Moroccan Green Spaghetti
Healthy, tasty, and original, this Moroccan Green Spaghetti is a great dish to enjoy anytime or for St Patrick’s Day…
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.