Creamy Spinach Pesto Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
319 kcal
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Course
Main Course
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Cuisine
Mediterranean
Creamy Spinach Pesto Pasta
Description
Creamy Spinach Pesto Pasta brings together sautéed zucchini and spinach as the vegetable base, softened by cooking until golden and wilted. The vegetables blend with garlic, jalapeño, parsley, basil, walnuts, extra virgin olive oil, and parmesan cheese to produce a thick, creamy pesto that carries fresh herbal notes and a touch of heat from the jalapeño.
The pasta is cooked separately to al dente and combined with the pesto sauce in a pan over medium heat. If the sauce is too dense, reserved pasta water is added to loosen it, ensuring even coating on the linguine. The dish offers a balance of creamy texture from the blended ingredients and a bright, fresh taste from the herbs and garlic.
This pasta works well as a standalone vegetarian meal and can be served warm. It adapts easily with nut substitutions like cashews or almonds and optionally uses pecorino cheese instead of parmesan. The jalapeño adds mild heat but can be omitted for less spice.
Leftovers keep well refrigerated for up to four days and reheat gently with added water to restore sauce consistency.
Ingredients
- 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
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 leftovers in an airtight container and refrigerate for up to 4 days.
- To reheat, warm the pasta in a pan with about 1/3 cup water on medium-low heat until heated through.
- Omit jalapeños if you prefer less heat in the pesto.
- Various nuts like cashews, almonds, pine nuts, or pecans can substitute walnuts in this recipe.
- Pecorino cheese can be used instead of parmesan for a different flavor profile.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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