Moroccan Green Spaghetti
Today, there’s an event that is globally celebrated, and it’s St Patrick’s Day! Parades, people wearing green, and festivals are the highlights of the day! The Chicago River is turning green and so is the London Eye 🎡 and Sydney Opera House…
If you’re in the mood for green foods and beverages, here are a few suggestions: Gnudi aka Malfatti, Spinach Crêpes, Grasshopper Pie, Creamy Avocado Dressing 🥑, Spinach & Ricotta Scrambled Eggs, Chocolate Mint Nanaimo Bars, Green Smoothie, Shamrock Shake Copycat, Chocolate Grasshopper Martini, etc.
There’s another one that fits this “color profile” perfectly and it’s my Moroccan Green Spaghetti! Super easy to make, this healthy dish 💚 can be enjoyed in less than 30 minutes! It’s original and incredibly tasty… a great recipe to make, especially for today’s event!
The sauce is made while the spaghetti is cooking. After the onions are softened, which takes no more than 5 minutes, the rest goes pretty quickly. When the spinach 🍃 is wilted, the cooked ingredients are blended along with feta cheese, seasonings, and reserved pasta water.
What makes this Moroccan Green Spaghetti 🍝 very different from any other “similar” recipe is the pesto. I don’t use any kind – no, no, no -, I use one of my Pesto 8 Ways (2 series), and it’s my Moroccan Pesto recipe!
Can you make it with just regular pesto? Of course, BUT you’ll be missing out on flavor! The ingredients that go into it are more complex than the basic pesto simply made with basil, garlic, pine nuts, and cheese 🧀. Have a look, and you’ll understand why you should make it… Moroccan Pesto
To achieve the perfect consistency for the sauce, some reserved pasta water 💦 is added when blending the ingredients. It doesn’t need much to get a nice, thick consistency… maybe a ¼ cup at the most! I suggest adding a little at a time.
Although ideal for today’s celebration, this delicious Moroccan Green Spaghetti is perfect for a weeknight meal. It’s easy and quick to make 👩🍳👨🍳, plus loaded with healthy ingredients! It’s certainly an original recipe you’ll want to try soon…
Bon Appétit! 🍽
Check out these other tasty pasta recipes… 😀
– Italian Sausage, Spinach & Ricotta Cannelloni
– Pasta alla Caponata
– Creamy Tortellini Boscaiola
– Duck Ragù with Pappardelle
– Italian Gnocchi Casserole
– Crab Shell Pasta
– Cacio e Pepe
– Pastitsio
– Lasagna Roll Ups
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Moroccan Green Spaghetti
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Ingredients
SPAGHETTI
- coarse sea salt, as needed
- 10 ounces spaghetti or linguine see Recipe
- 1/4 cup reserved pasta water
SAUCE
- 1 1/2 tbsp. olive oil tips & tricks
- 3/4 cup red onions, chopped
- ground Himalayan pink salt, to taste
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- 6 tbsp. Moroccan pesto see Recipe
- 4 cups baby spinach leaves, packed
- 1/2 cup feta cheese, crumbled
- 1 tsp. hot paprika
- freshly ground mixed peppercorns, to taste
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
- 1/4 cup toasted slivered almonds, for garnish
- 4 lemon wedges, for serving
Directions
- In a large pot of salted boiling water, cook pasta according to package directions. Drain but reserve ¼ cup pasta water.
- Meanwhile, in a skillet over medium heat, add oil. When sizzling, add onions and season with salt. Sauté for 4 to 5 minutes or until softened.
- Add ginger and garlic; sauté for 1 minute. Add Moroccan pesto and stir to coat. Add spinach and stir until wilted, about 1:30 to 2 minutes.
- In the jar of a blender, add cooked ingredients, feta cheese, paprika, and freshly ground mixed peppercorns.
- On low speed, process for a few seconds before slowly pouring in reserved pasta water; blend until smooth to desired thickness. Taste and adjust seasoning if needed.
- Return sauce to skillet, and still on medium heat, add half cooked noodles, and gently stir until coated before adding the remaining pasta.
- Spoon into warm bowls, garnish with fresh chopped parsley and toasted almonds, and serve with lemon wedges.
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