By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
331 cal · 22 min
Spaghetti and Spinach Pesto
Recipe GLPR627fd6afbfc5c4
A vibrant, herb-infused pasta dish featuring a smooth spinach pesto made from fresh herbs, garlic, and Parmesan cheese. The pesto coats whole wheat spaghetti beautifully and is finished with crumbled feta cheese for a savory, satisfying meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound whole wheat spaghetti, uncooked
1 package (10 ounces) frozen spinach, thawed and well drained
2 tablespoons canola oil
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
2 tablespoons margarine
1/3 cup water
2 ounces crumbled feta cheese
Directions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, combine the thawed and drained spinach, canola oil, grated Parmesan cheese, fresh parsley, minced garlic, salt, and dried basil in a blender or food processor.
Blend the mixture on medium speed until the ingredients are finely chopped and well combined, about 1 to 2 minutes.
In a small saucepan, melt the margarine over low heat and stir in the water until combined.
With the blender or food processor running on low speed, slowly pour in the warm margarine and water mixture. Continue blending until smooth and all the liquid is incorporated, about 30 seconds to 1 minute.
Transfer the cooked spaghetti to a large serving bowl. Add the spinach pesto and toss gently until all the pasta is evenly coated.
Divide the spaghetti among serving plates and sprinkle the crumbled feta cheese on top of each portion. Serve immediately while warm.
Comments
This recipe comes together quickly with ingredients available at any Charlotte chain—spinach, parmesan, feta, garlic, and fresh basil are standard stock at Harris Teeter, Food Lion, and Publix. The real time commitment runs closer to 30 minutes once you account for blanching and chopping spinach, toasting garlic, and bringing water to a boil; 22 minutes undersells the prep work. Cost per serving lands around $1.00 to $1.25, making it genuinely affordable, though the 8-serving yield means this works best for families or meal prep rather than a quick weeknight dinner for two. The pesto reheats reasonably well, and the dish suits anyone looking for a vegetable-forward pasta without fuss, though fresh basil availability dips November through March in North Carolina.
Sign in or create a free account to add your review.
