vegan-linguine-with-spinach-pesto

Vegan Linguine With Spinach Pesto

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
luna
Recipe by  luna

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (3)

Rate This Recipe
Becky
6

Becky

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. Overall, it was good, but would probably change the recipe a bit next time.

veggiemama
0

veggiemama

This recipe was good; however, it is vegetarian not vegan. Pasta noodles are made with eggs.

dlwings
0

dlwings

Pesto is to die for.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 611 cal
  • 31%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 86 g
  • 28%
  • Protein
  • 17.8 g
  • 36%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Vegan Sun-Dried Tomato Pesto

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Spinach and Garlic Scape Pesto