Italian · easy
Spinach Pesto Pasta
Bright green pesto pasta where a big handful of baby spinach is blended right into the basil pesto.
- 22 min
- Total
- 4
- Serves
- $8.50
- Est. cost
- 440
- Cal/serving
Dietary, as tagged
- Vegetarian
- Kid-friendly
Parent noteSpinach blends right into the pesto and just looks like extra basil. The nutty, cheesy flavor dominates and kids gobble it up.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Penne Pasta12 oz
- Baby Spinach3 cups
- Fresh Basil Leaves1 cup
- Pine Nuts1/4 cup
- Garlic2 cloves
- Parmesan Cheese, grated1/2 cup
- Extra Virgin Olive Oil1/3 cup
- Lemon Juice1 tbsp
- Salt1/2 tsp
Method
- 01
Cook penne in salted boiling water until al dente. Reserve 1/2 cup pasta water. Drain.
- 02
In a food processor or blender, combine baby spinach, fresh basil, pine nuts, garlic, parmesan, lemon juice, salt, and olive oil. Blend until smooth, scraping down sides as needed.
- 03
Toss pesto with hot pasta, adding pasta water a tablespoon at a time to reach a creamy consistency.
- 04
Serve topped with extra parmesan.
- 440
- Calories
- 14g
- Protein
- 50g
- Carbs
- 22g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
