Green spaghetti, anyone?

It’s a winner for weeknight dinners because you don’t have to chop anything. You just blend some spinach, kale, basil, and garlic with feta, cream cheese and olive to make a fresh sauce that wraps itself around the spaghettis. Add a piece of protein to it – check out my story with @rmcgeaery for some inspiration – and you have a complete meal.

Pasta often gets a bad reputation as a high carb food, but if you eat whole grain and don’t drown it in creamy sauce, it won’t ruin your diet. (Eaten in moderation) It is also a good source of fiber, folate magnesium. 

Here the recipe: (Serves 4)

Kosher Salt
1 lbs whole spaghetti
5 ounces fresh baby spinach
6 large leaves fresh kale, tough stems discarded, torn into large pieces
1 large handful fresh basil leaves
2 garlic cloves, peeled
1/2 cup crumbled feta cheese
3 tablespoons cream cheese
3 tablespoons extra-virgin olive oil

Set a large pot of water to boil and salt it generously. Add the spaghetti to the pot and cook according to the package directions.

Meanwhile, place the spinach, kale, basil, garlic, feta 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.

Drain the spaghetti in a blender and then return it to the now empty pot. Add the green sauce and stir well to combine.

Serve immediately with extra crumbled feta cheese on top.