Whole Wheat Spaghetti with Zucchini + Spinach Almond Pesto Sauce

This wholewheat spaghetti with zucchini and spinach almond pesto sauce is wholesome and delicious! With few ingredients like baby spinach, garlic, shallots and toasted almonds tossed with whole wheat pasta and thin ribbons of zucchini - so easy. Serve with garlic toast and you've got yourself one tasty meatless meal!

Course Mains & Entrees

Cuisine American-Italian

Keyword easy, meatless, pasta, spinach

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 298

Author Laurie McNamara

Equipment

Ingredients

1/3 cup blanched almonds I used marcona almonds
1 pound whole wheat pasta
4 tablespoons unsalted butter
3 cloves garlic thinly sliced
1 medium shallot sliced into half moons
kosher salt to taste
black pepper to taste
3 large handfuls baby spinach
2 small zucchinis peeled with a julienne peeler
1 pinch red pepper flakes optional
2 tablespoons freshly grated Parmesan cheese plus more for serving

Instructions

Toast almonds in a dry skillet over medium-low until lightly golden. Let cool a little bit before transferring to a mini food processor.
Season a large pot of water with 1 tablespoon of sea salt, cover and bring to a boil. Add the pasta and cook as directed on the package.
In the meantime, melt 2 tablespoons of butter in a 10-inch, deep-sided skillet. Once melted, add the shallots, garlic and a pinch of salt and pepper. Cook until softened.
Add the remaining 2 tablespoons of butter to the pan, once melted, add in the baby spinach. Stir and cook until wilted.
Transfer the spinach mixture to the mini food processor (with the almonds) and process until it resembles pesto.
Remove 2 cups of pasta water before draining the cooked pasta.
With the pan on low, splash in about 1/4 cup of the water and scrape up any brown bits on the bottom of the pan. Add in the pasta and pesto, toss to combine, adding 1-1/2 to 2 cups of pasta water to thin out the pesto into a sauce.
Then add in the zucchini and toss with the pasta, adding more pasta water as needed. Sprinkle in 2 tablespoons of Parm and a pinch or two of red pepper flakes. Taste-test and season with more salt and pepper to your personal preference.
Serve topped with extra Parmesan cheese

Nutrition