Olive Pesto Pasta

Olive Pesto Pasta

1 Tbsp Olive Oil

½ cup Walnut Pieces

1 Clove Garlic, crushed

2 cups torn baby spinach leaves                                 

1 tsp dried Basil

Whole Wheat Spaghetti, cooked

2 Tbsp Shredded part-skim mozzarella

Salt and Pepper to taste

Heat the oil in a nonstick skillet over medium-low heat. Add the nuts and toast them for 3 to 4 minutes, stirring frequently. Add the garlic, spinach, basil, salt, and pepper. Cook for 3 to 5 minutes more, turning frequently. Toss with

the cooked pasta and top with cheese

 Lab Report:

The purpose of this lab was to learn how to make a helathy pasta meal. I learned that teamwork is very important and not to rush food. My group functioned very well, even though we added a person and was missing one person to the group. My sensory perception was it tasted very good, smelled really good. it looked and felt a little dry. To make this recipe healthier, I would not do anything to it. To make this recipe taste better, I would have not put the almounds in the recipe. Overall, I would give this lab a grade of 90. My role in the lab was to cook everything. and I used my cooking skills.