Vegan Linguine With Spinach Pesto

1 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta!” - by luna

Ingredients

1 (8 ounce) package linguine pasta
1/2 (10 ounce) package frozen chopped spinach
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
2 cloves garlic
2 tablespoons extra-virgin olive oil, or more as needed
1 lemon, zested
salt and ground black pepper to taste

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Directions

Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.
Heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.

Nutrition

Amount Per Serving (2 total)

Calories
611 cal
31%

Fat
23.3 g
36%

Carbs
86 g
28%

Based on a 2,000 calorie diet

Reviews (1)

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Becky

Jun. 18, 2012

"Tried this out because I had everything handy at my house. It was a good, easy pasta but not overly flavourful. I didn't have much parmesan cheese left, but I would have added more if I had more. Over..." See moreall, it was good, but would probably change the recipe a bit next time."

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