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Lemon Spinach Pesto Pasta Recipe – 8 Points

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lemon spinach pesto pasta

One of my favorite Weight Watchers Pasta Recipes is this incredibly delicious Lemon Spinach Pesto Pasta dish. It is full of healthy ingredients, and the combination of flavors and textures is divine.

I always over toast my almond slices a bit, because I like the taste, but feel free to toast yours to your own desired level. The crunch and mild sweetness of the almonds is the perfect compliment to the fresh, lemony flavor of the sauce, and the mildly wilted spinach adds lots of nutrition and volume. This allows allows for the use of less pasta, which helps keep the Points value lower.

I use jarred, low-fat pesto because it’s easier when I’m busy. But if you have the time, you can make this dish even less Points by making and using a homemade, low calorie pesto sauce instead.

This is one of my go to pasta recipes and the family loves it. And I love that they are enjoying such a healthy meal!

lemon spinach pesto pasta

LEMON SPINACH PESTO PASTA RECIPE

Wendy Zitzman
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Fresh, beautiful and absolutely delicious, this is one unforgettable vegan pasta recipe. The amazing list of healthy ingredients provide bountiful amounts of protein and fiber leaving you full and satisfied that is as scrumptious as it is nutritious.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings4 servings
Calories272 kcal

Ingredients
  

  • 6 oz whole wheat pasta
  • 12 oz bag fresh baby spinach
  • 2 tbsp sliced almonds
  • ½ cup reduced fat pesto sauce
  • 1 cup shelled edamame
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions
 

  • Prepare pasta according to package directions. Drain and return to pot.
  • Stir in spinach, cover and to allow the warm noodles to slightly wilt the spinach. Let sit about 5-10 minutes.
  • Meanwhile, place a small, nonstick skillet over medium high heat. Add in almonds and toss frequently until desired level of toasting is reached, typically about 3-4 minutes.
  • Add edamame, pesto, lemon juice and salt and pepper into the pasta and spinach. Toss to combine.
  • Divide evenly into 4 serving bowls, and top with toasted almond slices.

Notes

  • The entire recipe makes 4 servings
  • The serving size is about 1 heaping cup

Nutrition

Calories: 272 kcal (14%)Carbohydrates: 40.6 g (14%)Protein: 13 g (26%)Fat: 7.2 g (11%)Saturated Fat: 0.8 g (5%)Cholesterol: 2 mg (1%)Sodium: 146 mg (6%)Potassium: 848 mg (24%)Fiber: 7.4 g (31%)Sugar: 4.8 g (5%)Calcium: 130 mg (13%)Iron: 4.5 mg (25%)
CourseDinner Recipes, Main Course Recipes
CuisineAmerican Recipes, Italian Recipes
DietLow Fat Recipes, Low Lactose Recipes, Vegan Recipes, Vegetarian Recipes
Main IngredientPasta Recipes
Tried this recipe?Let me know how it was!

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Author

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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4 Comments

  1. Omar Adcock Reply

    I do not comment on anything very often. This was wonderful I had to comment on it. I added this chicken to it and it was wonderful. http://www.onceuponachef.com/2010/06/perfectly-grilled-chicken-breasts.html

  2. Linda Whinnery Reply

    Absolutely fabulous. I did substitute frozen chopped spinach (cooked) but I want to try it with fresh spinach or chard next time. Thanks! Lemon and toasted almonds make it REALLY special as well as the edamame.

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