Here’s a vibrant, flavorful Green Spaghetti — pasta coated in a bright green sauce made from herbs and vegetables. Think of it as a twist on pesto or a veggie-packed creamy sauce.

⭐ Green Spaghetti

Ingredients (Serves 2–3)

For the Pasta

8 oz (about 225 g) spaghetti or any pasta
Salted water for boiling

For the Green Sauce

1–2 cups fresh spinach (or mix with kale or arugula)
½ cup fresh basil leaves
2–3 garlic cloves
¼ cup parmesan cheese (optional)
¼ cup olive oil
2–3 tbsp water or pasta cooking water
½ tsp salt (to taste)
¼ tsp black pepper
Optional: 2 tbsp pine nuts or walnuts for extra flavor

Instructions

1. Cook Pasta

Boil pasta in salted water according to package directions until al dente.
Reserve ¼ cup pasta water before draining.

2. Make the Green Sauce

In a blender or food processor, combine spinach, basil, garlic, olive oil, cheese, salt, pepper, and nuts if using.
Blend until smooth, adding water or pasta water as needed for desired consistency.

3. Combine

Toss drained pasta with the green sauce in a large pan or bowl.
Heat gently on low for 1–2 minutes to warm through and coat evenly.

4. Serve

Serve immediately, topped with extra parmesan, chili flakes, or toasted nuts.
Optional: drizzle extra olive oil or a squeeze of lemon juice for brightness.

Tips

For a creamier version, add 2–3 tbsp cream or Greek yogurt to the sauce.
Spinach can be substituted with broccoli, peas, or zucchini for a different green twist.
To boost flavor, sauté garlic lightly before blending.

I can also give a vegan version, a green spaghetti with avocado sauce, or a protein-packed version with chicken or shrimp.