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Photo: Francesco Tonelli; Styling: Tiziana Agnello Photo by: Photo: Francesco Tonelli; Styling: Tiziana Agnello

Linguine with Spinach-Herb Pesto

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.

Cooking Light MARCH 2013

  • Yield: Serves 4
  • Hands-on:19 Minutes
  • Total:28 Minutes

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 13.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 12.9g
  • Carbohydrate: 48.2g
  • Fiber: 4.3g
  • Cholesterol: 5mg
  • Iron: 3.3mg
  • Sodium: 327mg
  • Calcium: 145mg
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Linguine with Spinach-Herb Pesto recipe

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