Spinach Pasta

Spinach Pasta

from bhg.com
Entree
20 min
4 servings
152 kcal / serving

Put the best of spring's early harvest to use in this quick weeknight pasta recipe. The bright green sauce is made with spinach and a trio of fresh herbs including parsley, basil, and cilantro. Round out the flavors with plenty of garlic and lemon juice.

Ingredients

  • 8 ozpasta
  • 1 tbspolive oil
  • ½ cupchopped shallot or onion
  • 3 clovesgarlic, chopped
  • 5 ozfresh spinach
  • ½ cupfresh basil
  • ½ cupfresh parsley
  • ¼ cupfresh cilantro
  • ¾ cupvegetable broth
  • ½ tspsalt
  • 1 tbsplemon juice

Directions

  1. 1

    Cook Pasta Cook pasta according to package directions, reserving 1 cup pasta water. Cover pasta to keep warm.

  2. 2

    Cook Greens Heat oil in an extra large deep sided skillet over medium heat. Add shallot. Cook until translucent, about 5 minutes. Add garlic, cook until fragrant, 1 to 2 minutes. Add spinach and cook until spinach is wilted, about 1 minute.

  3. 3

    Make Sauce In a blender or food processor combine spinach mixture, basil, parsley, dill and broth. Cover and blend until smooth.

  4. 4

    Assemble and Serve Return sauce to the skillet and heat over medium low heat, until heated through, 2 to 3 minutes. Add pasta and heat through. Add reserved pasta waster, 2 tablespoons at a time, to desired consistency. Top with radishes, micro greens, snap peas and additional herbs, as desired.