spaghetti verde recipe
The Best spaghetti verde recipe
I love this recipe because it’s easy to customize—swap in whatever greens you have on hand, adjust the garlic or lemon to taste, and it still comes out perfect. It’s also surprisingly healthy for a pasta dish, thanks to the leafy greens and lean protein from the chicken or shrimp. Plus, it’s the kind of meal that feels like a treat but doesn’t break the bank. Whether you’re feeding a family for dinner or making a quick lunch, spaghetti verde is always a hit. And honestly? It’s one of those dishes that feels like a little extra effort doesn’t go to waste—every bite is bright, flavorful, and just a little bit special.
Classic Spaghetti Verde with Garlic and Spinach
A vibrant, fresh pasta dish featuring a bright green sauce made with tomatoes, garlic, and fresh spinach. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/2 tsp nutmeg
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
In a bowl, combine flour, salt, nutmeg, and a pinch of sugar. Make a well in the center and crack in the egg. Mix with a fork until a shaggy dough forms. -
2
Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature. -
3
Bring a large pot of salted water to a boil. Roll out the dough on a floured surface into a 12×8-inch rectangle. Cut into 1-inch-wide strips. -
4
Cook the pasta in boiling water until al dente (about 8–10 minutes). Reserve 1 cup of pasta water before draining. -
5
Heat olive oil in a saucepan over medium heat. Sauté garlic for 30 seconds until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes. -
6
Add spinach to the sauce and cook until wilted (about 2 minutes). Stir in Parmesan cheese and toss with the pasta. Add reserved pasta water if needed for creaminess.
🔧Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Pasta pot
- Colander
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1/4 cup grated Parmesan at the end.
- Use fresh spinach for the brightest green color. Frozen works too.
- Adjust garlic to taste—more for bold flavor, less for milder taste.
Watch Video Of How Classic Spaghetti Verde with Garlic and Spinach Works
❓ Frequently Asked Questions About Spaghetti Verde with Garlic and Spinach
1. What is the best way to prepare the basil and garlic for the spaghetti verde sauce?
To keep the flavors vibrant and prevent the basil from turning bitter, gently toss the fresh basil leaves with a pinch of salt and let them sit for about 10 minutes. Afterward, finely chop the leaves and sauté them with the garlic in the pan until just wilted—don’t overcook them, or the taste will fade.
2. Can I substitute the ricotta for another cheese in this recipe?
While ricotta adds creaminess, you could use a mild mozzarella or even a blend of Parmesan and fresh cream cheese for a slightly different texture. Just ensure the cheese melts smoothly when mixed into the sauce. Avoid sharp cheeses like provolone, as they may overpower the dish.
3. How do I know when the pasta is cooked al dente?
Test the pasta by biting into one piece—it should have a slight bite, not mushy. If it feels too firm, cook it another 1–2 minutes. Reserve about ½ cup of pasta water before draining to help loosen the sauce if needed.
4. Why does my spaghetti verde taste bland or lack depth?
Several factors could affect flavor: undercooked basil, too much water in the sauce, or not enough acidity (like lemon juice). To fix it, increase the garlic and basil by 1–2 cloves/leaves, add a squeeze of lemon juice at the end, or simmer the sauce longer to concentrate the flavors.
5. Can I make this dish ahead of time and reheat it?
Yes! Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan over medium-low heat, stirring occasionally, and add a splash of pasta water to restore creaminess. Avoid boiling, as it can make the sauce separate.
