Go Back
+ servings
Print Recipe
0 from 0 votes

Whole Wheat Linguine with Spinach Herb Pesto

Whole Wheat Linguine with Spinach Herb Pesto is a quick and easy dinner recipe that comes together in about 30 minutes! It’s a delicious way to sneak some extra veggies in, too!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 325kcal
Author: Anjali Shah

Ingredients

  • 6 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 ground black pepper
  • 2 large garlic cloves chopped
  • 2 tablespoons organic vegetable broth
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 ounce Parmigiano-Reggiano cheese grated and divided (about 1/4 cup)
  • 8 ounces uncooked whole wheat linguine
  • Diced tomatoes optional

Instructions

  • 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.
  • 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.
  • Cook pasta according to package directions.
  • As soon as the pasta is done, toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture on each of ; top each serving with 2 tablespoons remaining pesto, diced tomatoes, and 1 1/2 teaspoons remaining cheese.

Notes

Top tips for making Whole Wheat Linguine with Spinach Herb Pesto
  • When cooking the pasta, add it to salted, boiling water.
  • Cook the pasta al dente and don't rinse it after you drain it. 
  • If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.
  • Wash your herbs well before making the pesto.
  • Pesto freezes really well! Just portion it in ice cubes!
Adapted from CookingLight 

Nutrition

Calories: 325kcal | Carbohydrates: 48g | Protein: 12.9g | Fat: 9.7g | Sodium: 327mg | Fiber: 8.3g