Vegan Linguine With Spinach Pesto recipe
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Ingredients
- 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
Nutrition Info
- 610.7 caloriescarbohydrate: 86 gcholesterol: : -fat: 23.3 gfiber: 6.2 gprotein: 17.8 gsaturatedFat: 3.4 gservingSize: -sodium: 61 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Linguine With Spinach Pesto
Directions
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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.