Green Cavolo Nero and Spinach Spaghetti
In my opinion, you can never have enough green sauce recipes! I love this version with cavolo nero (black kale) and spinach. It’s seasoned with lemon and garlic—a pure delight served with ricotta salata and roasted pine nuts! Yum!
Looking for a creamy, easy green pasta recipe? These spaghettis with spinach and cavolo nero are the perfect option for a healthy, quick meal. This Italian vegetarian dish highlights simple ingredients like garlic, Parmigiano Reggiano, and lemon. Topped with ricotta salata and toasted pine nuts, it’s both wholesome and indulgent. Try it for a quick weeknight dinner or to impress your guests with colorful, flavorful homemade pasta.
Why make this recipe?
This green spaghetti recipe is the perfect combination of freshness and indulgence. The cavolo nero and spinach provide a dose of greenery and nutrients, while the Parmigiano and ricotta salata add a creamy, salty touch. The roasted pine nuts offer a crunchy texture and nutty flavor. It’s a simple and delicious way to eat more vegetables without even realizing it.
Tips for a perfect recipe:
- Simplified version: use only spinach if you don’t have cavolo nero on hand.
- Creamier sauce: add 1 tablespoon of fresh ricotta cheese to the blender with the vegetables.
- Boosted flavor: grate a little raw garlic and add chili flakes to the blended sauce for extra punch.
In a large pot of boiling water, add the lemon peel, garlic, and about 1 tablespoon of salt. Add the cavolo nero and spinach. Cook for about 4 minutes until tender. Remove all ingredients from the water and plunge the greens into a bowl of ice water to preserve their beautiful green color. Squeeze to drain and transfer to a blender or food processor.
Add the garlic, lemon zest, drained greens, juice of half a lemon, grated Parmesan cheese, and a splash of cooking water. Blend until smooth. Season with salt and pepper and add more lemon zest, to taste. Set aside.
Cook the spaghetti in the same pot until al dente. Remove the spaghetti and reserve the water in the pot.
Heat a large skillet over medium heat and add a ladleful of cooking water to the green sauce. Stir in the pasta and add more cooking water as needed.
Serve immediately and sprinkle with shaved ricotta salata and pine nuts.
Bon appetit and enjoy!
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