spinach pasta pesto recipe

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

I’m so excited to share this spinach pasta pesto recipe with you all. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of fresh spinach, garlic, and parmesan cheese is a match made in heaven.

Not only is it delicious, but it’s also incredibly healthy. Spinach is packed with iron, vitamins, and antioxidants, making it a great way to get your daily dose of greens. Plus, the pasta is a good source of complex carbohydrates, which provide sustained energy throughout the day.

This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special occasion meal. It’s also great for meal prep, as you can make the pesto sauce ahead of time and store it in the fridge for up to a week. My kids love helping me in the kitchen, and they’re always excited to taste their creations when we’re done.

They love getting involved in the cooking process and learning about new ingredients and techniques. I’m so glad I can share this passion with them through cooking. I hope you enjoy this recipe as much as we do!

The first time I made this dish, I was blown away by how easy it was to make and how quickly it came together. The pesto sauce is made with just a few ingredients – garlic, olive oil, lemon juice, salt, and pepper – and can be whipped up in just a few minutes. The spinach adds a boost of nutrients and flavor to the dish without overpowering it.

The parmesan cheese gives it a rich, creamy texture that complements the pasta perfectly.

Spinach Pasta Pesto

Spinach Pasta Pesto

4.8 from 1718 votes

A vibrant and nutritious pasta dish featuring a homemade spinach pesto sauce. This recipe combines fresh spinach, basil, and nuts for a flavorful and healthy meal.

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

🥘Ingredients

For the Pasta

12 oz (340g) dried pasta, such as penne or spaghetti
1 tablespoon salt for pasta water

For the Spinach Pesto

3 cups (90g) fresh spinach leaves, packed
1 cup (30g) fresh basil leaves
1/2 cup (60g) grated Parmesan cheese
1/3 cup (45g) pine nuts or walnuts
2 cloves garlic, peeled
1/2 cup (120ml) extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice

For Serving

Extra grated Parmesan cheese
Fresh basil leaves for garnish

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt to the boiling water, then add the pasta and cook according to package directions until al dente, usually 8 to 10 minutes.
3Reserve 1 cup of pasta cooking water before draining the pasta in a colander.
4While the pasta cooks, prepare the pesto.
5Place the fresh spinach, basil, Parmesan cheese, pine nuts, and garlic cloves in a food processor.
6Pulse a few times until the ingredients are coarsely chopped.
7With the food processor running, slowly drizzle in the olive oil through the feed tube.
8Continue processing until the pesto is smooth and well combined, scraping down the sides as needed.
9Add the salt, black pepper, and lemon juice, then pulse briefly to incorporate.
10In a large skillet or bowl, combine the drained pasta with the spinach pesto.
11Toss well to coat the pasta evenly, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency that clings to the pasta.
12Serve the pasta immediately in warm bowls.
13Top with extra grated Parmesan cheese and fresh basil leaves for garnish.

🔧Equipment

Large pot
Colander
Food processor or blender
Large skillet or bowl
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 5g❤️Cholesterol: 10mg🧂Sodium: 680mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 2g🥩Protein: 16g

📝Notes

For a dairy-free version, substitute the Parmesan cheese with nutritional yeast. You can also use walnuts instead of pine nuts for a more affordable option. The pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Spinach Pasta Pesto Works

This spinach pasta pesto recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special occasion meal.

It’s also great for meal prep, as you can make the pesto sauce ahead of time and store it in the fridge for up to a week.

For storage ideas, simply reheat the leftover pasta with some additional olive oil if needed and serve with some crusty bread on the side.

❓ Frequently Asked Questions About Spinach Pasta Pesto

Q: What type of pasta should I use for this recipe?

A: You can use any type of pasta you like for this recipe – spaghetti, linguine, or even pappardelle work well.

Q: Can I make this recipe without garlic?

A: While garlic adds a lot of flavor to this dish, you can omit it if you prefer or if you’re not a fan of garlic.

Q: How long does the pesto sauce keep in the fridge?

A: The pesto sauce will keep in the fridge for up to 5 days – just give it a good stir before using.

Q: Can I use frozen spinach instead of fresh?

A: Yes – simply thaw the frozen spinach according to package instructions before using.

Q: Is this recipe suitable for vegetarians?

A: Yes – this recipe is vegetarian-friendly.

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