Linguine and Spinach Pesto

Linguine and Spinach Pesto


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This vegetarian linguini dish makes a wonderful meal for lunch or dinner! The quick preparation makes this the ideal dish for a healthy, filling and delicious meal in minutes! This dish was shared with us by our friends at

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Chicago, Illinois

Time needed

20 min preparation

Serving Size / Yield

8 servings


  • 1 lb. Linguine (or your favorite pasta shape), uncooked*
  • 1 (10 oz.) pkg. frozen spinach, thawed, well drained
  • 2 Tbs.. vegetable oil
  • 1/4 C. grated Parmesan cheese
  • 2 Tbs. chopped parsley
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/2 tsp. dried basil
  • 2 Tbs. margarine (or butter)
  • 1/3 C. water
  • 4 oz. crumbled feta cheese

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In a blender (or food processor), combine spinach, oil, Parmesan cheese, parsley, garlic, salt and basil. Mix at medium speed until finely chopped. Melt margarine in water. With blender or processor running, gradually pour in melted margarine mixture until blended. Prepare pasta according to package directions; drain and set aside. Toss pesto with pasta. Sprinkle feta on top and serve.

*Whole-grain, multi-grain or whole-wheat pasta varieties may be substituted.

~Serves 8~

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Per serving: 325 calories, 11g total fat, 3 g saturated fat, 45 g carbohydrate, 12 g protein, 1 g dietary fiber, 420 mg sodium

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