Linguine with Spinach-Herb Pesto

Linguine with Spinach-Herb Pesto Recipe
Photo: Francesco Tonelli; Styling: Tiziana Agnello

Here is a lovely twist on beloved pesto for spring. Baby spinach takes the place of most of the basil to give the sauce an earthy flavor. The thick, emerald sauce beautifully coats the flat noodles and serves up big flavor in every forkful.


Serves 4

Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 28 Minutes

Nutritional Information

Calories 353
Fat 13.2 g
Satfat 2.6 g
Monofat 7.7 g
Polyfat 1.8 g
Protein 12.9 g
Carbohydrate 48.2 g
Fiber 4.3 g
Cholesterol 5 mg
Iron 3.3 mg
Sodium 327 mg
Calcium 145 mg


4 ounces fresh baby spinach
1/4 cup slivered blanched almonds
1/4 cup fresh basil leaves
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1 large garlic clove, chopped
2 tablespoons organic vegetable broth
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
8 ounces uncooked linguine


1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.


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Also featured in: All You, May 2015;