Want to read more? Create a FREE account on aarp.org.
A healthy lifestyle helps protect the brain. Make brain health a habit and register on aarp.org to access Staying Sharp.
Login to Unlock AccessNot Registered? Create Account
- Add to My Favorites
- Add back to My Favorites
- Remove from My Favorites
- Mark as complete
Add to My Favorites
Added to My Favorites
Completed
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
- 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.
- 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.
- 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.
© Dotdash Meredith. All rights reserved. Used with permission.

Create the Good
Find nearby volunteer opportunities that interest you
AARP Medicare Resource Center
Helpful resources to manage your current Medicare situation