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!
Provided by luna
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 86 g, Fat 23.3 g, Fiber 6.2 g, Protein 17.8 g, SaturatedFat 3.4 g, Sodium 61 mg, Sugar 4.3 g
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