Green Spaghetti
This recipe was the first of many (consider yourself warned) that I made from Julia Turshen’s new cookbook Simply Julia. I had preordered the book and started cooking my way through it immediately upon receipt. In fact, I shared with Julia (we’re on a first name basis now) on her Instastory, the irony that I didn’t make dinner for my family the night her book arrived because I couldn’t put it down. Julia replied “@slyrooster hahaha amazing!” I completely fan-girled out! If you aren’t already familiar with Julia Turshen she is a tour de force in the culinary world. Her book, Small Victories is one of my favorites and Now & Again and Feed the Resistance are also bestsellers.
Simply Julia promises a collection of comfort food recipes with a healthier spin. Right up my alley. And this recipe for Llubav’s Green Spaghetti couldn’t be easier, prettier or more healthy. The sauce is uncooked and comes together in the blender. The addition of some pasta cooking water brings the simply ingredients together into a smooth and “creamy” sauce. The end result is vibrant perfection and would be perfect for St Patrick’s Day, I just couldn’t wait that long to share. Enjoy!
PS: I added the red pepper flakes you’ll notice in the photo because I sprinkle them on pretty much everything; they are not in the original recipe and not necessary but feel free.
Green Spaghetti
Ingredients
- kosher salt
- 1 lb spaghetti or whatever pasta you choose
- 5 oz fresh baby spinach
- 6 large leaves fresh kale (any type) tough stems discarded, torn into large pieces
- 1 large handful fresh basil leaves about 12 large leaves
- 2 cloves garlic peeled
- 1/2 c crumbled feta plus extra for serving if desired
- 3 Tbls cream cheese
- 3 Tbls olive oil
Instructions
- Set a large pot of water to boil and salt it generaously. Add the spaghetti to the pot and cook according to package directions.
- Meanwhile, place the spinach, kale, basil, garlic, feta, cream cheese and olive oil in a blender and add 1 cup of the boiling salted water from the pasta pot. Puree until smooth and season to taste with salt (it might need quite a bit depending on how salty your water is–don't be shy!).
- Drain the spaghetti in a colander and then return it to the now-empty pot. Add the green sauce and stir well to combine.
- Serve immediately with extra crubled feta cheese on top, if desired.
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March 8, 2021 @ 9:04 am
Perfect alternative to the traditional corned beef and cabbage.