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Spaghetti with Creamy Lemon-Spinach Sauce


  • 8 ounces whole-wheat spaghetti

  • 1 (9-ounce) package baby spinach (about 8 cups)

  • 2 cups loosely packed fresh basil leaves, plus more for garnish

  • 7 tablespoons extra-virgin olive oil

  • 2 teaspoons grated lemon zest

  • 1 tablespoon lemon juice

  • 2 medium cloves garlic, peeled

  • 1/2 teaspoon salt

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • 1/4 cup chopped walnuts, toasted (see Tip)

  • 1/8 teaspoon ground pepper


Step 1: Cook Spaghetti

Bring water to a boil in a large Dutch oven over high heat. Add spaghetti; cook according to package directions. Reserve 1/2 cup cooking water; drain the spaghetti. Do not wipe the pot clean.

Step 2: Create Creamy Lemon-Spinach Sauce

Meanwhile, process spinach, basil, oil, lemon juice, garlic and salt in a blender until smooth and bright green, 1 to 2 minutes.

Step 3: Mix Spaghetti with Lemon-Spinach Sauce

Transfer the spinach mixture to the Dutch oven; add the cooked spaghetti and toss with tongs until well coated. Add the reserved cooking water, 2 tablespoons at a time as needed, to thin sauce.

Step 4: Add Final Ingredients and Serve!

Divide among 4 bowls. Top with 1 tablespoon each Parmigiano-Reggiano and walnuts; sprinkle evenly with pepper and lemon zest. Garnish with additional basil, if desired.

What we recommend:

For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutritional Information:

Calories: 489

Fat: 31g

Saturated Fat: 4g

Cholesterol: 1mg

Carbohydrates: 46g

Total Sugars: 2g

Added Sugars: 0g

Protein: 11g

Fiber: 8g

Sodium: 351mg

Potassium: 322mg

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