spaghetti-with-creamy-lemon-spinach-sauce

Lunch Food

Spaghetti with Creamy Lemon-Spinach Sauce

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

  1. 8 ounces whole-wheat spaghetti
  2. 1 (9-ounce) package baby spinach (about 8 cups)
  3. 2 cups loosely packed fresh basil leaves, plus more for garnish
  4. 7 tablespoons extra-virgin olive oil
  5. 2 teaspoons grated lemon zest
  6. 1 tablespoon lemon juice
  7. 2 medium cloves garlic, peeled
  8. 1/2 teaspoon salt
  9. 1/4 cup grated Parmigiano-Reggiano cheese
  10. 1/4 cup chopped walnuts, toasted (see Tip)
  11. 1/8 teaspoon ground pepper

Directions

  1. 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.
  2. Meanwhile, process spinach, basil, oil, lemon juice, garlic and salt in a blender until smooth and bright green, 1 to 2 minutes.
  3. 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.
  4. 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.