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Light Lemon Pesto Pasta

Baking Nana

"Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil."
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Ingredients

30 m servings 465 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  3. With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  4. Pour sauce over spaghetti and toss to coat.

Footnotes

  • Cook's Note:
  • If you have an abundance of basil, this can be made with 3 cups of loosely packed basil.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 465 calories; 17.2 g fat; 60.2 g carbohydrates; 18 g protein; 20 mg cholesterol; 337 mg sodium. Full nutrition

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Reviews

Read all reviews 31
  1. 40 Ratings

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Most helpful positive review

Thanks so much AR for correcting the amount of lemon juice! You guys rock! My submitted recipe called for 1/4 cup lemon juice- I let AR know about it an they corrected the recipe! I recomme...

Most helpful critical review

I made this last night because we felt like having pasta and had all the ingredients on hand. WOW, garlic overload! This recipe definitely has potential, but as is, the garlic is very overpoweri...

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Thanks so much AR for correcting the amount of lemon juice! You guys rock! My submitted recipe called for 1/4 cup lemon juice- I let AR know about it an they corrected the recipe! I recomme...

Just loved this recipe. I used Parmigiano-Reggiano cheese and capellini as the pasta. After mixing the pesto with the pasta in the pasta pot I added additional grated Parmigiano and mozzarella...

I made this last night because we felt like having pasta and had all the ingredients on hand. WOW, garlic overload! This recipe definitely has potential, but as is, the garlic is very overpoweri...

I am surprised that we didn't like this more. My family is all over pesto and garlic. For some reason the garlic overpowered our dish- to the point it was spicy, really spicy. And we could hardl...

Dd had recently requested pesto and BN had just mentioned her Warning! on the Buzz so I decided to give this a whirl. I had my head in a good book so I ended up mucking this up...over cooked m...

We have fixed the amount of lemon juice called for in this recipe. Our apologies for the error.

Wonderful! I also used Parmigiano instead of the Romano. My food processor wasn't working right, so I had to use the blender, which made for a smoother sauce than I would've liked, but the flavo...

Soooo good. This makes a really fast, easy, and delicious dinner. I toasted the walnuts and garlic before adding them; used farfalle instead of spaghetti; and added some chopped grape tomatoes. ...

I used cashews (because of a walnut allergy) and cut back the garlic to 3 cloves and the end result was perfect! Thank you for sharing this recipe because I have never found one I like ready ma...