Green Goddess Pasta
This Green Goddess Pasta is a 30-minute veggie-packed dinner that tastes like pesto, keeping nutrients intact.
Equipment
- large pot
- blender
Ingredients
Vegetables and Beans
- 1 bunch fresh kale ribs removed
- 1 10-oz bag fresh spinach
- 1 14-oz can white beans like navy, cannellini, great northern, or butter beans
- 1 cup grated parmesan
- 1 cup loosely packed basil leaves
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic
- ¼ teaspoon salt may need more
- 1 lb pasta of choice
Instructions
Cooking Instructions
- Bring a large pot of water to a boil. Add kale and cook for 5 minutes. Add spinach and cook for 2 more minutes until greens are wilted. Remove greens from pot while keeping water in the pot.
- Bring the same water back to a boil and add pasta. Cook according to package instructions. When done, strain pasta and reserve a few cups of the pasta water.
- Add cooked greens, 1 cup of pasta water, and all remaining ingredients to a blender. Blend with the lid slightly ajar for 2 to 3 minutes until smooth. Add more pasta water if needed to achieve desired consistency. Taste and add more salt if needed.
- Stir the sauce into cooked pasta and serve immediately, topped with grated parmesan.
Notes
Don’t overcook the pasta, especially gluten-free pasta as it can become gummy. There's no need to rinse the pasta as the extra starch helps the sauce cling to the noodles. This recipe is best enjoyed right away, as the sauce thickens when cooled. Leftovers can be stored in an airtight container for up to four days. Reheat with a bit of water or cream on the stovetop while stirring.
Nutrition
Serving: 1servingCalories: 143kcalCarbohydrates: 18.8gProtein: 12.1gFat: 3.5gSaturated Fat: 2.1gCholesterol: 10mgSodium: 381mgPotassium: 912mgFiber: 6.4gSugar: 0.9gCalcium: 367mgIron: 4mg
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