vegan linguine with spinach pesto

Ingredients

• Servings: 2
• 1 (8 ounce) package linguine pasta
• 1/2 (10 ounce) package frozen chopped spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic
• 2 tablespoons extra-virgin olive oil, or more as needed
• 1 lemon, zested
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.
• 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.
• heat about 2 tablespoons olive oil in a skillet over medium heat; add lemon zest and pesto. season with salt and black pepper. add linguine and toss to coat with pesto; cook until warmed, 2 to 3 minutes.