Creamy Green Pasta Sauce Recipe
Savory, lemony, and zippy green pasta sauce is not only a fantastic way to eat your greens, but dare I say a more delicious alternative to pesto or marinara sauce. Packed with vibrant spinach, cheesy Parmesan, and aromatic basil & garlic, it's a light and healthy dinner that you can have on the table in less than 30 minutes.
Servings: 6 servings
Calories: 396kcal
Equipment
- 1 Food processor or blender
Ingredients
- 1 pound pasta (I prefer spaghetti or linguine noodles)
- ¼ cup olive oil
- 3 garlic cloves, sliced
- 10 ounces fresh baby spinach
- ½ cup grated Parmesan cheese, plus more for serving
- 1 cup (packed) fresh basil leaves
- zest and juice from 1 lemon (about 2 Tablespoons of lemon juice and 1 Tablespoon of lemon zest)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional garnish)
Instructions
Cook the pasta:
- Over high heat, bring a large pot of (generously salted) water to a boil. Cook pasta according to package instructions. After pasta is cooked, set aside ½ cup of pasta water and drain the pasta.
Make green sauce:
- While pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic and saute for 1 minute. Add spinach and cook, using tongs to toss frequently, until spinach has wilted.
- Transfer spinach mixture to a food processor or blender. Add the Parmesan cheese, basil, lemon juice and zest, salt, and pepper, and blend until mixture is smooth and creamy, stopping once to scrape down the sides.
Assemble pasta:
- After draining the pasta, return it to the previously used large skillet or a large mixing bowl. Pour pasta sauce over noodles, along with 2 tablespoons of pasta water, and toss well with tongs so that noodles are well-coated with the sauce. Add more pasta water as needed, continuing to toss noodles, until you have a silky sauce.
- Season to taste with additional salt and black pepper if necessary. Garnish with red pepper flakes (if using) and serve immediately.
Notes
- Storage: Place in an airtight container and keep in the refrigerator for up to 3 days.
- How to freeze: After sauce has completely cooled, transfer it to a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight.
- How to reheat: Place leftovers in a medium skillet with 1-2 tablespoons of water, and heat on medium-low for 5-7 minutes, until heated through.
- Salt pasta water. Be generous when you salt your pasta water. As the water is absorbed into the noodles, the salt is absorbed along with it, giving it flavor. So, be generous with the salt!
- Reserve pasta water. Be sure to reserve ½ cup of pasta water before draining your pasta. It contains starch, which helps to thicken the sauce and ensures that it sticks to the pasta.
- Cook pasta al dente. Nobody likes overcooked pasta, so be sure to cook your pasta according to package instructions. It should be firm-tender and chewy when you bite into it.
Nutrition
Calories: 396kcal | Carbohydrates: 60g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 371mg | Potassium: 563mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6576IU | Vitamin C: 21mg | Calcium: 234mg | Iron: 4mg