Ingredients
Scale
- 1 pound spaghetti or linguine (I use half whole wheat and half regular pasta)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 cups spinach
- 2 avocados, skin and pits removed
- 1/4 cup fresh Italian parsley
- 2 teaspoons lemon juice
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 3/4 cup pasta water
- 1/4 cup Parmesan cheese
- Red pepper flakes, optional
Instructions
- In a large pot of boiling salted water, cook past according to directions. Save 1 cup pasta water before draining.
- While pasta is cooking, heat 1 tablespoon olive oil in large skillet over medium heat. Add garlic and sauté for 1 minute. Add spinach and sauté with tongs until spinach is totally wilted, about 2 – 3 minutes.
- In a blender or food processor, add sautéed spinach, avocados, parsley, lemon juice, pepper and salt. Blend well. Slowly add 3/4 cup pasta water and blend again (if sauce seems too thick, add a little more pasta water). Add in cheese and blend.
- In a large serving bowl, toss hot spaghetti with spinach avocado sauce. Sprinkle with more cheese and red pepper flakes, if desired, and serve.