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This is a tasty twist on classic pasta with pesto sauce.

Source: Everyday Food, September 2004
Total Time Prep Servings



Cook's Notes

To freeze the sauce, cool completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost sauce overnight in refrigerator (or use the microwave); reheat over medium-low heat. Cook pasta.

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How would you rate this recipe?
  • ellenlouise3
    21 JUL, 2008
    I made this dish for dinner tonight. The spinach in the sauce is great way to stretch conventail pesto and add nutrients. I served the pasta cold and added Moroccan olives and fresh cherry tomatoes. It was a delicious summer meal.
  • freepollie
    28 JUN, 2008
    How about some comments about the TASTE? Has anyone actually tried this recipe????
  • Susan_Seigerman
    26 JUN, 2008
    I agree. How about making it even healthier by using whole wheat pasta and part-skim ricotta?
  • ztreeters
    24 JUN, 2008
    The calories calculator is a great idea. I hope M.S. reads these postings.
  • 1Eileen
    24 JUN, 2008
    Would love to know the calories in these recipes. It would save time trying to calculate on my own, and would be greatly be appreciated!

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