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Spinach Pesto and Pasta

Spinach Pesto and Pasta
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Serves 6| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions. Drain and return it to the pot.
  2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped.
  3. Add the spinach, oil, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.
  4. Puree until smooth, scraping down the sides of the processor bowl as necessary.
  5. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and remaining ¼ cup Parmesan before serving.
By March, 2009

Nutritional Information

  • Per Serving
  • Calories 471
  • Fat 19g
  • Sat Fat 4g
  • Cholesterol 7mg
  • Sodium 311mg
  • Protein 16g
  • Carbohydrate 62g
  • Fiber 5g
What does this mean? See Nutrition 101 .

Quick Tip

Stocked refrigerator
The pesto can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.