lemon spinach pesto pasta


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.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 272 kcal


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


  1. Prepare pasta according to package directions. Drain and return to pot.
  2. Stir in spinach, cover and to allow the warm noodles to slightly wilt the spinach. Let sit about 5-10 minutes.
  3. 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.
  4. Add edamame, pesto, lemon juice and salt and pepper into the pasta and spinach. Toss to combine.
  5. Divide evenly into 4 serving bowls, and top with toasted almond slices.

Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 heaping cup

Each serving = 8 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 272 Calories from Fat 65
% Daily Value*
Total Fat 7.2g 11%
Saturated Fat 0.8g 4%
Cholesterol 2mg 1%
Sodium 146mg 6%
Potassium 848mg 24%
Total Carbohydrates 40.6g 14%
Dietary Fiber 7.4g 30%
Sugars 4.8g
Protein 13g 26%
Calcium 13%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.