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One-Pot Spinach Pasta

Adapted from Jake Cohen
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 4 cups baby spinach, washed and dried
  • 1 cup basil, washed and dried
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 6 tbsp olive oil, divided into two
  • 1 lemon, zested and juiced
  • 1 tbsp nutritional yeast
  • 2 cloves garlic, thinly sliced
  • 1/2 tsp crushed red pepper
  • 1 pound dried spaghetti
  • 3 cups water
  • salt and pepper, to taste

Instructions
 

  • In a food processor or blender, place spinach, basil, pepitas, 3 tablespoons of olive oil, lemon zest, lemon juice and nutritional yeast, and purée until smooth. If necessary you can add 1/4 cup water. Season with salt and pepper and set aside in a bowl.
    In a wide skillet, heat remaining 3 tablespoons of olive oil with garlic and crushed red pepper and sautée for 2 minutes. Add the spaghetti and water. Bring to a simmer and stir to keep pasta from sticking together. Cook until the water has reduced to a creamy consistency and pasta is al dente, about 12-15 minutes. Remove from heat and add spinach pesto. Pasta will continue to cook so make sure you remove from the heat while there is still a little bit of water yet. Adjust your seasonings with salt and pepper.