pesto pasta spinach recipe

Written ByJenny Smyth Posted on
pesto pasta spinach recipe
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The Best pesto pasta spinach recipe

I’ve been making pesto pasta with spinach for years, and it’s a staple in our household. My kids love it because it’s a fun twist on regular pasta, and I love it because it’s incredibly easy to make and packed with nutrients.

The original pesto sauce from Italy is made with basil, garlic, pine nuts, Parmesan cheese, and olive oil, but I’ve adapted it to include fresh spinach for an extra nutritional boost. This recipe is perfect for a weeknight dinner or a special occasion like a family gathering.

The best part? It’s ready in just 20 minutes, so you can have a delicious meal on the table quickly.

Pesto Pasta with Spinach

Pesto Pasta with Spinach

4.7 from 1281 votes

This vibrant pesto pasta with spinach is a quick and satisfying weeknight meal. Tender pasta is tossed with a fresh basil pesto and wilted spinach for a burst of flavor and color.

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

🥘Ingredients

For the Pasta

12 ounces dried pasta (such as fusilli or penne)
1 tablespoon salt
5 ounces fresh spinach

For the Pesto

2 cups fresh basil leaves, packed
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

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and then add the pasta.
3Cook according to package directions until al dente, usually about 10 to 12 minutes, then reserve 1 cup of the pasta water before draining the pasta in a colander.
4While the pasta cooks, make the pesto.
5In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic.
6Pulse until finely chopped, then with the motor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified.
7Season with salt and pepper and set aside.
8In a large skillet over medium heat, add the fresh spinach and cook, stirring frequently, until it is just wilted, about 2 to 3 minutes.
9The spinach will turn bright green and reduce significantly in volume.
10Add the drained pasta to the skillet with the wilted spinach.
11Pour the prepared pesto over the pasta and toss everything together using tongs until the pasta is evenly coated.
12If the mixture seems dry, add a splash of the reserved pasta water, a tablespoon at a time, until the sauce reaches a creamy consistency.
13Serve immediately in warm bowls, garnished with extra Parmesan cheese and a few fresh basil leaves if desired.

🔧Equipment

Large pot
Colander
Food processor or blender
Large skillet or sauté pan
Wooden spoon or tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 10mg🧂Sodium: 600mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 16g

📝Notes

For a dairy-free version, substitute nutritional yeast for the Parmesan cheese. You can also use any pasta shape you have on hand. To save time, use a high-quality store-bought pesto.

Watch Video Of How Pesto Pasta with Spinach Works

This pesto pasta with spinach is always a crowd-pleaser at family gatherings or weeknight dinners. I like to serve it with some crusty bread on the side for dipping in extra olive oil.

For leftovers, simply store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of olive oil to prevent drying out.

❓ Frequently Asked Questions About Pesto Pasta with Spinach

Q: What is the difference between traditional pesto and this spinach variation?

This spinach pesto is a healthier alternative to the classic basil pesto, as spinach contains more iron and antioxidants than basil.

Q: Can I use frozen spinach instead of fresh?

While fresh spinach is ideal, frozen spinach will work in a pinch. Just thaw it first and squeeze out as much water as possible before adding it to the food processor.

Q: How do I store leftover pesto pasta?

You can store leftover pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until hot and steamy.

Q: Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian-friendly, but you can easily make it vegan by substituting the Parmesan cheese with a dairy-free alternative.

Q: Is this recipe suitable for gluten-free diets?

This recipe is naturally gluten-free, but be sure to check the ingredients of your pasta and any store-bought pesto sauce for hidden gluten.

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