Description
A simple pasta dish with whole wheat linguine, lemony basil and spinach pesto and Parmesan.
Ingredients
Scale
- 6 ounces whole wheat linguine
- ½ cup fresh basil leaves
- ½ cup fresh baby spinach
- ¼ cup freshly shaved or shredded Parmesan + more for serving (optional)
- Zest and juice of 1 medium lemon (about 3 tablespoons)
- 3 tablespoons pine nuts, walnuts or almonds
- 2 cloves garlic, peeled
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup olive oil
Instructions
- Bring a large pot of water to a boil. Cook linguine according to package directions. Save ¼ cup pasta water; drain the remaining pasta water. Place cooked pasta back in the pot.
- While the pasta cooks, place the basil, spinach, Parmesan, lemon zest and juice, nuts, garlic, salt and black pepper in a small blender and puree, drizzling the olive oil in through the vegetable shoot until pesto-like consistency is achieved, scraping the sides as needed. Taste and adjust seasoning, if necessary.
- Add the pesto and the reserved pasta water to the pot with the linguine and bring to a very low simmer, tossing the linguine with tongs, until the pesto sauce has thickened.
- Serve linguine in bowls topped with additional Parmesan cheese, if desired.
Notes
Substitution Tip: For a vegan version, sub in nutritional yeast for Parmesan.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 397
- Sugar: 2g
- Sodium: 317mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 6mg
Keywords: Mediterranean, pasta, pesto, dinner, plant-based, vegetarian