Garlic Scape Pesto on Spinach Linguine

Make fresh pesto with garlic scapes and basil, then serve it over spinach linguine and wilted spinach for an easy and flavorful weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 185 Calories

Ingredients

• salt and ground black pepper to taste
• cooking spray
• 1 (10 ounce) bag baby spinach leaves
• 1 (16 ounce) package spinach linguine
• 4 sun-dried tomatoes
• 0.5 lemon, juiced
• 0.5 cup freshly grated Parmesan cheese
• 0.33333334326744 cup olive oil
• 0.25 cup fresh basil leaves
• 0.5 pint grape tomatoes, cut into thirds
• 0.5 cup garlic scapes, chopped

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until tender yet firm to the bite, about 11 minutes; drain.

Step 2

Meanwhile, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth. Season pesto with salt and pepper.

Step 3

Grease a large skillet with cooking spray and place over medium heat. Cook spinach leaves in the hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto. Stir to coat linguine with sauce and continue cooking until hot, 2 to 3 minutes.