Weekly Winner:  Creamy, Dreamy, Green-y … Pasta??

It may not always be easy being green, to paraphrase Kermit, but sometimes it is and it is also incredibly tasty.  Friday’s spaghetti dinner was a surprisingly light, healthy take on pasta in a luscious cream sauce — one of my all-time favorite things.  And, to top it all off… It was vegetarian!  What is happening to us??

Amazingly I did not miss my usual pork product in the pasta, or the cream, or even the butter for that matter. Come to think of it, there wasn’t even cheese in this dish!  And, I went back last night to finish the leftovers when there was also leftover pizza in the fridge.  Pizza with bacon, I might add!  I don’t even recognize myself sometimes.

The recipe comes from Cooking Light and besides being wonderfully fresh and downright pretty, it is incredibly simple and comes together in no time.  My only alteration to this recipe is that it called for whole wheat pasta.  Yeah, that’s not going to happen in this house anytime soon.  I go for the real stuff.  The other funny thing about the recipe is that it specifically asked for one “peeled” avocado.  Really???  Has anyone out there ever attempted to eat an unpeeled avocado?  Thanks for clearing that up. Trust me…. It can be easy being green but only if you remember to peel the avocado.

Spaghetti with Spinach-Avocado Sauce

Serves 4 (or three in this house)


8 ounces uncooked 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 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.

3. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

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