Linguine and Spinach Pesto Recipe
Daily Value: 16%
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||86µg||21%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- 1/2 teaspoon salt, plus more to taste
- 1 pound spaghetti, linguine, or your favorite pasta shape*
- One 10-ounce package frozen spinach, thawed and drained
- 2 tablespoons vegetable oil
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley
- 2 cloves garlic
- 1/2 teaspoon dried basil
- 2 tablespoons butter
- 1/3 cup water
- 4 ounces crumbled feta
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions, drain, and set aside.
In a blender or the bowl of a food processor, combine the spinach, oil, Parmesan, parsley, garlic, salt, and basil. Mix at medium speed until chopped finely. Melt the butter in the water. With a blender or processor running, gradually pour in the melted butter mixture until blended. Toss the pesto with the pasta. Sprinkle feta on top and serve.
Recipe DetailsServings: 8
Special Designations: Vegetarian, Kid-friendly
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