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In this video, April makes a vegetarian pasta recipe with a quick and easy Spinach and Sun Dried Tomato Pesto sauce. This is a delicious way to eat more greens and your kids will love it to! It can be served hot or cold and it has even more flavor the day after it is made.
The spinach pesto has a more mild flavor than traditional Basil pesto, so some people may even like it better. You can also use the pesto for a spread on sandwiches or a flavorful pizza sauce.
12 oz Thin Spaghetti
4 Cups lightly packed Spinach Leaves
1/4 Cup Sliced Almonds
1 Tbls Lemon Juice
1 Garlic Clove, roughly chopped
1/2 Cup Fresh Parmesan Cheese
1/4 Cup Sun Dried Tomatoes in Olive Oil
4 Tbls Extra Virgin Olive Oil
1/4 tsp each Salt and Pepper
Cook Pasta according to package directions, drain, and reserve 1 cup of the water pasta was cooked in.
Place Spinach, Almonds, Parmesan, Garlic, Lemon Juice, Sun Dried Tomatoes, Salt, and Pepper in a food processor and pulse until everything is finely chopped.
Turn on food processor again, and drizzle in the oil until sauce comes to together.
Toss pesto sauce with hot noodles and pasta water until all of the noodles are coated. Serve warm or room temperature.