This vibrant “Hulk” pasta is an easy, family-friendly way to add more greens to meals. Bright, creamy, and full of flavor, this spinach-based pesto coats pasta beautifully and is especially appealing to kids thanks to its bold green color. Serve it on its own or alongside grilled chicken for extra protein.
Food engages all of our senses, and the first impression is often visual. This dish stands out on the plate: the bright green sauce made mostly from spinach immediately draws attention. The pesto is smooth and savory, with nuts and parmesan adding depth and creaminess. It’s quick to prepare and versatile—use whatever pasta shape you prefer and adjust seasonings to taste.
WHAT YOU’LL NEED
Simple pantry ingredients and fresh spinach are all you need to make this bright, flavorful sauce.
- 2 cups fresh spinach – the base of the sauce and the source of the vibrant color.
- ¼ cup chopped walnuts – add texture and a toasty, slightly bitter note to balance the greens.
- 2 ½ tbsp grated Parmesan cheese – brings savory, nutty richness and helps thicken the sauce.
- ¼ cup olive oil – the main liquid that creates a smooth, silky pesto.
- Seasonings – ¼ tsp garlic powder, ¼–½ tsp salt (adjust to taste), and ⅛ tsp black pepper.
- 4–6 oz pasta – any shape works; long noodles like spaghetti or short shapes both hold the sauce well.
- Reserved pasta water – a few splashes to thin the sauce if needed and help it cling to the pasta.
PROCESS
- Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve a cup of the cooking water before draining.
- In a blender or food processor, combine the spinach, walnuts, grated Parmesan, olive oil, garlic powder, salt, and pepper. Blend until completely smooth. If the mixture is too thick or isn’t blending evenly at first, stop and scrape down the sides, then blend again in short bursts. Add a few tablespoons of the cooled reserved pasta water if you need to thin the sauce to a creamy consistency.
- Allow the cooked pasta to cool slightly so it is not steaming hot. Toss the pasta with the spinach pesto until all the noodles are evenly coated. Using very hot pasta can cause the sauce to darken, so a brief cool-down helps maintain the bright green color.
- Adjust seasoning with additional salt and pepper if needed. Serve topped with extra grated Parmesan and, if desired, a squeeze of lemon or a few halved cherry tomatoes for color contrast.
SUBSTITUTIONS
- Spinach: You can swap a portion of the spinach for other mild greens such as basil or baby kale for a different flavor profile, though this recipe was tested with spinach as the primary green.
- Garlic: Replace garlic powder with one small fresh garlic clove if you prefer a fresher, more pronounced garlic flavor.
- Nuts: Walnuts can be substituted with pine nuts, almonds, or sunflower seeds depending on availability and preference.
RECIPE NOTES
- Blend the sauce until it’s completely smooth—no visible bits of nuts or leaves—so the texture is creamy and kid-friendly.
- Cool the pasta slightly before combining to keep the pesto a bright green; very hot pasta can darken the sauce.
- If you want a thinner sauce, add reserved pasta water one tablespoon at a time until you reach the desired consistency.
Other spinach-based ideas to try: Spinach Banana Muffins, Spinach Apple Puffs, Mini Spinach Quiche — simple recipes that also help you use up fresh greens.
Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Servings: 4
INGREDIENTS (AT A GLANCE)
- 2 cups fresh spinach
- ¼ cup chopped walnuts
- 2 ½ tbsp grated Parmesan cheese
- ¼ cup olive oil
- ¼ tsp garlic powder
- ¼–½ tsp salt, to taste
- ⅛ tsp black pepper
- 4–6 oz pasta of choice
- Reserved pasta water, as needed
NUTRITION (PER SERVING, ESTIMATED)
- Calories: 191 kcal
- Carbohydrates: 3.6 g
- Protein: 2.8 g
- Fat: 19.3 g
- Sodium: 347 mg
- Fiber: 1.3 g
- Vitamin A: 1,558 IU
- Vitamin C: 6.3 mg