Creamy Spinach Pesto Pasta

Name: Creamy Spinach Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1/3 cup olive oil; 1 zucchini; 1 lb spinach; 9 oz linguine; 4 cloves garlic; 1 Jalapeño; 2 cups parsley; 1 cup basil; 1/2 cup walnuts; 1/4 cup olive oil; 1/2 cup parmesan

User Reviews

5.0

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
319 kcal
Course
Main Course
Cuisine
Mediterranean

Creamy Spinach Pesto Pasta

Isaac Lopez

Report

This spinach pesto pasta is creamy and rich, plus it's loaded with vegetables. Easy to make and ready in 30 minutes, this vegetarian pasta is both healthy and delicious.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1/3 cup olive oil
1 zucchini cut into chunks, about 2 cups
1 lb spinach
9 oz linguine
4 cloves garlic
1 Jalapeño deseeded
2 cups parsley
1 cup basil
1/2 cup walnuts
1/4 cup olive oil extra virgin
1/2 cup parmesan

Add to Shopping List

Instructions

Heat 2 tbsp of the olive oil in a pan over medium heat. Saute the zucchini until golden. Add in the spinach and cook until wilted, 5-10 minutes. Turn the heat off and set it aside.
Cook the pasta according to the package instructions. Drain but save 1 to 2 cups of the pasta water.
Place the zucchini and spinach in the blender. Add the garlic cloves, jalapeno, parsley, basil, walnuts, the rest of the olive oil and parmesan. Blend until creamy and fully mixed.
Pour the spinach pesto sauce into the pan and turn the heat on to medium. If the sauce is too thick, add 1/2 cup pasta water to it.
Add the pasta to the sauce and stir to combine. Serve warm.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the pasta in a pan and add 1/3 cup water. Turn on the heat to medium low and it should be ready in 5 to 10 minutes.
If you're not a fan of jalapenos, leave them out.
You can use various kinds of nuts such as cashews, almonds, pine nuts and pecans in this recipe.
You can also use pecorino instead of parmesan.

Nutrition Information

Show Details

Calories 319kcal (16%) Carbohydrates 21g (7%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Cholesterol 6mg (2%) Sodium 209mg (9%) Potassium 713mg (20%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 9142IU (183%) Vitamin C 58mg (64%) Calcium 230mg (23%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 319 kcal

% Daily Value*

Calories	319kcal	16%
Carbohydrates	21g	7%
Protein	10g	20%
Fat	23g	35%
Saturated Fat	4g	20%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	12g	60%
Cholesterol	6mg	2%
Sodium	209mg	9%
Potassium	713mg	15%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	9142IU	183%
Vitamin C	58mg	64%
Calcium	230mg	23%
Iron	5mg	28%