Ingredients
2 1/2
cups uncooked penne pasta (7 1/2 oz)
2
cups bite-size pieces fresh green beans
1
tablespoon pine nuts
1 1/2
cups firmly packed fresh basil leaves
1/3
cup freshly grated Parmesan cheese
1
tablespoon fat-free ricotta cheese
1
clove garlic
1/4
cup fat-free chicken broth with 33% less-sodium
4
teaspoons extra-virgin olive oil
4
cups washed fresh baby spinach leaves
1
pint (2 cups) cherry tomatoes, halved
1/4
cup red wine vinegar
Preparation
Cook pasta as directed on package, omitting salt and adding green beans for last 4 minutes of cooking. Drain pasta, reserving 1/4 cup cooking water.
Meanwhile, in blender or food processor, place nuts, basil, Parmesan cheese, ricotta cheese, garlic, broth and oil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
In large bowl, mix pasta, green beans, spinach and tomatoes. Add pesto, vinegar and reserved 1/4 cup cooking water; toss to coat.
