Nutritional Info

Nutrition Facts

Serving Size 1 (5g)

Calories 9
Calories from Fat 8 (87%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 1mg 0%
Potassium 5.3mg 0%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0g
Protein 0.1g 0%

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Recipe Description
Romano cheese is made from goat's milk and has a slightly richer, sharper taste than Parmesan cheese. The flavor is well suited to pesto dishes.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Cup(c)  spinach pesto sauce
3 Ounce(oz)  cream cheese, softened
1 Pinch(pn)  nutmeg, grated
1 Tablespoon(T)  lemon juice
2 Tablespoon(T)  heavy cream
1 Pound(lb)  fettuccine pasta
1/2 Cup(c)  romano cheese, grated


In food processor or blender, combine pesto, cream cheese, nutmeg, lemon juice and heavy cream. Process or blend until smooth. Bring a large pot of salted water to a boil. Add fettuccine. Cook until al dente according to package directions. Drain pasta, reserving about 1/4 cup of the pasta cooking water. Return pasta to pot and stir in the pesto mixture along with reserved cooking water. Cook and stir over low heat until sauce is creamy and coats pasta. Sprinkle with Romano cheese and serve.

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Pasta with Spinach Pesto
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