Family-friendly recipes by a registered dietitian 
This spinach pesto pasta is a delicious, budget-friendly twist on traditional basil pesto. The spinach pesto sauce coats every noodle and comes together fast while your pasta cooks. This dish is one of my go-tos for busy weeknights or whenever I’ve got a bag of wilting spinach in the fridge and is ready in under 30 minutes.
I don’t know about you, but I’m always looking for quick dinner ideas that check all the boxes: easy, delicious, and (mostly) nutritious. That’s exactly why this spinach pesto pasta dish is on repeat in our house. It’s one of those meals I can whip up even on the busiest weeknights, or whenever I’ve got a bag of spinach I’ve forgotten about in the fridge. This spinach pesto pasta is packed with dark leafy greens and healthy fats, so even if you don’t have time to make anything else, it’s a wholesome, satisfying meal all on its own!
Pesto also freezes really well, so if you like this recipe, blitz up a quick batch of spinach cashew pesto and sun-dried tomato pesto and start building your freezer stash!
Why you’ll love this spinach pesto pasta
- No basil needed: Basil is great in pesto if you have a bumper crop growing in the garden. But here it’s not necessary—the only greens you need for this spinach pesto pasta are spinach!
- Quick and easy: The spinach pesto comes together in minutes while your pasta cooks, making it a great option for busy weeknights.
- Packed with nutrients: Thanks to the fresh spinach, heart-healthy nuts, and olive oil, this pasta is loaded with vitamins, minerals, and healthy fats.
- Kid-friendly: My kids have been eating this dish for years. It’s a delicious way to get extra greens into little eaters—without complaints!
- Versatile and adaptable: Use whatever nuts you have on hand, or make it dairy-free or gluten-free if needed. (See recipe variations below.)
Ingredients You’ll Need
- Pasta: You’ll need a 1-pound package of your favorite pasta—spaghetti, penne, and rigatoni work well for holding the pesto sauce. For extra fiber and protein, use whole grain or chickpea pasta.
- Fresh spinach
- Pine nuts: These small but mighty nuts add richness and a subtle buttery taste to your pesto. If time allows, toast them for a few minutes in a skillet over medium-low heat to bring out their best flavor. See the Substitutions section below for other nut options.
- Parmesan cheese: Skip the shelf-stable stuff here—only freshly grated will do!
- Garlic
- Olive oil: A good, quality extra virgin olive oil will give this pesto the best flavor.
- Lemon juice: A must! A squeeze of fresh lemon adds brightness and balances the richness of the nuts and cheese.
- Salt
Substitutions & adaptations
Here’s how to make this recipe work—whether you need to swap ingredients, adjust for dietary needs, or want to boost the nutrition even more.
Ingredient Swaps
- Nuts: Walnuts, cashews, or peeled almonds all work well in pesto. Substitute by weight, not volume, for the best consistency. If you have cashews, you can use this Spinach Cashew Pesto recipe and freeze a batch for another night.
- Lemon: If you’re out of lemons, a splash of rice vinegar, white wine vinegar, or even lime juice can provide that needed acidity.
Dietary adaptations
- Dairy-free or vegan: Swap the Parmesan for nutritional yeast (using equal amounts) or your favorite dairy-free Parmesan alternative.
- Gluten-free: Simply cook an equivalent amount of your favorite gluten-free pasta for an easy, gluten-free spinach pesto pasta.
- Nut-free: To make this spinach pesto pasta nut-free, use an equal amount (by weight) of sunflower seeds or pumpkin seeds instead.
Upgrades
- Boost nutrition with pasta swaps: For extra fiber and protein, use whole wheat, lentil, or chickpea pasta instead of regular pasta.
- Extra veggies: Want to pack in even more vegetables? Sauté some mushrooms, zucchini, or cherry tomatoes and add them on top.
- Plant-based protein additions: Stir in some cooked chickpeas, white beans, or frozen peas for an extra boost of plant-based protein and fiber.
Time-saving tips
- Use pre-washed spinach: Save time by using pre-washed baby spinach, so you can skip the washing and drying step.
- Toast nuts in advance: Toast the pine nuts (or whichever nuts you’re using) ahead of time and store them in an airtight container—they’ll be ready whenever you need them.
- Make the pesto ahead: You can make the spinach pesto up to 5 days in advance and store it in the fridge. Just top it with a drizzle of olive oil to prevent browning, then stir well before tossing with the pasta.
- Double the pesto: Make a double batch of the pesto and freeze half for a quick dinner down the road.
- Pre-cook the pasta: For those eat-and-run nights, cook your pasta ahead of time. Before draining, reserve ½ cup of the pasta water, then toss the pasta with a little olive oil and store it in the fridge. When you’re ready to eat, warm up the pasta and some of the reserved pasta water in a large pot over medium-low heat, then stir in the pesto.
Helpful equipment
- Large pot or Dutch oven
- Colander
- Food processor
- Measuring cups and spoons
- Silicone spatula
- Tongs or a pasta server
Step-by-step instructions
Cook the pasta
Make the pesto sauce
Toss it together with pasta water
Taste and adjust
Helpful tips
- Salt your pasta water. Salting the pasta water is key to flavorful pasta. It should taste as salty as the sea—this simple step makes a big difference!
- Reserve the pasta water. Don’t forget to save at least ½ to 1 cup of pasta water before draining. It creates a silky sauce and helps the pesto cling to the pasta.
- Use fresh spinach. Avoid frozen spinach here, as it can be too watery.
- Toast the nuts. Toasting the pine nuts (or whatever nuts you’re using) brings out their natural oils and enhances their flavor. Just be careful not to burn them.
Serving suggestions
- Add a plant-based protein: For a more filling meal, stir in cooked chickpeas, white beans, or green peas for an extra boost of plant-based protein and fiber.
- Pair with a salad: Balance out the richness with a light, crisp side salad. A simple arugula salad with lemon vinaigrette pairs perfectly.
- Go big with garlic bread: If you’re feeling extra, serve up some warm garlic bread or crusty sourdough on the side.
- Turn leftovers into pasta salad: Toss leftovers with halved cherry tomatoes, diced cucumbers, and chopped black olives for a yummy spinach pesto pasta salad.
How to store spinach pesto
Refrigeration
Store leftover spinach pesto pasta in an airtight container in the refrigerator for up to 5 days.
To reheat the pasta, warm it in a deep skillet or small pot over medium-low heat with a splash of water to loosen the sauce. Stir frequently until heated through.
Freezing
If you have extra pesto, freeze it in an airtight container or ice cube tray for up to 3 months. If using an ice cube tray, transfer the frozen cubes to a freezer bag to avoid freezer burn. Thaw the pesto in the fridge overnight or on the counter for a few hours before using.
The Best Spinach Pesto Pasta
- Total Time: 20 minutes
- Yield: 6 (1 ⅓ cup) servings 1x
Description
The most delicious spinach pesto pasta—no basil needed! Bathe your favorite pasta in a simple spinach pesto sauce made with fresh spinach, garlic, and lemon. Perfect for busy weeknights!
Ingredients
- 16 ounces (454 g) dry pasta (spaghetti, penne, or rotini)
- 4 ounces (113 g) fresh spinach (about 4 1/2 loosely packed cups), washed and dried
- 2 cloves garlic, peeled
- 1/3 cup (45 g) pine nuts, toasted
- 1/2 cup (64 g) grated Parmesan cheese
- 1/3 cup (80 ml) extra virgin olive oil
- 1 tablespoon (15 ml) fresh lemon juice (from about 1/2 of a medium lemon)
- Generous 1/4 teaspoon kosher salt
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Generously salt the water and cook 16 ounces (1 pound / 454 g) of pasta according to the package instructions until al dente. Before draining, reserve ½ cup (120 ml) of the pasta water.
- Make the spinach pesto sauce. In a food processor, combine 4 ounces (113 g) of fresh spinach, 2 cloves of peeled garlic, ⅓ cup (45 g) of toasted pine nuts, ½ cup (64 g) of grated Parmesan cheese, ⅓ cup (80 ml) of extra virgin olive oil, 1 tablespoon (15 ml) of fresh lemon juice, and a generous ¼ teaspoon of salt. Process until the mixture is smooth, scraping down the sides as needed. Add more olive oil, salt, and/or lemon juice to taste and desired consistency.
- Toss the pasta. Return the drained pasta to the pot. Add the spinach pesto and half of the reserved pasta water. Toss to combine, adding more pasta water as needed to reach your desired consistency.
- Season to taste & serve. Give it a taste and season with extra salt, pepper, Parmesan, or lemon juice if needed. Serve immediately.
Notes
- Make ahead: The spinach pesto can be made up to 5 days in advance. Store it in the refrigerator in an airtight container with a thin layer of olive oil on top to prevent browning.
- Storage: Leftover pasta can be refrigerated in an airtight container for up to 5 days.
- Freezing the pesto: Extra pesto can be frozen in an airtight container or ice cube tray for up to 3 months. See the Storage Instructions in the post for freezing details.
Nutrition Notes
Nutrition information was calculated using 1-pound of whole wheat spaghetti and reflects ⅙ of the recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 492
- Sugar: 3 g
- Sodium: 299 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 9 mg
