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Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
2cupsloosely packed freshbasil leaves, plus more for garnish
7tablespoonsextra-virgin olive oil
2teaspoonsgratedlemon zest
1tablespoonlemon juice
2mediumcloves garlic, peeled
1/2teaspoonsalt
1/4cupgratedParmigiano-Reggiano cheese
1/4cupchopped walnuts, toasted(see Tip)
1/8teaspoonground pepper
DirectionsBring 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleTransfer 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleDivide 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.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 1 cupCalories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mgEatingWell.com, February 2024
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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleTransfer 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleDivide 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.TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Nutrition InformationServing Size: 1 cupCalories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg
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.
TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Nutrition InformationServing Size: 1 cupCalories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg
Nutrition Information
Serving Size: 1 cupCalories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg
Serving Size: 1 cup
Calories 489, Fat 31g, Saturated Fat 4g, Cholesterol 1mg, Carbohydrates 46g, Total Sugars 2g, Added Sugars 0g, Protein 11g, Fiber 8g, Sodium 351mg, Potassium 322mg
EatingWell.com, February 2024
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