Spaghetti with Spinach-Avocado Sauce

Cooking Light
Spaghetti with Spinach-Avocado Sauce Recipe

Photo: Jennifer Causey Styling: Lindsey Lower

Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.


Serves 4 (serving size: about 1 cup)


+ Add To Shopping List
8 ounces uncooked whole-grain spaghetti
1 cup baby spinach leaves
1/4 cup rinsed and drained unsalted cannellini beans
1/4 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
2 garlic cloves
1 ripe peeled avocado
1/4 cup chopped tomato
2 tablespoons sliced almonds, toasted


1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid. Drain pasta.

2. Combine reserved 1/2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

Created date

February 2016

Nutritional Information

Calories 374
Fat 15.2 g
Satfat 2 g
Monofat 10.1 g
Polyfat 2.1 g
Protein 10 g
Carbohydrate 50 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 502 mg
Calcium 46 mg
Sugars 2 g
Est. Added Sugars 0 g