Description
A vibrant and wholesome pasta dish featuring a creamy spinach and white bean pesto. It’s a quick, protein-packed, and flavorful vegetarian meal perfect for weeknights.
Ingredients
Units
Scale
- 8 oz pasta (whole wheat or gluten-free if desired)
- 2 cups fresh spinach
- 1 can (15 oz) white beans, drained and rinsed
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese (optional or use nutritional yeast)
- Salt and pepper to taste
- 1/4 cup pasta water (reserved)
Instructions
- Cook the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- In a food processor, combine spinach, white beans, olive oil, lemon juice, garlic, and Parmesan cheese or nutritional yeast. Blend until smooth.
- Add salt and pepper to taste. Adjust consistency with reserved pasta water if needed.
- Toss the cooked pasta with the spinach white bean pesto until well coated.
- Serve warm, optionally garnished with extra Parmesan, herbs, or crushed red pepper.
Notes
- Use gluten-free pasta for a gluten-free option.
- Add cherry tomatoes or sautéed mushrooms for extra flavor and texture.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 5mg