3 ratings

Linguine and Spinach Pesto

Name: Linguine and Spinach Pesto
Yield: 8
Ingredients: 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 tablespoon vegetable oil; 1/4 cup grated parmesan; 2 tablespoon chopped parsley; 2 cloves garlic; 1/2 teaspoon dried basil; 2 tablespoon butter; 1/3 cup water; 4 ounce crumbled feta

July 30, 2013

Pasta Fits

This spinach pesto comes together in just minutes while the pasta cooks. It's quick, easy, and delicious — what more could you ask for out of a weeknight-friendly dinner recipe?

Click here to see 15 Easy 15-Minute Pasta Recipes.

Servings

328

Calories Per Serving

Ingredients

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

Directions

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.