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Ingredientes
- 1 (10 ounce.) pkg. frzn, minced spinach, thawed
- 1/2 c. grated Parmesan cheese
- 1/4 c. minced walnuts
- 3 tbsp. extra virgin olive oil, divided
- 1/4 c. packed parsley leaves
- 2 tbsp. dry basil, crushed
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 c. sliced zucchini
- 1 c. diced tomatoes
- 4 (8-10 ounce. each) baked Washington Russet potatoes
Direcciones
- Thoroughly drain thawed spinach by pressing out excess moisture; spread on double layer of paper towels about 5 min. Puree spinach, cheese, walnuts, 2 Tbsp. oil, parsley, and seasonings in food processor or possibly blender about 30 seconds. Saute/fry zucchini in 1 Tbsp. extra virgin olive oil till crisp-tender; add in tomatoes and remove from heat. Stir in 1/4 to 1/3 c. spinach pesto mix; mix well. Salt to taste. Cut or possibly pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/2 c. zucchini on each potato. Makes 4 servings. Storage tips: Leftover spinach pesto sauce may be stored, refrigerated, up to two weeks. For longer storage, freeze in freezer-proof container or possibly plastic bag.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 285 | 73% |
| Total Fat 32.5g | 41% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1063mg | 44% |
| Potassium 1123mg | 32% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.55g | 3% |
| Protein 15.79g | 25% |
