Light Lemon Pesto Pasta Recipe - Allrecipes.com
Light Lemon Pesto Pasta Recipe
  • READY IN 30 mins

Light Lemon Pesto Pasta

Recipe by  

"Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  3. With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  4. Pour sauce over spaghetti and toss to coat.
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Footnotes

  • Cook's Note:
  • If you have an abundance of basil, this can be made with 3 cups of loosely packed basil.
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2013

Warning! There is an error! My submitted recipe calls for 1/4 cup lemon juice- I have let AR know about it - Hopefully they will be able to correct the published version, in which case I can amend this review. I recommend tossing the pesto with hot pasta so the cheese sort of melts and coats each strand. You might want to reserve a ladle or two of hot pasta water so you can add a little while tossing if you want a saucier dish.

 
Most Helpful Critical Review
Feb 13, 2014

I love lemon and I love garlic, but this recipe had way,way too much garlic and lemon! I tried adding cream. Then I tried adding coconut oil. But it was still too sour and spicy.

 
Jun 25, 2013

I am surprised that we didn't like this more. My family is all over pesto and garlic. For some reason the garlic overpowered our dish- to the point it was spicy, really spicy. And we could hardly taste the lemon. I made this exactly as baking nana suggested. No substitutions. I am not sure what happened but this isn't for us.- update!! Just had the leftovers and this was DELISH.

 
Jun 14, 2013

Just loved this recipe. I used Parmigiano-Reggiano cheese and capellini as the pasta. After mixing the pesto with the pasta in the pasta pot I added additional grated Parmigiano and mozzarella. Then replaced the lid and allowed the cheese to soften. Will be making again. Thank you Baking Nana for this recipe.

 
Jun 10, 2013

Dd had recently requested pesto and BN had just mentioned her Warning! on the Buzz so I decided to give this a whirl. I had my head in a good book so I ended up mucking this up...over cooked my pasta a tad, over processed pesto, spinach wasn't really dry enough, not enough lemon juice (so I used all the zest of the one lemon I had.) Still, with my poor execution dd gave 2 thumbs up!

 
Jul 17, 2013

Wonderful! I also used Parmigiano instead of the Romano. My food processor wasn't working right, so I had to use the blender, which made for a smoother sauce than I would've liked, but the flavor is excellent! The little guy helped me make this, and he was eating it by the spoonfuls, lol. I was actually dipping bread in it, and that was delicious...can't wait to try it over the pasta. I make a lot of pesto to freeze in the summer, and this is definitely going to be one recipes that I will use~YUM! Thanks for sharing. :)

 
Aug 15, 2014

Love the addition of the lemon!!!

 
Aug 21, 2013

We added 3 pan fried chicken breasts to this recipe. It seemed a little dry before we served it so we deglazed the chicken pan with a little water and added that until it was the right consistency (in lieu of using the pasta water like you would if keeping this recipe vegetarian.) I think we will increase the amount of pesto by about 50% next time since we like our pasta saucy.

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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