Spinach Pesto Spaghetti (Easy 20-Minute Green Pasta)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Spaghetti

Spinach pesto spaghetti is a quick green pasta recipe that blends fresh spinach, basil, garlic and walnuts into a vibrant sauce. Tossing the pesto with warm spaghetti and a little reserved pasta water helps it coat every strand. This easy dinner takes about 20 minutes and makes four servings.

Recipe at a glance

Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes | Servings: 4 | Equipment: Large pot, colander, blender or food processor.

Ingredients

• 12 ounces (340 g) dry spaghetti
• 2 packed cups (60 g) fresh baby spinach, washed and dried
• 1 packed cup (25 g) fresh basil leaves
• 1/3 cup (35 g) walnuts
• 1/3 cup (30 g) finely grated Parmesan cheese
• 1 garlic clove, peeled
• 1 tablespoon fresh lemon juice
• 1/3 cup (80 ml) extra-virgin olive oil
• 1/4 teaspoon fine salt, plus more for the pasta water
• 1/4 teaspoon black pepper
• Up to 3/4 cup (180 ml) reserved pasta cooking water

Allergen note: This recipe contains walnuts (tree nuts), wheat in standard spaghetti, and dairy in Parmesan. Use appropriate alternatives when necessary.

How to make spinach pesto spaghetti

1. Boil the pasta. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Before draining, reserve 3/4 cup of starchy pasta water.
2. Prepare the greens. Rinse spinach and basil if needed, then dry well. Excess water can dilute the pesto.
3. Blend the pesto. Add spinach, basil, walnuts, Parmesan, garlic, lemon juice, salt and pepper to a food processor. Pulse until roughly chopped.
4. Add the oil. With the processor running at low speed, gradually add olive oil until a spoonable sauce forms. Scrape down the sides as needed. Taste and adjust seasoning.
5. Coat the spaghetti. Return drained spaghetti to the warm, switched-off pot. Add pesto and 1/4 cup reserved pasta water. Toss gently with tongs, adding more pasta water a tablespoon at a time until the sauce lightly coats the pasta. Avoid boiling pesto after adding it, which can dull the fresh herb flavor.
6. Serve. Divide between four bowls. Garnish with extra basil or a little grated cheese if desired, and serve promptly.

Why add spinach to pesto?

Spinach gives pesto a mild flavor and bright green color while stretching the basil further. It also blends smoothly with oil and nuts. Fresh basil supplies the recognizable herbal pesto aroma, while lemon helps balance the richness.

Tips for smooth, flavorful spinach pesto

• Dry the leaves: Wet greens can make pesto thin.
• Start with one garlic clove: Raw garlic can be strong; add more only after tasting.
• Blend briefly: Stop once the pesto is evenly chopped rather than overprocessing it.
• Save pasta water: A little starchy water helps the sauce spread without requiring more oil.
• Keep the heat low: Toss the pesto into pasta off the heat to preserve fresh flavor.

Substitutions and variations

Nut-free spinach pesto

Omit walnuts and use 2 tablespoons of sunflower seeds only if suitable for your dietary needs and allergy considerations. If avoiding all seeds and nuts, omit them and use a little less oil; the sauce will be thinner.

Dairy-free spinach pesto

Omit Parmesan and add 1–2 tablespoons of nutritional yeast if desired. Check labels for dietary suitability.

Spinach pesto with cherry tomatoes

Fold 1 cup halved cherry tomatoes into the dressed pasta just before serving.

Use a different pasta

Linguine, fusilli and penne also work. Cook according to package instructions and adjust pasta water as needed.

What to serve with spinach pesto pasta

Pair with lemon garlic green beans or a watermelon feta mint salad. For another simple spaghetti dinner, try lemon Parmesan spaghetti.

Storage and reheating

Refrigerate cooked pasta in a covered container within two hours and use within 3–4 days. Reheat gently until hot throughout with a splash of water, or enjoy chilled if handled and stored safely. Pesto may darken as it sits; this is a normal color change, but discard food with an off smell or visible spoilage. Do not leave cooked pasta at room temperature for extended periods.

Frequently asked questions

Can I make spinach pesto without basil?

Yes. Replace the basil with additional spinach for a milder green sauce. It will taste less like traditional basil pesto.

Do I need to cook spinach before blending it?

No. Fresh, thoroughly washed spinach can be blended raw for this recipe.

Why is my pesto spaghetti dry?

Spaghetti absorbs moisture quickly. Add a few tablespoons of reserved pasta water and toss again until the sauce coats the strands.

Can I make pesto ahead of time?

Yes. Refrigerate freshly prepared pesto promptly in a covered container and use within 3–4 days, or freeze in small portions. Keep utensils clean and do not store homemade pesto at room temperature.

Is Parmesan vegetarian?

Traditional Parmigiano Reggiano uses animal rennet. For a strictly vegetarian dish, choose a suitable vegetarian hard cheese alternative.

Editorial note

This original recipe is editorial guidance, not a claim of independent kitchen testing. Times vary by pasta brand and equipment. Featured imagery, if used, is illustrative.