Give your veggie servings a boost with this easy spaghetti with spinach sauce recipe. Loosely inspired by the flavors of classic pesto, this vibrant pasta packs in plenty of spinach and basil with a garnish of nutty walnuts and savory Parmesan cheese. Serve with a drizzle of good olive oil and a green salad on the side.
Ingredients
- 8 ounces whole-wheat spaghetti
- 1 (9-ounce) package baby spinach (about 8 cups)
- 2 cups loosely packed fresh basil leaves, plus more for garnish
- 7 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 2 medium cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped walnuts, toasted (see Tip)
- 1/8 teaspoon ground pepper
Directions
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Bring water to a boil in a large Dutch oven over high heat. Add spaghetti; cook according to package directions. Reserve 1/2 cup cooking water; drain the spaghetti. Do not wipe the pot clean.
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Meanwhile, process spinach, basil, oil, lemon juice, garlic and salt in a blender until smooth and bright green, 1 to 2 minutes.
- Transfer the spinach mixture to the Dutch oven; add the cooked spaghetti and toss with tongs until well coated. Add the reserved cooking water, 2 tablespoons at a time as needed, to thin sauce.
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Divide among 4 bowls. Top with 1 tablespoon each Parmigiano-Reggiano and walnuts; sprinkle evenly with pepper and lemon zest. Garnish with additional basil, if desired.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Nutrition Information
Serving Size: 1 cup
Calories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg