Green Pasta
Bright green pasta with a creamy spinach/herb sauce — fresh, light, and vibrant.
Equipment
- Pot
- Blender
- Strainer
Ingredients
Pasta
- 8 oz pasta (spaghetti, linguine, or penne)
Sauce / greens
- 3 cups fresh spinach packed
- ½ cup fresh basil leaves
- 2 cloves garlic, minced
- ¼ cup olive oil
- 2 tbsp lemon juice
- ½ cup Parmesan cheese (or nutritional yeast)
- ¼ cup pasta cooking water (reserved)
Seasoning
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ¼ cup of the cooking water, then drain pasta.
- In a blender, combine spinach, basil, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth, pausing to scrape down sides if needed.
- Transfer the sauce to a pan over low heat. Stir in some reserved pasta water to loosen, if needed.
- Add the drained pasta into the sauce. Toss to coat thoroughly, adding more pasta water as needed to get a silky texture.
- Remove from heat, stir in Parmesan (or nutritional yeast). Adjust salt/pepper to taste.
- Serve immediately, optionally with extra cheese, fresh herbs, or red pepper flakes.
Notes
If you like, you can add peas, kale, or avocado to the sauce. For a vegan version, skip cheese or use plant-based alternative.