One of the nicest things that happened when I first met Grace was meeting her friends, including Llubav, a gifted artist and a mother of two. This green spaghetti, inspired by her cousin Shuggie, is one of Llubav’s go-tos. It’s a winner and is great for weeknight cooking since you don’t have to chop a thing! You just blend some spinach, torn kale, fresh basil, and garlic with feta, cream cheese, and olive oil to make a fresh but also rich sauce that wraps itself around spaghetti. I use whole wheat spaghetti here not only because it’s got a bit more nutritional bang for its buck, but also because its nuttiness really goes so well with the sauce. The sauce would also be good stirred into rice or crushed boiled potatoes. You could add a package of frozen peas or broccoli to the pasta pot at the end of cooking for another dose of vegetables (without any chopping). You could also top each portion with a fried egg for a boost of protein. Thank you, Llubav, for sharing it.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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!).
Step 3
Drain the spaghetti in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
Step 4
Serve immediately with extra crumbled feta cheese on top.
Recipe notes
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