Spaghetti with Creamy Lemon-Spinach Sauce

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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.

a recipe photo of the Easy Spaghetti with Spinach Sauce
Photo:

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Active Time:
20 mins
Total Time:
20 mins
Servings:
4
the ingredients to make the Easy Spaghetti with Spinach Sauce

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

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

  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.

    a photo of the sauce ingredients in the food processor

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  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.

    a photo of the pasta being mixed in the sauce

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  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.

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

EatingWell.com, February 2024

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