vegan linguine with spinach pesto

vegan linguine with spinach pesto
  • 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


  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.

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

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