Spaghetti with Spinach-Avocado Sauce

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Spinach

  Raw

  1 cup or 30g

• White beans

  Mature seeds, canned

  4 tbsp or 66g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon zest

  2 tsp or 4g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  1 tsp or 6g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  ¼ cup, chopped or sliced or 45g

• Almonds

  Nuts, raw

  ½ oz (23 whole kernels) or 14g

Directions

1. Cook the spaghetti according to package instructions, omitting salt. Reserve 1/2 cup of the cooking liquid (for original 4 serving recipe) and drain the pasta.
2. In a food processor, blend the reserved cooking liquid, spinach, white beans, basil, olive oil, lemon zest, lemon juice, garlic, salt, and avocado until smooth.
3. Toss the pasta with the spinach-avocado sauce until well coated. Garnish with chopped tomatoes and almonds before serving.