- 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
- 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.
09/07/2019
recipepes.com
vegan linguine with spinach pesto, recipe
PT15M
PT1H
5
455 calories
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