Spaghetti with Spinach-Avocado Sauce

Ingredients

• Spaghetti

  dry, enriched

  4 oz or 113g

• Spinach

  raw

  ½ cup or 15g

• White beans

  canned

  2 tbsp or 33g

• Basil

  2 tbsp, chopped or 5g

• Olive oil

  1 tbsp or 14g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  bottled

  ½ tbsp or 8g

• Garlic

  raw

  2 clove or 6g

• Salt

  table

  ½ tsp or 3g

• Avocado

  raw

  ½ fruit or 101g

• Tomatoes

  red, raw

  ⅛ cup, chopped or sliced or 23g

• Almonds

  raw

  ¼ oz (23 whole kernels) or 7g

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.