Spinach & Pea Pesto Linguine

Melded with one pound of whole-wheat linguine, our pesto recipe provides a filling meal without the fat of traditional, heavier pestos. The vibrant green translates into ample chlorophyll, which helps trigger hemoglobin and red blood cell production.

Nutritional Bonus: One serving of our clean vegetable linguine offers 142% of your vitamin A for the day, a nutrient necessary for sustaining healthy skin. Calcium and iron both ring in at 15% of your daily value – important for healthy enzyme action in cell growth and metabolism.

See Also Avocado Pesto



  • 1 16-oz pkg whole-wheat linguine
  • 1 16-oz pkg frozen baby peas
  • 2 9-oz pkgs baby spinach
  • 1 cup plain, low-fat yogurt
  • 3/4 cup water
  • 1 tbsp olive oil
  • 1 tbsp low-fat Parmesan cheese
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper


  1. In a large saucepan, bring 4 quarts water to a boil. Add linguine, stir and cook for 6 minutes. Add peas to boiling pasta and set timer for another 5 minutes, bringing water back to a boil.
  2. Meanwhile, prepare pesto: Place spinach and all remaining ingredients into the bowl of a food processor and blend for 20 to 30 seconds, until well mixed and creamy.
  3. Drain pasta and peas, placing them back into the saucepan; pour blended spinach pesto on top, gently stirring linguine and peas with sauce until fully incorporated.

Nutrition Information

  • Serving Size 1 cup pea pesto linguine
  • Calories 278
  • Carbohydrate Content 48 g
  • Cholesterol Content 2 mg
  • Fat Content 4 g
  • Fiber Content 11 g
  • Protein Content 14 g
  • Saturated Fat Content 1 g
  • Sodium Content 412 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g