How To Make Lemon & Greens Pesto Pasta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz spaghetti
- 2 cups fresh basil leaves
- 1 cup fresh spinach leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic
- Zest and juice of 1 lemon
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
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Cook spaghetti according to package instructions. Drain and set aside.
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In a food processor, combine basil, spinach, parsley, Parmesan cheese, pine nuts, garlic, lemon zest, and lemon juice. Blend until well combined.
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Slowly add olive oil while the processor is running until a smooth pesto sauce is formed.
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Season with salt and pepper to taste.
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In a large mixing bowl, toss spaghetti with the pesto sauce until well coated.
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Serve the Lemon & Greens Pesto Pasta warm and garnish with additional Parmesan cheese and lemon zest if desired.
Nutrition
- Calories : 455kcal
- Total Fat : 32g
- Saturated Fat : 6g
- Cholesterol : 12mg
- Sodium : 176mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 9g
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