Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto

Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto, Spiralized Vegetables, Baked Breaded Shrimp and Roasted Tomatoes

Spinach-Basil-Pesto-Spaghetti-10-_-figsandfeta.com
According to the calendar Spring has officially arrived! (A big shout-out to my east coast friends and family! You did it! You survived!)

So here we go: a whole new crop of fresh fruits and vegetables to work with in the kitchen. Easter is just around the corner and in the Greek home that is a whole feast in and among itself… more on that in the coming weeks. With the weather warming and the plants blooming it’s time for me to set some seasonal goals:

  1. Eat right;
  2. Log some more miles on my running shoes because swimsuit season is knocking on the door;
  3. Reward myself with a few new spring-worthy outfits! (1 and 2 need to seriously happen before 3 is even considered!)

Spinach-Basil-Pesto-Spaghetti-4-_-figsandfeta.comPlease, let me introduce you to the newest member of my hard-working kitchen crew: the Spiralizer. I’ve been coveting this tool for months but not agreeing with the price tag so you can imagine the pushing and shoving aside of items I participated in when finding this little gem shoved waaaay back on the shelf at my local Home Goods store. Fifty- percent off the retail price, thank you very much!

For this fun springtime recipe I finally broke-in the new gadget and I’m officially in love. I’m adding curly zucchini and carrots to whole-wheat pasta and creating a very spring-like lemony pesto to dress up these curls. Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto, Spiralized Vegetables, Baked Breaded Shrimp and Roasted Tomatoes is a tasty, healthy dish to celebrate the flavors of the new season in the most perfect way.  Oh, and it helps me get one step closer to rewarding myself with new shorts. :)

Happy Spring, Friends!

Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto, Spiralized Vegetables, Baked Breaded Shrimp and Roasted Tomatoes
Serves 4
A delicious celebration of some really great spring-time flavors!
Write a review
Print
Total Time
45 min
Total Time
45 min
For the pasta
  1. ½ pound whole-wheat spaghetti pasta
  2. 1 medium zucchini, spiralized
  3. 2 medium carrots, spiralized
  4. ½ cup fresh or frozen green peas
For the pesto
  1. 2 cups loosely packed spinach
  2. 1 cup loosely packed fresh basil leaves
  3. zest of ½ lemon
  4. juice of ½ lemon
  5. 2 tablespoons whole walnuts or walnut pieces
  6. ¼ cup grated Parmesan cheese
  7. ¼ teaspoon salt
  8. pepper to taste
  9. 2 tablespoons olive oil
  10. ¼ cup water from cooked pasta
For the shrimp
  1. 1 pound large shrimp, peeled and deveined
  2. Salt and pepper
  3. 1 large egg
  4. 2 tablespoons water
  5. 1cup seasoned panko bread crumbs
  6. 1 cup small grape tomatoes, roasted
  7. Freshly grated Parmesan cheese for topping
  8. Fresh basil leaves for topping
Instructions
  1. Preheat oven to 425°.
  2. Rinse and pat-dry the shrimp.
  3. Combine egg and 2 tabelspoons water in a medium bowl.
  4. Place seasoned panko bread crumbs in a pie dish or plate.
  5. Dip the shrimp in the egg mixture, then the Panko bread crumbs.
  6. Transfer the prepared shrimp to a foil lined cookie sheet.
  7. Bake until the shrimp are cooked through, about 10 minutes. If the shrimp or not browned on top broil for 1 to 2 minutes until they are golden brown.
  8. Toss grape tomatoes in olive oil and season with salt and pepper.
  9. Place on a small cookie sheet and roast for 10 minutes, while the shrimp are baking.
  10. Prepare the spaghetti according to package directions.
  11. During the last 2 minutes of cooking time, add the zucchini, carrots, and peas to the cooking pasta.
  12. Reserve ¼ cup pasta water for the pesto sauce.
  13. When the pasta and vegetables are done cooking, drain and toss them back into the pot. Cover the pot to keep everything warm while preparing the pesto sauce.
  14. Prepare the pesto sauce by placing the basil, spinach, lemon zest, lemon juice, walnuts, grated Parmesan cheese, salt and pepper in a food processor with the blade attachment.
  15. Pulse until combined.
  16. Continue blending while adding the olive oil and enough pasta water to create a thick sauce.
  17. Toss the pesto over the spaghetti and vegetables to combine.
  18. Top with shrimp, roasted grape tomatoes, grated Parmesan, and fresh basil leaves.
Notes
  1. This pasta is delicious served hot or cold!
  2. To make this a Lenten dish, omit the Parmesan cheese and use vegetable oil in place of olive oil for the pesto sauce, and omit the egg when breading the shrimp.
Figs & Feta http://figsandfeta.com/
Spinach-Basil-Pesto-Spaghetti-550-WM-figsandfeta.com

Preheat oven to 425°. Rinse and pat-dry the shrimp. Scramble egg and 2 tabelspoons water in a medium bowl. Place seasoned panko bread crumbs in a pie dish or plate. Dip the shrimp in the egg mixture, then the Panko mixture. Transfer the prepared shrimp to a fold lined cookie sheet. Bake until the shrimp are cooked through, about 10 minutes. If the shrimp or not browned on top broil for 1 to 2 minutes until they are golden brown.

Baked-Shrimp-2-_-figsandfeta.com

Baked-Shrimp-_-figsandfeta.com

Toss grape tomatoes in olive oil and season with salt and pepper. Place on a small cookie sheet and roast for 10 minutes, while the shrimp are baking.

Prepare the spaghetti according to package directions. During the last 2 minutes of cooking time, add the zucchini, carrots, and peas to the cooking pasta. Reserve ¼ cup pasta water for the pesto sauce. It’s the pasta and vegetables are done cooking, drain and toss them back into the pot. Cover the pot to keep everything warm.

Spinach-Basil-Pesto-Spaghetti-3-_-figsandfeta.com

Spinach-Basil-Pesto-Spaghetti-2-_-figsandfeta.com

Spinach-Basil-Pesto-Spaghetti-5-_-figsandfeta.com

Prepare the pesto sauce by placing the spinach, basil, lemon zest, lemon juice, walnuts, grated Parmesan cheese, salt and pepper in a food processor with the blade attachment. Pulse until combined. While blending, add the olive oil and enough pasta water to create a nice thick sauce. Toss the pesto over the spaghetti and vegetables to combine. Top with shrimp, roasted grape tomatoes, grated Parmesan, and fresh basil leaves.

Spinach-Basil-Lemon-Pesto-_-figsandfeta.com

Spinach-Basil-Pesto-Spaghetti-6-_-figsandfeta.com

This pasta is delicious served hot or cold!

Spinach-Basil-Pesto-Spaghetti-8-550WM-_-figsandfeta.com

 

©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

 If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!


1 thought on “Whole-Wheat Spaghetti with Basil-Spinach Lemon Pesto”

Leave a Reply

%d bloggers like this: