Vegan Linguine With Spinach Pesto

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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 611 Calories

Ingredients

• 2 cloves garlic
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 (8 ounce) package linguine pasta
• 1 tablespoon extra-virgin olive oil
• 1 lemon, zested
• 2 tablespoons extra-virgin olive oil, or more as needed
• ½ (10 ounce) package frozen chopped spinach

Recipe Instructions

Step 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.

Step 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.

Step 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.