This family friendly pasta is filled with light, bright flavor and a touch of cream. Ready in just 15 minutes, this dish is comforting pasta with a healthy twist.
Bring a large pot of generously salted water to a boil. Cook one pound of spaghetti according to package instructions. Reserve ¼ cup pasta water.
In a food processor, blend baby spinach, basil leaves, lemon juice, parmesan cheese, and olive oil until you have a smooth pesto.
In a large skillet, warm spinach basil pesto with cream and ¼ cup of pasta water. Season with salt and pepper as needed. Do not bring to a simmer. Pesto isn’t meant to be cooked.
Toss cooked spaghetti in spinach pasta sauce.
Sprinkle with freshly grated parmesan and serve.
Notes
How long can I store Spinach Basil Pesto in the fridge?You can keep spinach pesto in a food storage container in the refrigerator for up to 5 days. The lemon juice will keep the puree from turning brown. Can I store Spinach Basil Pesto in the Freezer?Spinach pesto sauce can be stored in a food storage container in the freezer for up to 6 months.Tips for success
Salting the pasta water is important, and the water should be really salty. I’ve always been told it should be as salty as the sea.
Reserve the pasta water. The starch from the water helps the sauce cling to the spaghetti. The salt from the water adds flavor.
Creamy pesto sauce should not be cooked. Just warm it up so that you aren’t pouring cold sauce over the pasta and cooling off the dish.
Make a double batch and freeze half for another day when you haven’t been shopping.
If you don’t have cream you can substitute these items.
¼ Cup of Cream Cheese plus a little extra pasta water.