own Cookbook by Paul Newman & A.E. Hotchner
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Rosemary-Spinach Pesto:
2 cups fresh spinach leaves -- chop/rinse/pat dry
2 tbsp. fresh rosemary leaves
2 tbsp. garlic -- chopped
2 tbsp. onion -- chopped
1/4 cup rice wine vinegar
juice of 1 orange
salt and freshly ground black pepper
Rigatoni:
1 lb. rigatoni
1/4 cup olive oil
2 tbsp. slivered garlic
1 cup asparagus pieces (from 3-4 stalks) -- cut 1/2 each long
1 cup yellow squash pieces -- 1/4" pieces
1/4 tsp. salt
1/3 tsp. freshly ground black pepper
1 1/2 cups Newman's OwnŽ "Say Cheese" Pasta Sauce -- or what you can find
1/2 cup Parmesan cheese -- freshly grated
To make the pesto: Combine the spinach and rosemary leaves, garlic, onion, vinegar, orange juice, salt, and pepper in a
blender and blend until pureed. (Adjust the consistency by adding more orange juice to thin the pesto if desired).
If made in advance, store the pesto in the refrigerator, covered with a piece of plastic wrap directly on the surface to prevent the sauce from discoloring; it will keep for 1 week.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions until tender.
Meanwhile, heat the oil in a skillet or saute pan until hot. Add the garlic, asparagus, squash, salt, and pepper, and saute, stirring, for 3 minutes. Stir in the sauce and cook over medium heat, stirring, until hot and the pasta is cooked.
Drain the rigatoni and place in a large bowl. Add the vegetable sauce and toss. Add 3/4 cup pesto and toss again.
Serve at once in wide, heated pasta bowls, sprinkled with Parmesan cheese.