Spinach Avocado Pasta

This pasta dish is so creamy, albeit much healthier when compared to a traditional alfredo.  I adapted the recipe from Teaspoon of Spice.  It takes less than an hour to pull together, so it is an ideal weeknight dinner.


Spinach Avocado Pasta

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Half an onion, chopped
  • 8 cups spinach
  • 1/2 cup Greek yogurt
  • 3 avocados, skin and pits removed
  • juice of one lime
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 3/4 cup pasta water (or as much as needed to gain proper sauce consistency)
  • 1 cup Parmesan cheese
  • Red pepper flakes, optional
  • Toasted pine nuts and extra parmesan to sprinkle on top

In a large pot of boiling water cook pasta according to instructions.  Save 1 cup of the pasta water for the sauce before you drain it.

In a large skillet heat the onion, garlic, and olive oil over medium heat for one minute.  Add the spinach and cook until wilted, around 5 minutes.

In a blender, add the avocados, spinach mixture, yogurt, lime juice, salt, pepper, and puree.  Add the pasta water slowly in until it reaches the texture you want.

Mix the pasta with the sauce in a big bowl.  Add the cheese and red pepper flakes.  When serving, sprinkle on toasted pine-nuts and parmesan cheese.  Enjoy!



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