Vegan Linguine With Spinach Pesto

Name: Vegan Linguine With Spinach Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh parsley; 283 grams 1/2 package frozen chopped spinach; 2 cloves garlic; 2 servings salt and ground black pepper to taste; 1 lemon, zested; 2 Tbsps extra-virgin olive oil, or more as needed; 227 grams package linguine pasta

Vegan Linguine With Spinach Pesto is a dairy free recipe with 2 servings. One serving contains 593 calories, 20g of protein, and 17g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, lemon zest, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

Place frozen spinach in a microwave-safe bowl; defrost in microwave on medium for 2 to 3 minutes. Squeeze as much water from spinach as possible. Blend spinach, parsley, 1 tablespoon olive oil, and garlic in a blender until smooth.

Ingredients you will need

Frozen Spinach