Spinach-Basil Pesto Pasta

Omega-3–rich walnuts and a trio of energizing green superfoods make our rich and creamy pesto as good for you as it is delicious.


8 - 8 serving

Total Time

Cook Time


  • 1 (14.5 oz.) multigrain spaghetti such as Barilla Protein Plus
  • 1/2 c. packed fresh basil
  • 1/2 c. baby spinach
  • 1/4 c. packed fresh parsley
  • 1 large clove garlic
  • 1/2 c. part-skim ricotta cheese
  • 1/4 c. chicken broth
  • 2 tbsp. olive oil
  • 2 tbsp. chopped walnuts
  • 2 tbsp. grated Romano cheese
  • 1/4 c. chopped onions
  • 2 tbsp. low-fat Italian dressing
  • 1 c. halved cherry tomatoes


Cook spaghetti as package directs. Drain and set aside; keep warm.

In food processor, pulse basil, baby spinach, parsley, and garlic 5 times or until finely chopped. Add ricotta cheese, chicken broth, olive oil, walnuts, and Romano cheese. Process 1 min. or until smooth. Season with salt and pepper.

In skillet over medium heat, cook onions in Italian dressing, stirring, 4 min. or until tender. Add cherry tomatoes; cook 1 min. In large bowl, gently toss warm spaghetti, pesto mixture, and tomato mixture. Garnish with shaved Parmesan cheese and basil leaves, if desired.

Enjoy With Garlic-Herb Toasts

These deliciously savory crostini are perfect for soaking up every last drop of the creamy pesto. To make: Heat oven to 375°F. Cut half of 1 baguette diagonally into 1/4" slices. In bowl, combine 2 tbsp. olive oil and 1 tsp. minced garlic; microwave 30 sec. at 50 percent power. Brush both sides of bread with oil; bake 10–15 min., until toasted, turning once. Sprinkle with 2 tbsp. freshly chopped parsley and 2 tbsp. grated Parmesan. Serves 4.

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