When I realized that spinach pesto could be every bit as flavorful and versatile as a classic basil pesto, I knew it needed a place in an easy weeknight dinner. This 3-ingredient spinach pesto pasta quickly became one of those reliable meals I can make without much planning, and it is exactly the kind of simple pasta recipe that works on a busy night.
The beauty of this dish is how little it asks of you. Boil your favorite pasta, save some of the starchy cooking water, and toss everything with spinach pesto until the noodles are glossy and coated. That is all it takes to turn a jar of pesto and a box of pasta into a fresh, comforting dinner.
This spinach pesto pasta is especially helpful when you want something quick but still homemade. The pesto brings plenty of flavor on its own, while the reserved pasta water helps loosen it into a silky sauce that clings beautifully to long noodles. If you already have spinach pesto in the refrigerator or freezer, dinner can be on the table in about 15 minutes.
Ingredients
- Spinach Pesto: Homemade spinach pesto works beautifully here and can be stored in the refrigerator or freezer so it is ready whenever you need a fast meal. Keeping it in small portions makes it easy to grab just the right amount for pasta. If you already have another pesto on hand, you can use that too.
- Pasta: Spaghetti is a great choice for this recipe because the long noodles twist nicely with the pesto sauce. Fettuccine, linguine, bucatini, or any other long pasta shape will also work well.
- Pasta Water: Before draining the noodles, scoop out about one cup of the cooking water. You may not need all of it, but it is better to save extra than to wish you had more.
The pasta water is your friend in this spinach pesto pasta recipe. That starchy cooking water helps thin the pesto just enough to create a smooth, silky sauce that coats the noodles instead of sitting in clumps. Add it gradually until the pasta looks glossy and well dressed.
Step by step instructions
Cook the pasta according to the package directions. Salt the water before adding the noodles so the pasta has flavor from the start.
Right before draining, carefully reserve about one cup of the hot pasta water. This is what helps bring the pesto sauce together.
Drain the pasta and return it to the warm pot. Spoon the spinach pesto over the noodles while everything is still hot.
Add some of the reserved pasta water and toss until the pesto loosens into a sauce. Add more water as needed until the pasta is evenly coated.
Serve the pasta immediately in a large bowl or portion it into individual dishes. This simple spinach pesto pasta is best when it is warm, silky, and freshly tossed.
Easy Additions
- Make it creamy: Stir in a small amount of cream, milk, or a spoonful of cream cheese if you want a richer sauce. Add it slowly and loosen with pasta water until smooth.
- Add vegetables: Fresh spinach can be stirred in at the end, and the heat of the pasta will wilt it. Cooked broccoli, kale, asparagus, or peas are also great options if you want to add more vegetables.
- Make it extra lemony: Add lemon zest and a squeeze of fresh lemon juice while tossing the pasta with pesto. The lemon brightens the sauce and balances the richness.
- Add protein: Pesto salmon or lemon butter salmon can be served on top of the pasta or flaked into the dish before serving for a more filling meal.
Storing and reheating leftovers
To store leftovers: Transfer the spinach pesto pasta to an airtight container and refrigerate it. Leftovers will keep for up to 5 days. Freezing is not recommended for this dish because the texture of the pasta and sauce may change.
To reheat: Add a splash of water or a small amount of butter before warming. Cover lightly and microwave in 30-second intervals, stirring between each one, until the pasta is heated through. The goal is to warm the sauce gently so it becomes smooth again without making the noodles rubbery.
If you make this spinach pesto pasta, leave a rating or comment to share how it turned out.
This easy pasta dinner is a great recipe to keep in your back pocket for busy nights, quick lunches, or any time you want something fresh and simple without a long ingredient list.
More easy dishes you’ll love
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Thai Red Curry Baked Potstickers
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Homemade Thai Red Curry Sauce
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Thai Red Curry Salmon
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Baked Pasta Chips
📖 Recipe
3-Ingredient Spinach Pesto Pasta
Marni Katz
Ingredients
- 1 cup spinach pesto
- 16 oz spaghetti noodles or any long noodle shape you like
- 1 cup reserved pasta cooking water you will likely not use the whole cup
Instructions
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Cook the pasta according to the package instructions in salted water. When the pasta is done, reserve one cup of pasta water, then drain the noodles.
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Return the drained pasta to the pot and add the spinach pesto. Pour in about ½ cup of the reserved pasta water and toss until the noodles are coated. Add more pasta water as needed to loosen the sauce.
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Serve warm. Add grated parmesan cheese if desired.
Nutrition
Calories: 440kcal
Carbohydrates: 60g
Protein: 12g
Fat: 16g
Sodium: 391mg
Fiber: 3g
Sugar: 3g