Ingredients
6
6 servings
- •1 (16 ounce) package spinach linguine
- •½ pint grape tomatoes, cut into thirds
- •½ cup freshly grated Parmesan cheese
- •½ cup garlic scapes, chopped
- •⅓ cup olive oil
- •¼ cup fresh basil leaves
- •4 sun-dried tomatoes
- •½ lemon, juiced
- •salt and ground black pepper to taste
- •cooking spray
- •1 (10 ounce) bag baby spinach leaves
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
- Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 185
- Carbohydrate: 10g
- Fat: 14g
- Fiber: 2g
- Protein: 6g
- Sugar: 1g
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