Vegan Linguine With Spinach Pesto Recipe - Allrecipes.com
  • READY IN 25 mins

Vegan Linguine With Spinach Pesto

Recipe by  

"This is a pesto recipe I invented last spring. Goes well with a glass of Chardonnay. Non-vegans can add some grated Parmigiano-Reggiano or grana on your pasta!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Jun 18, 2012

Tried this out because I had everything handy at my house. It was a good, easy pasta but not overly flavourful. I didn't have much parmesan cheese left, but I would have added more if I had more. Overall, it was good, but would probably change the recipe a bit next time.

 
Jul 13, 2014

Pesto is to die for.

 

2 Ratings

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 86 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 255 mg
  • 10%

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

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About the Cook

luna
14 Followers 2 Saved Recipes
 
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