Pasta & Spinach Pesto
Description
This comforting Pasta & Spinach Pesto dish combines tender spaghetti or linguine with a vibrant, homemade spinach pesto sauce. The blend of fresh spinach, garlic, parsley, and basil creates a rich, herbaceous flavor profile, while the addition of melted butter adds a luxurious creaminess. Finished with a sprinkle of crumbled feta cheese, this meal offers a perfect balance of savory herbs and tangy dairy. It is an ideal weeknight dinner that comes together quickly using simple, pantry-friendly ingredients. The dish is hearty enough for a main course yet light enough for a satisfying lunch. Perfect for family gatherings or a cozy night in, this recipe brings restaurant-quality Italian flavor to your home kitchen without the fuss.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook spaghetti or linguine according to package directions until al dente. Drain and set aside, reserving a small amount of pasta water if needed for consistency.
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While the pasta cooks, place thawed and well-drained spinach, vegetable oil, grated Parmesan cheese, chopped parsley, minced garlic, salt, and dried basil into a blender or food processor.
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Blend or process the mixture on medium speed until finely chopped and smooth, scraping down the sides as needed.
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In a small saucepan, gently melt the butter or margarine over low heat. Stir in the 1/3 cup of water and heat until combined but not boiling.
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With the blender or processor running on low speed, gradually pour the melted butter and water mixture into the spinach pesto. Continue blending until the sauce is emulsified and creamy.
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Add the drained pasta to the blender bowl or a large serving bowl. Toss thoroughly with the spinach pesto sauce until the pasta is evenly coated.
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Serve immediately, sprinkling each portion with crumbled feta cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the Parmesan cheese with nutritional yeast and use margarine instead of butter. The feta cheese can be replaced with a vegan feta alternative or omitted for a dairy-free dish.
Ensure the frozen spinach is thoroughly drained and squeezed dry to prevent the pesto from becoming watery. You can use fresh spinach instead, but you may need to adjust the quantity to achieve the same volume after wilting.
If the pesto is too thick after blending, add a tablespoon of reserved pasta water or additional warm water to reach your desired consistency.
This dish is best served fresh. If storing leftovers, keep the sauce and pasta separate to maintain texture, or reheat gently with a splash of water to refresh the sauce.
