How to Make Light Lemon Pesto Pasta - A Step-by-Step Guide

When it comes to preparing a refreshing and light meal, nothing beats a delicious pasta dish. And if you're a fan of the bright and zesty flavor of lemon, then you'll absolutely love this recipe for Light Lemon Pesto Pasta. This dish is perfect for warm summer days when you crave something fresh and vibrant. The combination of tangy lemon and savory pesto creates a delightful flavor profile that is sure to please your taste buds.

This recipe is perfect for those who love pasta but wan...

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Ingredients

  • 1 (16 ounce) package spaghetti
  • 4 ounces Pecorino-Romano cheese, cut into cubes
  • 6 cloves garlic
  • 2 cups loosely packed baby spinach leaves
  • 1 cup firmly packed basil leaves
  • ½ cup chopped walnuts
  • ¼ cup lemon juice
  • ¼ teaspoon lemon zest
  • ¼ teaspoon salt
  • 2 tablespoons olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.
  • Nutrition

    465 cal.

    • Total Fat: 17g
    • Saturated Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 337mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 18g
    • Vitamin C: 10mg
    • Calcium: 255mg
    • Iron: 4mg
    • Potassium: 327mg