Llubavs Green Spaghetti Recipes

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LLUBAV'S GREEN SPAGHETTI



Llubav's Green Spaghetti image

No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.

Provided by Julia Turshen

Categories     HarperCollins     Dinner     Pasta     Kale     Spinach     Basil     Feta     Vegetarian     Quick & Easy     Tree Nut Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound (453 g) whole wheat spaghetti, or whatever type of pasta you'd like
5 ounces (141 g) fresh baby spinach
6 large leaves fresh kale (any type), tough stems discarded, torn into large pieces
1 large handful fresh basil leaves (about 12 large leaves)
2 garlic cloves, peeled
½ cup (50 g) crumbled feta cheese, plus extra for serving
3 tablespoons cream cheese
3 tablespoons extra- virgin olive oil

Steps:

  • Set a large pot of water to boil and salt it generously. Add the spaghetti to the pot and cook according to the package directions.
  • Meanwhile, place the spinach, kale, basil, garlic, feta cheese, cream cheese, and olive oil in a blender and add 1 cup (240 ml) of the boiling salted water from the pasta pot. Puree until smooth and season to taste with salt (it might need quite a bit depending on how salty your water is-don't be shy!).
  • Drain the spaghetti in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
  • Serve immediately with extra crumbled feta cheese on top.

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