Protein plus spaghetti is a wonderful plant based pasta that pairs well with seasonal veggies!
This green pasta sauce is made by blanching garlic, curly kale, fresh spinach and Italian parsley. These ingredients are boiled and then placed in an ice bath before processing them in a blender with extra virgin olive oil, lemon juice, salt and pepper. Blanching the greens helps stop the cooking process and allows the vegetables to maintain a beautiful bright green color.
This recipe can be made all year round using the same technique but substituting seasonal leafy greens to your liking. Our favorite way to top this pasta recipe is with a good quality, aromatic extra virgin olive oil. It elevates the dish and adds a special finishing touch.
For a video tutorial of this recipe, check out this reel on our Barilla US Instagram account – Buon Appetito!
Bring a large pot of water to a boil then add salt.
Add garlic to the water and boil for three minutes.
Add kale, spinach and parsley to the water letting the greens boil for no more than a minute; drain immediately, and place in bowl of ice water for one minute.
Drain the blanched greens and add to a blender. Add lemon juice, salt, pepper and olive oil to the blender with greens, blend until smooth.
Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions.
Drain pasta; toss with green sauce.
Garnish pasta with black pepper, drizzled olive oil, and micro greens. Serve immediately.
