Originally posted February 06, 2017

Spaghetti with Spinach-Avocado Sauce

Spaghetti with Spinach-Avocado Sauce by alchemisty

a quick and easy alternative to pesto.

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 cup baby spinach leaves
  • 1/4 cup rinsed and drained cannellini beans
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 garlic clove
  • 1/4 t salt
  • 1 ripe peeled avocado
  • parmesan for garnish
  • sauteed mushrooms or chopped tomatoes for topping.
4 servings

Directions

1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

2. Combine reserved 1/2 cup cooking liquid, spinach, and next 9 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Top with mushrooms or tomatoes and some grated parmesan.

20 minutes

Comments

Comment
Cancel

There are no comments. Be the first to add one.

Adapted from

Cooking Light
views saves adapts comments
623 0 0 0