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Spinach Pesto Pasta

This spinach pesto makes for a quick, easy, and healthy meal. It is perfect for people on the go and those without a ton of cooking experience, as the pesto is made within 5 minutes, and there is no cooking required! It is great for meal prep, as it can be stored in the fridge for up to a week, and it is freezer-friendly! You can easily substitute the pine nuts for walnuts and/or almonds, or even pumpkin seeds – there will not be a change in the delicious flavor! If you have fresh or dried basil, feel free to add some to the pesto as well for a wonderful burst of flavor (1 tbsp fresh, ½ tsp dried).  Spinach is full of vitamins and minerals, including calcium, manganese, and vitamin K, all of which are important for building and maintaining strong and healthy bones. Spinach is a great plant-based source of iron, a mineral needed for transporting oxygen to organs in our body. Additionally, spinach is important for eye, cardiovascular, and fetal health – so many great reasons to eat spinach! By using whole wheat pasta, or pasta made from chickpeas and legumes, you can add more whole grains and fiber to your diet, which is also important for cardiovascular health. Nuts, whether they are almonds, walnuts, or pine nuts, can help to lower blood cholesterol levels, which can reduce your risk for cardiovascular disease, and nuts like walnuts contain essential omega-3 fatty acids that are required in our body.

  • Yield: 6 servings 1x


  • 500g spaghetti or other pasta of choice
  • 2 tightly packed cups (100g) spinach leaves
  • ¾ cup fresh basil leaves
  • ½ cup toasted pine nuts (or walnuts/almonds)
  • ½ cup Parmesan cheese
  • ½ cup extra-virgin olive oil
  • 4 cloves garlic
  • 1 tbsp lemon juice
  • ¾ tsp salt
  • ½ tsp lemon zest
  • ½ tsp black pepper


  1. Cook spaghetti as per package instructions, salting the water (about 2 tsp) once it comes to a boil. Just before draining, reserve about one cup of pasta water. Drain spaghetti and place back into the pot.
  2. Place the remaining ingredients into a food processor and blitz until all combined. 
  3. Add the pesto into the pot with the noodles along with half of the reserved pasta water. Mix well and add more pasta water if a thinner consistency is desired. Feel free to top with extra parmesan or chopped parsley and enjoy!


 reference recipe : 

Recipe reviewed by Annie Tsang, RD.



  • Serving Size: 1 serving
  • Calories: 370
  • Sugar: 2g
  • Sodium: 85mg
  • Fat: 8g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: <5mg

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