Spaghettini Verdi
Elevate your pasta night with the vibrant and wholesome flavors of Spaghettini Verdi, a luscious dish combining tender spaghettini with a creamy, homemade spinach and basil pesto. This recipe celebrates fresh, nutrient-packed ingredients like bright spinach, fragrant basil, and toasted pine nuts, blended to perfection with Parmesan, garlic, and a hint of lemon for a zesty twist. Ready in just 25 minutes, this quick yet elegant meal achieves a silky texture with reserved pasta water and a final toss in the velvety green sauce. Perfect for a light yet indulgent dinner, Spaghettini Verdi is a feast for the senses and a delightful way to bring a taste of Italy to your table. Don't forget to top it with extra Parmesan and fresh basil for a stunning finish!
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Recipe Information
Ingredients
- 250 grams spaghettini
- 100 grams fresh spinach
- 30 grams fresh basil leaves
- 60 milliliters extra virgin olive oil
- 2 garlic cloves
- 50 grams grated Parmesan cheese
- 30 grams pine nuts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 120 milliliters water (reserved pasta water)
Instructions
Bring a large pot of salted water to a boil and cook the spaghettini according to package instructions until al dente. Reserve 120 milliliters (about 1/2 cup) of pasta water and drain the rest.
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Remove from heat and set aside.
In a blender or food processor, combine the fresh spinach, basil leaves, garlic cloves, toasted pine nuts, half of the Parmesan cheese (25 grams), olive oil, lemon juice, and lemon zest. Blend until smooth, adding a splash of reserved pasta water if necessary to achieve a creamy consistency.
In the same pot used to cook the pasta, add the spinach-basil sauce over low heat. Stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
Add the cooked spaghettini to the pot with the sauce. Toss gently to coat the pasta evenly in the sauce. Season with salt and freshly ground black pepper to taste.
Divide the spaghettini between plates. Top with the remaining Parmesan cheese and garnish with a few extra basil leaves, if desired.
Serve immediately and enjoy your fresh and flavorful Spaghettini Verdi!
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3293 mg | 143% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 3.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
