Creamy Spinach Pasta
This creamy spinach pasta has the best green sauce, packed with veggies and Boursin cheese.
Servings: 4 people
Ingredients
- 1 zucchini, cut into 1/2 inch chunks (about 1 1/2 cups)
- 12 oz. spaghetti or your favorite pasta
- 4 cups spinach
- 1/4 cup fresh basil leaves packed, plus more for topping
- 1 5.3 ounce Boursin garlic and herb cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- Optional: Juice of 1/2 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the zucchini and cook for 5 minutes until fork-tender. Don’t drain the water after cooking the zucchini.
- While the zucchini cooks, add the spinach, basil, Boursin, garlic powder, salt, pepper, and lemon juice (if using) to a blender. Then add the boiled zucchini plus 2/3 cup of the boiling water to the blender and blend until very smooth. Taste, adjusting seasonings if needed.
- Add the pasta to the pot of boiling water and cook until al dente, stirring every few minutes.
- Drain the pasta and return it to the pot. Add the spinach pasta sauce and stir to combine. Serve with basil leaves and more black pepper on top, if desired.
Notes
- Substitutions - This recipe would work with lots of green veggies! Feel free to add broccoli, peas, asparagus, or kale into the boiling water in step 1.
- Spinach pasta sauce - This sauce can be made and frozen for up to 3 months, then used as needed!
- Gluten free/dairy free - Use gluten free pasta and dairy free Boursin.
- HYH diet - Omit lemon.
Nutrition
Calories: 513kcal | Carbohydrates: 65g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 46mg | Sodium: 425mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3452IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 2mg
