Green Spaghetti Recipe
Green spaghetti is a classic Italian pasta dish where fresh spinach and herbs are blended into a vibrant pesto sauce that coats delicate spaghetti strands. This dish combines the earthiness of basil and spinach with the richness of pecorino cheese and pine nuts, creating a light yet satisfying main course. It's a celebration of Italy's garden-fresh approach to cooking.
Ingredients
- 400 g spaghetti (14 oz)
- 200 g fresh spinach leaves (7 oz)
- 50 g fresh basil leaves (1.75 oz)
- 50 g pine nuts (3.5 tablespoons)
- 80 g pecorino romano cheese, finely grated (2.8 oz)
- 2 cloves garlic, peeled
- 100 ml extra virgin olive oil (3.4 fl oz)
- Salt to taste
- Black pepper to taste
- 30 g butter (1 oz)
- Zest of 1 lemon
Instructions
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Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente, approximately 9-11 minutes, stirring occasionally.
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While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool.
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Blanch the fresh spinach in a separate pot of boiling salted water for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain well and gently squeeze out excess moisture.
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In a food processor, combine the blanched spinach, fresh basil, cooled pine nuts, and minced garlic. Pulse until coarsely chopped.
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With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a smooth, vibrant green pesto sauce. Season with salt and black pepper to taste.
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Reserve 200 ml (6.8 fl oz) of pasta cooking water. Drain the cooked spaghetti, reserving the water for sauce consistency.
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Return the drained spaghetti to the warm pot off heat. Add the butter and 3 tablespoons of the reserved pasta water, then stir in the pesto sauce, tossing gently to coat all strands evenly.
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Add grated pecorino romano cheese and lemon zest, tossing once more to combine. If needed, add additional pasta water one tablespoon at a time to achieve a silky consistency.
Substitutions
- Substitute pine nuts with walnuts or almonds for a nuttier flavor and budget-friendly alternative
- Use parmesan cheese instead of pecorino romano for a milder, less salty taste
- Replace spinach with arugula for a peppery variation on the classic recipe
- Use store-bought fresh pesto if short on time, adding 100 ml to the cooked pasta with butter and pasta water
Tips
- Do not cook the pesto after blending; the heat can darken the color and dull the fresh herb flavor
- Reserve pasta water before draining; its starch helps emulsify the sauce and bind it to the spaghetti
- Toast pine nuts briefly to enhance their nutty flavor, but watch carefully as they burn quickly
Green spaghetti reflects the Italian tradition of leveraging seasonal produce and herbs, particularly basil and spinach from the Liguria and Tuscany regions. This dish demonstrates the simplicity and elegance of Italian cooking, where a few quality ingredients create a harmonious, balanced meal.
Frequently Asked Questions
How long does Green Spaghetti Recipe take to make?
Green Spaghetti Recipe takes about 27 minutes total — 15 minutes of prep and 12 minutes of cooking — and makes 4 servings.
What can I substitute in Green Spaghetti Recipe?
You can adapt it easily: Substitute pine nuts with walnuts or almonds for a nuttier flavor and budget-friendly alternative; Use parmesan cheese instead of pecorino romano for a milder, less salty taste; Replace spinach with arugula for a peppery variation on the classic recipe.
How should I store leftover Green Spaghetti Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Green Spaghetti Recipe?
Each serving of Green Spaghetti Recipe has about 24g of protein and 648 calories.
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