Description
A vibrant, comforting pasta dish perfect for cozy evenings or special weeknight dinners. This creamy green spaghetti blends fresh spinach, herbs, and garlic into a silky, flavorful sauce that clings to every strand of pasta. It’s fresh, satisfying, and simple enough for any home cook to prepare.
Ingredients
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12 oz (340 g) spaghetti
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2 tablespoons olive oil
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6 cloves garlic, minced
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2 cups fresh spinach, packed
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1 cup fresh parsley leaves
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1/2 cup fresh basil leaves
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1/2 cup heavy cream or plant-based cream alternative
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1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional)
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1/2 cup reserved pasta water
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Zest of 1 lemon
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1 tablespoon lemon juice
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Fresh herbs for garnish (parsley, basil, or chives)
Instructions
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Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
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Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1–2 minutes until fragrant, being careful not to burn it.
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In a blender or food processor, combine spinach, parsley, basil, lemon zest, and lemon juice. Blend until smooth, adding a splash of reserved pasta water as needed to create a silky puree.
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Add the green puree to the skillet with garlic. Pour in the cream and stir over low heat until smooth and warmed through. Gradually mix in Parmesan cheese until fully incorporated.
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Add the drained spaghetti to the skillet, tossing to coat evenly with the sauce. Adjust consistency by adding more reserved pasta water if necessary.
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Season with salt, black pepper, and optional red pepper flakes. Toss again to distribute seasoning.
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Plate the spaghetti and garnish with extra fresh herbs and a sprinkle of Parmesan or nutritional yeast. Serve immediately.
Notes
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Fresh herbs are key for a vibrant flavor and color.
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Adjust cream and pasta water ratios for preferred sauce thickness.
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Can be made vegan by substituting plant-based cream and nutritional yeast.
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Sauce can be prepared ahead and stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes