Spaghetti With Spinach Pesto

spaghetti-spinach-pesto
Photo by Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 678 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 228 mg
    • Sodium 822 mg
    • Protein 41 g
    • Carbohydrate 67 g
    • Sugar 1 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 211 mg
  • December 1969

Ingredients

  1. Check 12ounces spaghetti (3/4 box)
  2. Check 4cups baby spinach (about 4 ounces)
  3. Check 1/3cup grated Parmesan (1 1/2 ounces)
  4. Check 1/3cup olive oil
  5. Check 2tablespoons pine nuts
  6. Check kosher salt and pepper
  7. Check 1pound cooked peeled and deveined large shrimp

Directions

  1. Cook the spaghetti according to the package directions. Drain, reserving ¼ cup of the cooking water.
  2. Meanwhile, in a food processor, puree 2½ cups of the spinach with the cheese, oil, pine nuts, ¾ teaspoon salt, and ¼ teaspoon pepper.
  3. In a large bowl, toss the spaghetti with the pesto, the shrimp, the remaining 1½ cups spinach, and the reserved cooking water.