Linguine and Spinach Pesto

Linguine and Spinach Pesto
Contributor
Linguine and Spinach Pesto
Pasta Fits

Linguine and Spinach Pesto

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.

8
Servings
369
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
19g
27%
Sugar
21g
23%
Saturated Fat
12g
50%
Cholesterol
22mg
7%
Carbohydrate, by difference
43g
33%
Protein
7g
15%
Vitamin A, RAE
39µg
6%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
165mg
17%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
50µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
149mg
21%
Selenium, Se
9µg
16%
Sodium, Na
490mg
33%
Water
22g
1%
Zinc, Zn
1mg
13%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.