Garlic-Infused Green Spaghetti
Sometimes we just want spaghetti for dinner, but we still want to meet our daily veggies quota. Green spaghetti to the rescue! Julia Turshen is a chef and New York Times bestselling author. Her latest cookbook, Simply Julia, is a hit, and we've been wanting to try out some of her recipes. Flipping through the pages, there was one recipe that stood out to us. We've added a garlic-infused spin to Turshen's delectable and easy dinner green spaghetti recipe. Give it a whirl!
For the infusion:
- 4 garlic cloves, thinly chopped
- 2 cups extra virgin olive oil
For the spaghetti:
- Kosher salt
- 1 pound spaghetti (swap in some gluten-free spaghetti if you like)
- 5 oz baby spinach
- 6 large leaves of fresh kale, stems cut off
- 12 large fresh basil leaves
- 2 garlic cloves, peeled
- ½ cup crumbled feta cheese, plus extra for serving
- 3 Tbsp cream cheese
- 3 Tbsp garlic-infused extra-virgin olive oil
Place chopped garlic in LĒVO Herb Pod.
Place LĒVO Herb Pod in the reservoir and pour in the olive oil.
Set the LĒVO to Infuse for 1-2 hours at 160-175°F.
When finished, dispense oil into glass, air-tight container. Set aside 3 Tbsp for the recipe.
Place a large pot of water on the stove over high heat and bring it to a boil. Salt it a lot.
Add in the spaghetti and cook according to the instructions on the package.
While the pasta cooks, put the spinach, kale, basil, garlic, feta, cream cheese, and garlic-infused olive oil in a blender. Add 1 cup of the boiling salt water from the pot of pasta to the blender. Blend it up until it's nice and smooth. Season with salt (be liberal with the salt!)
Once ready, drain the spaghetti and return it to the pot. (No water should be in the pot at this point.) Add in the green sauce and mix it up.
Serve with extra feta on top! Enjoy.