Super green spaghetti is a twist on traditional pasta night

Do you love your pasta, but get tired of tomato-based sauces? Whether your goal is to add more healthy greens to your diet or simply try something new, this Super Green Spaghetti is sure to fill the bill. This dish is a part of our regular meal planning rotation. It can be made in about thirty minutes, tastes great, and is guilt-free thanks to the healthy greens as the main ingredient. (If you want to see the original recipe, you can find it here.)

Super green spaghetti

For a very different and delicious dinner option, try this twist on traditional spaghetti. The original recipe and photo are courtesy of Jamie Oliver at https://www.jamieoliver.com/recipes/pasta-recipes/super-green-spaghetti/

• 1 1/2 tbsp extra virgin olive oil
• 6 oz. dried spaghetti
• 4 cloves of garlic
• 8 oz. kale or spinach
• 2 tbsp parmesan cheese
• parmesan or ricotta cheese for serving

1. Bring a pot of salted water to a boil

2. Tear the stems out of the kale and discard, then add the leaves to the boiling water for 5 minutes.

3. Peel the garlic and add to the boiling water

4. Pour 1 1⁄2 tablespoons of extra virgin olive oil into a blender, then add in the parmesan.

5. Using tongs or a sieve, transfer the kale leaves and garlic straight into the blender and process until super-smooth. Taste and season with sea salt and black pepper.
6. Cook the pasta in a pan of boiling salted water according to the packet instructions

7. Drain the pasta, reserving a mugful of cooking water.

8. Return pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed

9. Divide between plates and serve with more grated parmesan or a dollop of ricotta

We normally don’t have ricotta cheese on hand, so unless we’re planning other meals that use it, we use parmesan for the finish.

Like all of my other recipes, Super Green Spaghetti can be made gluten-free easily. Simply substitute gluten-free pasta for the regular. It’s that easy. If you liked this recipe and want to see another of our pasta favorites, check out last month’s, Greek Penne and Chicken—a weeknight favorite.

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