Great Green Pasta Sauce

Great Green Pasta Sauce
So you’ve heard of red sauce and white sauce, but have you heard of green sauce? I’m not talking about pesto (I love pesto and could put it on anything) – I am talking about mean-green-eat-your-veggies pasta sauce!

You really could sneak any vegetable into this pasta sauce. For example, we had some left over broccoli that needed to be used up, so I threw it into the food processor with everything else. Kale would be another great vegetable to incorporate in this recipe. When we have kids, I’ll probably be the type of mom to sneak extra veggies into things – “Mom why are their peas in my cereal?” “Oh, those are just round mini marshmallows!”

Great Green Pasta Sauce

This recipe originally suggested adding some roasted tomatoes to the finished dish, but Ryan has an aversion to that red round vegetable, so it was a no-go at my house, but I think that would be a delightful addition.

Great Green Pasta Sauce

Yield: 6-8 servings

Ingredients

    For the sauce
  • 12-16 oz. pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3/4 cup chopped yellow onion
  • 3-4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 16 oz spinach
  • 1 avocado, split and pitted
  • 6 tbsp fresh basil leaves, packed
  • 6 tbsp greek or plain yogurt
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • *Plus any additional green vegetables you want to add

Instructions

  1. Cook pasta according to the package directions.  Drain, reserving 1/2 cup of the pasta water for use in the sauce.
  2. While the pasta is cooking, melt the butter with the olive oil in a large sauté pan over medium-high heat.  
  3. Add the onion and cook until softened, about 5 minutes.  
  4. Stir in the garlic and red pepper flakes, cook about 1 minute more.  
  5. Add the spinach, cover the pan, and reduce the heat to medium.  (You may have to add the spinach a little at a time if there isn't room for all of it right away)  
  6. Stir occasionally until all the spinach has wilted.
  7. In a food processor or blender combine the onion-spinach mixture with the avocado, basil, yogurt and parmesan.
  8. Process until the mixture is smooth, adding a small amount of pasta water as necessary to achieve a smooth consistency.  
  9. Toss the sauce with the noodles and serve immediately. Add roasted tomatoes and additional parmesan, if desired.

Recipe adapted from Annie's Eats

http://thefirstyearblog.com/great-green-pasta-sauce/

Voila, great green pasta sauce! This recipe really makes a ton of sauce, so be prepared to share or freeze some of it, or cut the recipe in half.

Great Green Pasta Sauce
So, Sunday morning catch-up.. how was your week? It’s always busy around here, but last night Ryan and I went star-gazing. There were clear skies and when I was getting home from work, I looked up and had a “Wow, I forgot there are stars in the sky” moment. You don’t see a ton of stars when living in Minneapolis, but I guess that’s one thing I like about the wide open corn fields of Illinois.

name tag 2 11_18

14 Responses to “Great Green Pasta Sauce”

  1. Heather — August 4, 2013 at 10:11 am

    Wow! What a great idea! I wouldn’t think to put avocado with pasta, sounds interesting. I hope you will share this at the what i am eating linky party! http://www.townsend-house.com/2013/08/what-i-am-eating-39.html

    • The First Year Blog — August 4, 2013 at 1:24 pm

      Avocado with pasta is so good! Another simple sauce recipe would be 1 avocado, several fresh basil leaves, a little lemon juice, and parmesan cheese all mixed up in a blender.

  2. Lanaya | Raising Reagan — August 4, 2013 at 1:03 pm

    I have to admit I was always scared to try pasta that didn’t have red sauce .. then I had green sauce once and about died. It was SO good. Love this recipe — thank you Beth!

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    ¤´¨)
    ¸.•*´
    (¸¤ Lanaya | xoxo
    Raising-Reagan.com

  3. Nicky @ Pink Recipe Box — August 5, 2013 at 2:22 am

    I always pair a red/meat sauce with pasta, so I’m really looking forward to trying this – pinning. So happy it includes yoghurt instead of cream, too! :) I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-3/

    • The First Year Blog — August 5, 2013 at 8:14 am

      I will come link up, thank you!

  4. Yum! This looks so good, and I’m all about sneaking in healthy veggies into yummy meals! Pinned it to try! :)

  5. Lisa @ Fresh Eggs Daily — August 6, 2013 at 5:42 am

    I really enjoyed your post. I just found you over at The Scoop and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.
    http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop.html

    Lisa
    Fresh Eggs Daily
    http://www.fresh-eggs-daily.com

    • The First Year Blog — August 6, 2013 at 8:21 am

      Hi Lisa! I am stopping by :-)

  6. Jeni — August 7, 2013 at 2:20 pm

    Sounds very tasty!

  7. lydiaf1963 — August 9, 2013 at 8:44 am

    Great idea! I’ll bet it’s good over boiler or roasted potatoes, too.

    • The First Year Blog — August 9, 2013 at 5:59 pm

      Oh boy, I never thought of that but I bet it would be great!

  8. Sarah — August 9, 2013 at 11:58 am

    Sounds yummy! Very pretty too.

  9. Tori — August 12, 2013 at 9:14 pm

    This looks so good! Thanks for sharing! You are featured this week!:) Have a great week Beth!!

    • The First Year Blog — August 13, 2013 at 7:40 am

      Thanks Tori!!

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