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+ servings
5 from 1 vote

Linguine with Spinach Lemon Pesto

A great way to get the kids to eat their spinach! Full of fresh, healthy flavor and ready in under 30 minutes. The perfect dish for the warmer months when you don't want to turn the oven on.
Servings 3
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins


  • 12.5 oz linguine I prefer fresh
  • 3 cups baby spinach
  • 3 cloves garlic
  • juice of 1 lemon
  • 1/4 cup nutritional yeast
  • 1/2 cup olive oil
  • salt & pepper to taste


  • Cook your linguine per the package instructions, and reserve about one cup of the starchy cooking water before draining.
  • While your linguine is cooking, add your spinach, garlic and yeast to the cup of your food processor. Pulse until finely chopped, and start streaming in your lemon juice and oil (or water). Give it a taste, and season with salt and pepper. The flavor may come off a bit strong, but it will become more mild once you toss it with the pasta.
  • Drain your pasta once it’s cooked, and add your pesto to the hot pan, off the heat. Stir for about one minute, add your pasta, and toss until well coated with your pesto. If you’d like you can garnish with a pinch of nutritional yeast and some lemon zest. Serve with a nice side salad, and enjoy!
Calories: 782kcal
Course: Main Course


Calories: 782kcal | Carbohydrates: 92g | Protein: 18g | Fat: 38g | Saturated Fat: 5g | Sodium: 32mg | Potassium: 516mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2813IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 3mg

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