Vegan Linguine With Spinach Pesto1 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
Original recipe yields 2 servings
- 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.
Amount Per Serving (2 total)
- 611 cal
- 23.3 g
- 86 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"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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