Spaghetti & Spinach Avocado “Pesto”

I used to be a really picky eater. Okay, who am I kidding…I am a really picky eater, but now I’m picky differently. I actually do like almost everything, but there was a time where anything green was immediately vetoed.

These days, I see green things and I think GET IN MY BELLY!! Seriously. I freaking love vegetables. It’s kind of ridiculous. Sometimes Steve calls me a rabbit because I eat so many veggies. There are worse things to love, right?

I actually didn’t intend for this to be a pesto. The original recipe didn’t call it a pesto, but I was surprised that, at least in my weird-o taste buds, it tasted just like delicious, oily, cheesy pesto sauce!

You guys, I freaking love pesto sauce. I also used to think it was healthy. Because it was green and not alfredo sauce. But let’s be real friends, the main ingredient is olive oil. And yes, olive oil is good in moderation, but when you like your noodles like me–sauce with a side of pasta, it adds up real quick.

So I was happy and surprised when this dish tasted just like a creamy pesto sauce! I made it for Steve, my mom, Hank and Charlie, and everyone was a huge fun!

Spaghetti & Spinach Avocado “Pesto”

yield 5 servings

adapted from Perry’s Plate’s Creamy Spinach Avocado Pasta

• 10 oz box whole grain spaghetti (whole wheat, brown rice, quinoa, etc.)
• 1/2 tbs light whipped butter
• 3 cloves garlic, minced
• 6-8 oz baby spinach
• salt and pepper to taste
• 1/3 cup nonfat plain Greek yogurt
• 1 avocado, peeled, pitted, and cubed
• 1 tbs dried rosemary
• 1 oz bleu cheese
• 2 tbs freshly grated parmesan cheese

Directions:

1. Cook pasta according to package instructions. When it’s finished, drain, setting aside 1 cup starchy cooking liquid. Set pasta and reserved liquid aside.
2. In a large, high rimmed saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes.
3. Add salt, pepper, and spinach to the saucepan. Cover and reduce heat to medium-low. Cook 4-5 minutes or until the spinach is completely wilted.
4. Transfer spinach and garlic to a medium mixing bowl. Add yogurt, avocado, dried rosemary, and 1/2 cup reserved pasta water. Stir lightly, then blend using an immersion blender (or transfer to full blender or food processor).
5. Transfer sauce back to pan, and stir in cheeses. If sauce is too thick, add extra pasta water until is reaches your desired consistency.
6. Add cooked pasta and toss thoroughly to combine. Serve and top with extra parmesan if desired.