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Linguine and Spinach Pesto

Linguine and Spinach Pesto


  • 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


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


Calories Per Serving328

Folate equivalent (total)85µg21%

Riboflavin (B2)0.2mg13.9%

Recipe Summary

  • 1 (8 ounce) package linguine pasta
  • ½ (10 ounce) package frozen chopped spinach
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1 lemon, zested
  • salt and ground black pepper to taste

Bring a large pot of lightly salted water to a boil cook the linguine at a boil until tender yet firm to the bite, about 11 minutes drain.

Place frozen spinach in a microwave-safe bowl defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.

Heat about 2 tablespoons olive oil in a skillet over medium heat add lemon zest and pesto. Season with salt and black pepper. Add linguine and toss to coat with pesto cook until warmed, 2 to 3 minutes.

  • 4 ounces fresh baby spinach
  • ¼ cup slivered blanched almonds
  • ¼ cup fresh basil leaves
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon black pepper
  • 1 large garlic clove, chopped
  • 2 tablespoons organic vegetable broth
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
  • 8 ounces uncooked linguine

Place spinach in a microwave-safe bowl cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap cool slightly.

Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt pulse 5 times. With processor on, slowly pour oil through food chute process until well blended. Scrape into a bowl stir in half of cheese. Cover with plastic wrap.

Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.

Linguine and Spinach Pesto - Recipes

I can't wait to try this one! Looks wonderful. Happy New Year sweet Sheena!

Looks delicious Sheena! We make a similar dinner, but I love your addition of the tomatoes. Thanks for sharing at the Weekend Potluck!

Your Linguine with Chicken, Tomatoes and Spinach Pesto looks delicious, we will love it. Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
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Miz Helen

Oh! My! Gawwwd! Talk pesto to me ) Yum, gotta try this.

Comments make my day! Comment moderation is enabled, so if you don't see your comment right away, check back later after I approve it! :) Thanks so much for stopping by!

Reviews ( 5 )

Garlic in the food processor can equal bitter! If you mince the garlic first and add it at the end it won't get bitter. It took me years to find that out. thought I might have to go back to making pesto with a mortar and pestle but I think Giada shared that little gem one day and changed my life )

My husband loved this dish, but I found it to be a little on the bitter side. Tried to remedy by adding more Parmesan which helped. Also threw some roasted cherry tomatoes on top. It had a beautiful bright green color.

This came out great, and I was pleased that it didn't taste too "spinachy." Great way to sneak spinach into your family's diet. I didn't have 10 cups spinach, more like 9, so I should have reduced the oil, but it was fine. I didn't have lemon zest, so I added a scant teaspoon of lemon juice for acidity, along with the parmesan at the end. I used 3 cloves garlic because I love garlic. Everybody LOVED this and thought it was just different enough from basil/pine nut pesto.

I altered this a LOT and it came out really good. I usually alter Real Simple recipes though. I have yet to find one that works well as written. I used 3 large cloves of garlic, 1/4 cup of toasted pine nuts instead of walnuts, 1/2 cup of olive oil, 1/2 tsp each of dried basil and oregano, 1/4 cup of half and half, and 1/2 cup of parmesan cheese. I also added sauteed mushrooms when I mixed it with the pasta and left out the lemon. Oh, and I only used 5 handfuls of spinach instead of 10 cups. I found it difficult to pack spinach into cups, but I think 10 cups would have been too much.

Linguine with spinach pesto

What en excellent way to get your daily iron, enjoying your delicious linguine at the same time! Pesto genovese is normally made with basil, but spinach can be a perfect substitute as a main ingredient. And what is more, pesto is in fact a sauce from uncooked vegetables, so take that… fast food!

Laziness Factor: 2

[where 0 is brushing your teeth and 4 is carving a real-size replica of the Grand Canyon]

Ingredients for 4 servings:

– 2-3 tablespoons pine nuts (optional)

– 100-200g hard cheese (parmesan or pecorino)

The reason why there is some flexibility with the quantities of the ingredients used in this recipe is that you’ll be making it mainly in a blender, so you can add things as you go. It ‘s easy!

First rinse the spinach. Don’t leave too much water on the leaves.

Peel two garlic cloves. There is no need to chop them.

Here there is a choice between pine nuts or walnuts being used in the recipe. I picked the pine nuts, but kept the walnuts as potential garnish for the dish.

This is also the time to start boiling the linguine in salted water, 1 minute less than indicated on the package.

Place the garlic cloves and the pine nuts (or walnuts, if you picked those) in the blender.

Grind only for a little while. You are going to add the rest of the ingredients and mix again, anyway.

Open the blender lid and add as much spinach as you can, as well as half of the oil and some cheese. Don’t forget to add salt and pepper. Then blend.

Keep adding ingredients and tasting for salt, until your’re out of spinach.

During this process, if your sauce seems dry, keep adding olive oil.

In the end, there will be a rather thick sauce at the bottom of your food processor.

If it’s almost time to drain your linguine, pour the pesto sauce in a large cooking pan.

Using a cup, take some of the boiling water where the linguine is cooked and pour it in the pan with the pesto sauce. This water contains starch from the pasta that will help the sauce stick on the linguine later on.

Drain the linguine and throw them immediately in the the pesto sauce that is starting to boil.

Then turn the heat off right away!

Just when the sauce has started boiling for good, remove from the heat and serve.

You can optionally garnish with pine nuts or crushed walnuts.

Add some grated cheese as well – and enjoy!

Here is the video of this recipe:

What is

Lazy Pasta is the page to explore the world's collection of easy pasta recipes - and then some more elaborate ones. As our life has become faster, you can also try our quick recipes that use favourite pasta types like spaghetti, lasagne, fusilli and rigatoni, that are combined to create simple pasta dishes.

All the Lazy Pasta recipes are presented in photos, which guide through the step-by-step process, and they all end up with their respective pasta recipe video.

Categories of pasta recipes

Lazy Pasta recipes are divided into categories: there are vegetarian pasta recipes, pasta recipes with meat, pasta recipes with seafood and fish, pasta salads, pasta soups and recipes with baked pasta.

The recipe presented above is Linguine with spinach pesto and it belongs to the Vegetarian Pasta Recipes category.

Pasta is a great ingredient for quick and delicious dishes. Perfect pasta dishes don't always have to be hard to prepare. According to Lazy Pasta there is "an easy pasta recipe for every human on the planet".

Although it's hard to tell which country pasta originates from (whether it's Italy or China), the history of pasta is long and interesting.

Truth be told, pasta has become popular as an ingredient of the Italian cuisine and it forms part of the Mediterranean diet. Pasta dishes can be ordered and devoured in various Italian restaurants all around the world.

The secret of the pasta may lie in its simplicity. It is usually made of white flour or wheat flour, but today we also have the options of whole wheat pasta and, more recently, gluten-free pasta.

Then again, the list of ingredients that can be used in a pasta recipe is endless The sauce can be anything for a simple tomato sauce to bechamel sauce, white sauce with cream or other dressings. Garlics and onions are great friends of pasta, vegetables and other greens like parsley, dill, spinach, zucchini, peppers, broccoli and mint can be found in various recipes, while cheese is an absolute ticket to success, either grated, sliced or baked on top.

No matter how elaborate a pasta recipe is, the result can be mouth-watering and is certain to please everyone's palate.

Recipe Summary

  • 2 small garlic cloves
  • 3 ounces walnut pieces (about 3/4 cup), toasted and cooled
  • 4 ounces arugula, trimmed and roughly chopped
  • 1/2 teaspoon coarse salt
  • 1 ounce Parmesan cheese, finely grated (about 1/3 cup)
  • 1 pound spinach linguine
  • 3 teaspoons extra-virgin olive oil
  • Freshly ground pepper

In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Spinach, Pesto and Butter Bean Pasta

An easy pasta to make, made healthier with the addition of high fibre beans, beautiful pea flour pasta and a delicious pesto made with glorious extra virgin olive oil (I use belazu).

This is my perfect post work meal when I need something that gives a hug. Send a hug to your mate below by tagging them in this dish and find a date to make it with them!

  • 150g Pea pasta / pasta of your choice (gluten free alternative)
  • 1 tin Butter beans, drained
  • 200g Baby spinach
  • 3 tbsp Pesto (vegan/gluten free alternative)
  • Juice and zest of half a lemon
  • 50g Almonds, toasted and roughly chopped

Begin by putting your pasta on to cook, following the instructions on the back of the packet. Once cooked, drain and leave to cool.

In a non-stick pan, lightly toast the almonds for a few minutes until they start to turn golden. Remove the almonds from the pan and leave to cool.

While your pasta is cooking, put a large pan on medium heat, add the oil spinach and butter beans and cook until the spinach has just whilted. Stir through the pesto, lemon juice and cooked pasta.

Steps To Follow (The Process)

  • Blend the spinach leaves and cashews along with 2 cups of water until very smooth using a blender. Keep this prepared pesto sauce aside.
  • Add the pasta and 4 cups of water to the instant pot, also add enough salt, garlic powder and onion powder and mix in.
  • Also add the butter and close the pot with lid in sealing position.
  • Press the manual button and cook in high pressure for one minute. Once the cooking is done, press the ‘keep warm/cancel’ button and wait for a natural pressure release for 12 minutes.
  • After the natural pressure release for twelve minutes is over, carefully do a gradual manual pressure release to release the remaining pressure.
  • Once the pressure is all released, carefully open the lid and add the prepared pesto sauce.
  • Now add the milk and olive oil, gently stir the contents.
  • Also add the shredded cheese and stir well to combine with the pasta. The delicious and creamy spinach pesto pasta is ready to serve, enjoy the pasta hot (probably sprinkled with oregano powder or black pepper powder for even more flavor if you like).

Pasta with Spinach Pesto

I love basil pesto. Especially since I started growing basil myself and it is so easy and fast to make. Last year, my basil was in a container, so in the winter, I took it inside and it fared surprisingly well. But this year, I planted it in the garden. What I got was a much bigger plant, but as soon as the first cold weather hit, it died. I was so sad that day, when I went out to get some basil, only to find a big, brown plant. And now I’m wishing I would have planted in a container again so that I could have my basil year round!

So what do you do when you don’t have your home-grown basil, and you practically have to sell your first born to be able to afford either fresh basil or pre-made basil pesto from the grocery store? You start trying out other pesto recipes!! When I came across this recipe, I knew I wanted to try it out. I have been wanting to try different kinds of pestos, and this gave me a great excuse.

The recipe originally calls for hazelnuts, but after a search at several different stores, I came up empty handed. That seems to be happening to me a lot lately!! So I used pine nuts, but I’m sure the hazelnuts would have been delicious. And I added chicken, which could definitely be left out, but we like our protein!

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