Wholesome Whole Wheat Spaghetti with Vibrant Arugula, Spinach, and Walnut Pesto: Your Perfect Healthy Weeknight Meal

This delightful and nourishing vegetarian pasta dinner is a true celebration of fresh flavors and wholesome ingredients. Loaded with dietary fiber, essential vitamins, powerful antioxidants, and beneficial healthy fats, our Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto is designed to be both incredibly tasty and remarkably good for you. With its bright, lemony zest and earthy richness, it’s a family-friendly recipe that fits perfectly into any busy weeknight schedule. Prepare to transform your dinner routine with this light, satisfying, and easy-to-make dish!

As I embark on my journey towards my first-ever half marathon, my focus has shifted significantly towards optimal nutrition. The next few weeks are crucial for fueling my body with the right balance of healthy carbohydrates and beneficial fats. This isn’t just about performance; it’s about overall well-being and making smart dietary choices that support a demanding training regimen. That’s why this absolutely gorgeous pasta dish, featuring Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto, is high on my meal rotation for the week. It’s more than just a delicious dinner; it’s a powerhouse of nutrients perfectly tailored to my needs. The whole wheat spaghetti provides sustained energy from healthy grains, while the luscious olive oil and crunchy walnuts contribute essential healthy fats. Moreover, this vibrant dish is packed with important vitamins and antioxidants, making it a truly wholesome and satisfying meal that tastes utterly divine. It proves that healthy eating doesn’t mean compromising on flavor or enjoyment.

Why Choose Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto?

In a world full of quick fixes and processed foods, finding a meal that truly nourishes your body without sacrificing taste can feel like a challenge. This pasta dish offers a perfect solution. It’s a testament to how simple, fresh ingredients can come together to create something extraordinary. Not only is it a complete vegetarian meal, but it also boasts a profile rich in nutrients that support everything from heart health to energy levels. Let’s delve into what makes each component of this dish so beneficial.

The Power of Whole Grains: Whole Wheat Spaghetti

Switching from refined white pasta to whole wheat spaghetti is a simple yet impactful dietary upgrade. Whole wheat pasta retains the entire grain kernel – the bran, germ, and endosperm – which means it’s far richer in fiber, B vitamins, iron, magnesium, and zinc compared to its refined counterpart. The higher fiber content aids digestion, helps regulate blood sugar levels, and provides a longer-lasting feeling of fullness, which is excellent for weight management. For athletes like myself, whole grains are crucial for sustained energy release, providing the complex carbohydrates needed to fuel workouts and recovery without the sudden spikes and crashes associated with simple sugars. This ensures your body has a steady supply of glucose, essential for enduring physical activity and maintaining overall vitality.

Leafy Green Goodness: Arugula and Spinach

The foundation of our vibrant pesto lies in a dynamic duo of leafy greens: arugula and spinach. Both are nutritional superstars, offering a wealth of health benefits.

Arugula: Known for its distinctive peppery, slightly bitter taste, arugula adds a sophisticated depth of flavor to the pesto. Beyond its unique taste, arugula is a fantastic source of vitamins K, A, and C, as well as folate and calcium. It’s also rich in powerful antioxidants and beneficial plant compounds like glucosinolates, which have been studied for their potential anti-cancer properties. Its detoxifying qualities and support for bone health make it an invaluable addition to any diet.
Spinach: A classic superfood, spinach brings a milder, earthy flavor and a treasure trove of nutrients. It’s exceptionally high in iron, which is vital for oxygen transport in the blood, and magnesium, essential for muscle and nerve function. Spinach also provides a significant amount of Vitamin K, Vitamin A, Vitamin C, and folate, contributing to bone health, vision, immune function, and cellular repair. When combined with arugula, it creates a balanced flavor profile and a formidable nutritional punch in our pesto.

Brain-Boosting Walnuts and Heart-Healthy Olive Oil

The robust and creamy texture of our pesto comes from the inclusion of walnuts and extra virgin olive oil, both celebrated for their incredible health benefits.

Walnuts: These brain-shaped nuts are a true nutritional marvel. They are one of the best plant-based sources of omega-3 fatty acids, specifically alpha-linolenic acid (ALA), which are crucial for heart health, reducing inflammation, and supporting brain function. Walnuts also provide protein, fiber, and a host of minerals and antioxidants. Their distinct nutty flavor and satisfying crunch add an irresistible dimension to the pesto, making it both delicious and incredibly wholesome.
Extra Virgin Olive Oil: The backbone of any good pesto, extra virgin olive oil is revered for its heart-healthy monounsaturated fats. These fats can help lower bad cholesterol levels and provide powerful antioxidant and anti-inflammatory effects. Beyond its health benefits, good quality olive oil binds the pesto ingredients together, creating a silky, rich sauce that beautifully coats the spaghetti and carries the flavors of the fresh greens and nuts.

A Zesty Touch: Fresh Lemon

A squeeze of fresh lemon juice and a hint of lemon zest are what elevate this pesto from good to extraordinary. Lemon not only brightens all the flavors, cutting through the richness of the oil and nuts, but also adds a dose of Vitamin C. The zest, in particular, contains aromatic oils that provide a concentrated burst of citrusy fragrance and taste, making the whole dish feel fresh and invigorating. It’s a simple addition that makes a profound difference.

Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto

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Authur: Erica

Servings: 4

Ingredients

3 cups packed spinach and arugula mix I used Organic Girl Baby Spinach and Arugula mix – this is not a sponsored post, I just like the stuff
½ cup freshly shredded Parmiganio-Reggiano cheese
½ cup walnuts
2 cloves garlic smashed
½ tsp fresh lemon zest
½ tsp kosher salt
¼ tsp fresh cracked pepper
¼ cup + 1T extra virgin olive oil
4 oz thin whole wheat spaghetti
chopped walnuts lemon zest, and Parmiganio-Reggiano for garnish

Instructions

Bring a large pot of water to a boil.
Meanwhile, pulse the greens, cheese, nuts, garlic, zest, salt, and pepper in a food processor. With the motor running, pour the olive oil through the chute. Set aside or store in the fridge if not using right away.
Before adding the pasta to the boiling water, add a handful of kosher salt. Add the pasta and cook to al dente according to package directions. Drain and toss with the pesto. Serve garnished with chopped walnuts, lemon zest, and parmesan. Serves 4-6.

Tips for Making the Perfect Arugula, Spinach, and Walnut Pesto

While pesto might seem intimidating to some, it’s actually one of the simplest and most rewarding sauces to make from scratch. Achieving that perfect balance of flavor and texture is key. Here are a few tips to ensure your Arugula, Spinach, and Walnut Pesto turns out spectacular every time:

Freshness is Paramount: The quality of your ingredients directly impacts the final taste. Use the freshest arugula and spinach you can find. Look for vibrant, crisp leaves without any wilting. Freshly shredded Parmigiano-Reggiano will also offer a superior taste compared to pre-grated varieties.
Toast Your Walnuts (Optional but Recommended): For an even deeper, more nuanced nutty flavor, lightly toast your walnuts in a dry pan over medium heat for 5-7 minutes, stirring occasionally, until fragrant. Let them cool completely before adding to the food processor. This step significantly enhances their aroma and taste.
Garlic Matters: The recipe calls for two smashed garlic cloves. Smashed garlic releases its flavor more readily than finely chopped garlic and blends more smoothly into the pesto. Adjust the amount to your preference – if you love a strong garlic kick, you can add a third clove.
Zest First, Juice Later: Always zest your lemon before you juice it; it’s much easier. The zest holds most of the lemon’s essential oils, contributing intense flavor without adding too much liquid. If you want more lemon flavor after the pesto is made, you can always add a tiny splash of fresh lemon juice at the end.
Slow and Steady Olive Oil: When adding the extra virgin olive oil, stream it in slowly while the food processor is running. This emulsifies the oil with the other ingredients, creating a smooth, cohesive pesto rather than a greasy or separated one. You might even need a tiny bit more or less oil depending on how packed your greens are and your desired consistency.
Adjust to Taste: Pesto is very forgiving. Before you mix it with the pasta, taste it! You might want a pinch more salt, a grind of fresh pepper, or an extra touch of lemon zest to brighten it up.
Storage: If you’re not using all the pesto immediately, transfer it to an airtight container. Pour a thin layer of olive oil over the top to prevent oxidation and keep its vibrant green color. It will keep in the fridge for up to a week.

Cooking Whole Wheat Spaghetti to Perfection

Even with the most delicious pesto, poorly cooked pasta can ruin the meal. Here’s how to ensure your whole wheat spaghetti is cooked perfectly *al dente*, providing the ideal base for our vibrant pesto:

Use a Large Pot: Always use a generously sized pot for boiling pasta. This allows the spaghetti to move freely, preventing it from sticking together and ensuring even cooking.
Salt the Water Like the Sea: This is perhaps the most critical step for flavorful pasta. Before adding the spaghetti, add a generous handful of kosher salt (about 1-2 tablespoons per gallon of water) to the vigorously boiling water. The pasta absorbs the salt as it cooks, seasoning it from the inside out. Don’t be shy; the water should taste like the ocean.
Boiling, Not Simmering: Ensure your water is at a rolling boil before adding the pasta. This high temperature helps to quickly set the pasta’s exterior, preventing it from becoming mushy.
Follow Package Directions, but Trust Your Taste: Whole wheat pasta typically takes a minute or two longer to cook than regular white pasta. Check the package instructions for recommended cooking times, but always taste a strand a minute or two before the suggested time. It should be firm to the bite but not hard – that’s *al dente* perfection.
Don’t Rinse the Pasta: Once drained, do NOT rinse the pasta. The starch on the surface helps the pesto cling to the spaghetti, creating a more cohesive and flavorful dish.
Toss Immediately: As soon as the pasta is drained, return it to the warm pot (or a large serving bowl) and immediately add the pesto. The residual heat from the pasta helps to slightly warm the pesto, releasing its aromas and flavors, and allowing it to coat every strand beautifully.

Serving Suggestions and Delicious Variations

This Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto is a complete and satisfying meal on its own, but it’s also wonderfully versatile. Here are some ideas to customize it or pair it with other dishes:

Serving Suggestions:

Simple Side Salad: A light green salad with a vinaigrette dressing would complement the pasta beautifully, offering a refreshing contrast to the rich pesto.
Crusty Bread: A warm, crusty baguette or focaccia is perfect for soaking up any extra pesto from your plate.
Grilled Vegetables: Roasted cherry tomatoes, asparagus, or bell peppers would add extra flavor and texture.
Protein Boost: For those not strictly vegetarian, consider adding grilled chicken breast, pan-seared shrimp, or even crumbled goat cheese for an extra layer of flavor and protein. A fried or poached egg on top can also turn this into a delightful brunch or lunch.

Variations to Try:

Different Greens: While arugula and spinach create a unique profile, you can experiment with other greens. Basil, kale, or even parsley could be used, or a combination of them. A classic pesto uses basil, but don’t be afraid to innovate!
Alternative Nuts: Pine nuts are traditional in pesto, but almonds or cashews could also work if you don’t have walnuts or want a different flavor. Lightly toasting them is always a good idea.
Add Some Heat: A pinch of red pepper flakes pulsed into the pesto will give it a subtle, warming kick.
Extra Veggies: Stir in some sun-dried tomatoes (chopped), sautéed mushrooms, or thinly sliced zucchini when tossing the pasta.
Vegan Option: To make this recipe completely vegan, simply omit the Parmigiano-Reggiano cheese. You might want to add a tablespoon of nutritional yeast for a cheesy flavor substitute, or simply rely on the natural richness of the nuts and olive oil.
Make it Creamier: For a slightly creamier pesto, you can add a tablespoon or two of Greek yogurt or a dollop of ricotta cheese when processing.

This Whole Wheat Spaghetti with Arugula, Spinach, and Walnut Pesto is more than just a recipe; it’s an invitation to savor a meal that’s both deeply comforting and refreshingly healthy. Whether you’re an aspiring marathon runner fueling your body, a busy parent looking for a quick and nutritious dinner, or simply someone who appreciates good food, this dish delivers on all fronts. Its blend of complex carbohydrates, healthy fats, and a spectrum of vitamins and antioxidants makes it an ideal choice for maintaining energy, supporting overall health, and indulging in truly delicious flavors. Give this vibrant vegetarian pasta a try tonight and discover your new favorite weeknight go-to!

~✿♥✿~