I feel like this pasta was just really healthy! Spinach, avocado, beans…and it’s vegan! This dish was super easy…just boil the pasta and mix most of the other ingredients in a food processor. Both kids liked this, and my 9 year old had seconds. Don’t leave off the tomatoes and almonds. They really do add something to the dish!
Spaghetti with Spinach-Avocado Sauce
(Cooking Light, April 2016)
8 ounces uncooked whole-grain spaghetti
1 cup baby spinach leaves
1/4 cup rinsed and drained unsalted cannellini beans
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
2 garlic cloves
1 ripe peeled avocado
1/4 cup chopped tomato
2 tablespoons sliced almonds, toasted
1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.
2. Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.