Vegan Linguine With Spinach Pesto recipe

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Ingredients

1 (8 ounce) package linguine pasta
½ (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

Nutrition Info

610.7 calories
carbohydrate: 86 g
cholesterol: : -
fat: 23.3 g
fiber: 6.2 g
protein: 17.8 g
saturatedFat: 3.4 g
servingSize: -
sodium: 61 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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