8 ounces whole-wheat spaghetti
1 (9-ounce) package baby spinach (about 8 cups)
2 cups loosely packed fresh basil leaves, plus more for garnish
7 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
1 tablespoon lemon juice
2 medium cloves garlic, peeled
1/2 teaspoon salt
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped walnuts, toasted (see Tip)
1/8 teaspoon ground pepper
Bring water to a boil in a large Dutch oven over high heat. Add spaghetti; cook according to package directions. Reserve 1/2 cup cooking water; drain the spaghetti. Do not wipe the pot clean.
Meanwhile, process spinach, basil, oil, lemon juice, garlic and salt in a blender until smooth and bright green, 1 to 2 minutes.
Transfer the spinach mixture to the Dutch oven; add the cooked spaghetti and toss with tongs until well coated. Add the reserved cooking water, 2 tablespoons at a time as needed, to thin sauce.
Divide among 4 bowls. Top with 1 tablespoon each Parmigiano-Reggiano and walnuts; sprinkle evenly with pepper and lemon zest. Garnish with additional basil, if desired.
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