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.

Prep/Cook Time: 20 Minutes, Servings: 4

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 cloves garlic, peeled
• ½ teaspoon salt
• ¼ cup grated Parmigiano-Reggiano cheese
• ¼ cup chopped walnuts, toasted
• ⅛ 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 ½ 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.

Nutritional Information

Per Serving: 489 Calories, Total Fat: 31 g, Saturated Fat: 4 g, Cholesterol: 1 mg, Carbohydrates: 46 g, Fiber: 8 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 11 g, Sodium: 351 mg, Potassium: 322 mg

© Dotdash Meredith. All rights reserved. Used with permission.