spinach pesto pasta recipe

Written ByJenny Smyth Posted on
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The Best spinach pesto pasta recipe

I love this spinach pesto pasta recipe because it’s a game-changer for weeknight meals. My family and I have been making it for years, and it’s always a hit.

The combination of fresh spinach, garlic, and lemon juice is absolutely delicious, and the best part is that it’s incredibly easy to make. Simply cook some pasta according to the package instructions, then toss it with a mixture of olive oil, minced garlic, chopped spinach, lemon juice, salt, and pepper.

It’s the perfect way to get in some extra greens without feeling like you’re sacrificing flavor or texture. Plus, it’s a great way to use up any leftover spinach you might have on hand.

I’ve served this recipe at countless family gatherings and dinner parties, and it’s always been a crowd-pleaser. Whether you’re looking for a quick and easy meal or a healthier alternative to traditional pasta dishes, this spinach pesto pasta recipe is sure to become a staple in your kitchen.

In fact, I like to think of this recipe as the ultimate comfort food – it’s warm, comforting, and full of good vibes. So go ahead, give it a try!

You won’t be disappointed.

Spinach Pesto Pasta

4.8 from 1976 votes

This vibrant green pesto pasta combines fresh spinach with basil, nuts, and Parmesan for a quick and flavorful meal. The sauce coats every strand of pasta, creating a satisfying dish that is perfect for weeknight dinners.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pesto

3 cups fresh spinach, packed
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts or walnuts
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Pasta

12 ounces dried pasta (such as fusilli or penne)
Salt for pasta water
1 tablespoon olive oil (optional, for tossing)

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining, then drain the pasta in a colander.
4While the pasta cooks, combine the fresh spinach, basil, Parmesan cheese, pine nuts, and garlic in a food processor.
5Pulse until the ingredients are finely chopped, about 10 short pulses.
6With the motor running, slowly drizzle in the olive oil and process until the pesto is smooth and creamy, about 30 seconds.
7Season with salt and pepper and pulse once more to combine.
8Return the drained pasta to the large pot or transfer to a large skillet set over low heat.
9Add the spinach pesto and toss well with tongs, adding reserved pasta water a tablespoon at a time until the sauce evenly coats the pasta and reaches your desired consistency, about 2 to 3 minutes.
10Remove from heat and serve immediately, garnished with extra Parmesan if desired.

🔧Equipment

Large pot
Colander
Food processor or blender
Large skillet or bowl
Wooden spoon or tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 480mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 14g

📝Notes

For a dairy-free version, omit Parmesan and use nutritional yeast. Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant to deepen the flavor. Store leftover pesto in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Spinach Pesto Pasta Works

This spinach pesto pasta recipe is perfect for any occasion – whether you’re looking for a quick weeknight meal or hosting a big gathering with friends and family.

The best part is that it’s incredibly easy to reheat and serve – simply cook some extra pasta according to package instructions if needed, then toss everything together with some additional pesto sauce if desired.

As for storage ideas, consider freezing individual portions of cooked pasta with pesto sauce on top so you can grab them easily when you need a quick lunch or snack later down the line.

❓ Frequently Asked Questions About Spinach Pesto Pasta

1.

Q: What type of pasta is best for this recipe?

A: I recommend using a high-quality spaghetti or linguine for this recipe. The long strands will allow the creamy pesto sauce to coat each piece evenly.

2.

Q: Can I substitute other types of greens for the spinach?

A: While you can certainly experiment with other leafy greens like kale or collard greens, keep in mind that they’ll change the flavor profile of your dish slightly. If you want to stick with something closer to spinach in terms of taste and texture, consider using beet greens or chard instead.

3.

Q: How do I store leftover pesto sauce?

A: To keep your pesto sauce fresh for longer periods of time, store it in an airtight container in the fridge at 40°F (4°C) or below. You can also freeze it for up to three months – simply thaw it when you’re ready to use it again.

4.

Q: Can I make this recipe without garlic?

A: While garlic is an integral part of traditional pesto recipes, feel free to omit it if you’re not a fan or if you’re cooking for someone who doesn’t like garlic. Just be aware that the flavor will be slightly different without it.

5.

Q: Is there a specific type of cheese that works best in this recipe?

A: For this particular recipe, I recommend using Parmesan or Pecorino Romano cheese – both will add a nice salty kick and help balance out the sweetness from the spinach.

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